Vanilla Custard Cream Squares

Instructions

1. Prepare the Puff Pastry Layers:

Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
Unfold the puff pastry sheets and place each on a prepared baking sheet. Prick the pastry all over with a fork; this is the key to preventing it from puffing up too much.
Bake for 15-20 minutes, or until golden brown and perfectly crisp.
Transfer the baked pastry to a wire rack and allow it to cool completely.

2. Make the Vanilla Custard:

In a large saucepan, heat the milk over medium heat until it just begins to simmer. Do not boil.
While the milk heats, whisk the granulated sugar and flour together in a large bowl. Add the egg yolks and whisk vigorously until the mixture is smooth, thick, and pale yellow.
Tempering is key! Slowly pour the hot milk into the egg yolk mixture, whisking constantly. This gradual process prevents the eggs from scrambling.
Pour the combined mixture back into the saucepan. Cook over medium heat, stirring constantly with a whisk, until the custard thickens and begins to bubble. Let it boil gently for 1-2 minutes to cook out the flour taste, then immediately remove from heat.
Stir in the vanilla extract and rum (if using). Pour the custard into a clean bowl and press a piece of plastic wrap directly onto its surface to prevent a skin from forming. Chill in the refrigerator until completely cold.

3. Whip the Cream & Finish the Filling:

In a large, chilled bowl, whip the heavy cream and 2 tablespoons of powdered sugar together until stiff peaks form.
Once the custard is completely cooled, gently fold the whipped cream into the custard until no white streaks remain. Be careful not to deflate the airy mixture.

4. Assemble the Dessert:

Place one cooled puff pastry sheet on your serving platter or tray.
Spread the entire vanilla custard cream filling evenly over the top.
Gently place the second puff pastry sheet on top of the cream layer.
Refrigerate the assembled dessert for at least 2-3 hours, or until the filling is firmly set.

5. To Serve:

Just before serving, generously dust the top with powdered sugar through a fine-mesh sieve.
Use a long, sharp knife to slice into clean squares. Wipe the knife between cuts for the neatest presentation.

Flat Pastry: Pricking the pastry thoroughly is essential. If it still puffs up significantly, you can gently press it down with a spatula as soon as it comes out of the oven.
Lump-Free Custard: If your custard has a few lumps after cooking, simply strain it through a sieve before chilling for an impossibly smooth texture.
Chill Out: Ensure both the custard and the whipped cream are cold before folding together. This helps maintain the filling’s light, fluffy structure.

Chocolate: Fold ½ cup of sifted cocoa powder or cooled melted dark chocolate into the custard base.
Lemon Zest: Add the zest of two lemons to the milk as it heats for a bright, citrusy flavor.
Berry Bliss: Add a layer of fresh raspberries or sliced strawberries between the bottom pastry and the custard.
Almond: Substitute 1 teaspoon of almond extract for the vanilla and sprinkle the top with toasted sliced almonds before the final dusting of sugar.

Can I make this ahead? Absolutely! This dessert is perfect for making a day in advance. Keep it covered in the refrigerator.
How do I store it? Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze it? Yes, for up to one month. Wrap the assembled (but unsugared) dessert tightly in plastic wrap and foil. Thaw overnight in the refrigerator before dusting with sugar and serving.
What can I serve with it? A simple berry compote, a drizzle of chocolate sauce, or a dollop of extra whipped cream makes it even more special.

Enjoy the process of creating this stunning dessert and the even greater joy of sharing it