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Puff pastry with custard

Puff pastry cake with custard

Easy-to-make mini napoleons! These pastries are made from store-bought puff pastry, so all that's left for us to do is cook the custard. They bake fast, look tempting, and taste wonderful, with a tender filling.

sharlis

Recipe author

Composition / ingredients

Servings:

Puff pastry

500

Milk

Eggs

Sugar

Corn starch

Butter

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 4 g

Fats 33 % 18 g

Carbohydrates 60 % 33 g

310 kcal

GI: 13 / 41 / 47

Cooking method

Cooking time: 30 min

Step 1:

Make the custard. Crack an egg into a saucepan and add the sugar and corn starch.
Step 2:

Whisk everything together thoroughly.
Step 3:

Pour in the hot milk and stir.
Step 4:

Cook the custard over medium heat, stirring constantly, until the first bubbles appear.
Step 5:

Add the butter to the hot custard and stir well until it melts in. Alternatively, you can beat softened butter with a mixer until pale and fluffy and fold it into the cooled custard — go with whichever method you prefer. Leave the custard to cool; it'll thicken to just the right consistency as it does.
Step 6:

Thaw the pastry just until it's workable. Lay the sheet on lightly floured parchment. The pastry may be thinner or thicker — for instance, a 1-kilogram package tends to be thick, while a 500-gram one will be thinner. Keep that in mind when choosing your pastry, since its thickness determines how tall the finished pastries will be.
Step 7:

Cut the sheet into 8 equal rectangles: four cuts lengthwise and two crosswise.
Step 8:

Slide the parchment onto a baking sheet.
Step 9:

Preheat the oven to 400°F (200°C) and bake the pastries for 15–20 minutes. They should puff up and turn golden.
Step 10:

Now split each piece in half crosswise, giving you a bottom and a top.
Step 11:

Spread the bottoms with custard. Be generous so the tops adhere well.
Step 12:

Cap the bottoms with the top halves.
Step 13:

Scrape the crisp top layer off the tops — that'll be your topping crumb. Spread the tops with custard and sprinkle with the crumbs. You can also make the crumb by crushing one of the pastries. Do the same with all of them. Give the finished pastries some time to soak and set.

For the topping you could also use powdered sugar or, say, chocolate shavings. I really recommend making these pastries — they'll outdo any cake, which is far more difficult, time-consuming, and expensive to make. Keep some puff pastry in the freezer for occasions like this, and you'll always be ready when guests drop by unannounced!