Two sheets (store-bought or handmade) of puff pastry
One egg, beaten with one tablespoon of water, is the egg wash.
For the Filling of Custard:
Two cups of milk
One cup of heavy cream
3/4 cup of granulated sugar
1/4 cup cornstarch
Yolks from eggs: 5
Two tablespoons of vanilla extract
Two teaspoons of unsalted butter
Sugar in powder form: for dusting
Guidelines:
Get the puff pastry ready:
Set oven temperature to 400°F, or 200°C. Use parchment paper to line a baking sheet.
To flatten any wrinkles, roll out the puff pastry sheets on a surface dusted with flour. Each sheet should be cut to fit.
your baking dish, or if you’re creating smaller servings, to the appropriate size.
After the baking sheet is ready, place the pastry sheets on it. Apply the egg wash to the tops to give them
a lovely golden hue when baking.
Puff the pastry and bake it for 15 to 20 minutes, or until it’s golden brown. Take out
remove from the oven and let it cool fully.
Prepare the Filling for Custard:
Heat the heavy cream and milk in a medium saucepan over medium heat until they start to
simmer. Keep it from boiling.
Whisk the egg yolks, cornstarch, and granulated sugar in a another basin until well combined.
blended and rather light in hue.
Pour the heated milk mixture into the egg mixture gradually while continuing to whisk to avoid the eggs from
preparing.
Transfer the mixture back to the pot and whisk continuously over medium heat until the custard thickens.
becomes thicker and starts to boil. It ought should take five to seven minutes.
Take off the heat and blend in the butter and vanilla extract until well combined and creamy.
After transferring the custard into a bowl, cover it with plastic wrap, pressing it firmly against the surface.
to stop the formation of skin. Allow it to reach room temperature before chilling it completely in the refrigerator.
Put the Cream Puff Cake together:
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