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Vanilla Custard Cream Squares Recipe

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4.1 from 7 reviews

Vanilla Custard Cream Squares feature light and airy choux pastry layers filled with a rich and creamy homemade vanilla custard. This classic dessert combines a crisp pastry texture with a smooth, flavorful custard filling, dusted with powdered sugar for a delicate finish. Perfect for special occasions or an elegant treat, these squares require an hour of preparation and make about 10 servings.

Ingredients

Choux Pastry Layers

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 5 large eggs (room temperature)

Vanilla Custard Filling

  • 3 cups milk (divided)
  • 3/4 cup granulated sugar
  • 1/4 cup unsalted butter
  • 5 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 7 tablespoons cornstarch

Finishing

  • 1/4 cup powdered sugar (for dusting finished squares)

Instructions

  1. Prepare Choux Pastry Layer: Preheat the oven to 400°F (200°C) and line two baking trays with parchment paper. In a medium saucepan over medium heat, bring water and 1/2 cup butter to a boil. Add flour all at once and stir continuously with a wooden spoon until the dough comes together and a thin starchy film forms on the bottom of the pan, approximately 2 minutes.
  2. Mix Dough: Remove the pan from heat and transfer the dough to a stand mixer fitted with a paddle attachment. Mix until the dough cools slightly, about 2 minutes. Add eggs one at a time, fully incorporating each egg before adding the next. Mix thoroughly for a smooth dough.
  3. Shape and Bake: Divide the dough into two equal parts. Spread each half onto the prepared baking sheets using an offset spatula to form rough rectangles of similar size. Bake for 25-30 minutes until golden and puffed. Remove and let cool completely on the trays.
  4. Prepare Vanilla Custard Filling: In a bowl, whisk together eggs, vanilla extract, and cornstarch. Gradually whisk in 1 cup of milk and set aside. In a medium saucepan, bring the remaining 2 cups milk, sugar, and 1/4 cup butter to a boil. Slowly add the egg mixture to the hot milk, whisking continuously for 2-3 minutes until the custard thickens and starts to boil. Remove from heat.
  5. Assemble Squares: Pour the hot custard evenly onto one baked choux pastry sheet. Spread gently with an offset spatula leaving a 1-inch border. Top with the second choux pastry sheet and press lightly to adhere.
  6. Chill and Serve: Refrigerate the assembled cream squares for about 1 hour until the custard is fully set. Before serving, dust the top with powdered sugar and cut into approximately 10 squares. Store leftovers in the refrigerator for up to 3 days.

Notes

  • Ensure eggs are at room temperature for better incorporation into the dough and custard.
  • Do not open the oven door while baking choux pastry to prevent deflation.
  • Use an offset spatula for even spreading and shaping of dough and custard layers.
  • Allow custard to cool and set completely to avoid spilling when cutting squares.
  • Leftover cream squares are best stored covered in the refrigerator and consumed within 3 days.

Find it online: https://dishcooks.com/vanilla-custard-cream-squares-recipe/