Introduction
Think of them as the softer, creamier cousin of a classic mille-feuille or vanilla slice: layers of golden pastry with a thick,
silky vanilla custard and a light whipped cream finish. They’re smooth, not overly sweet, and the vanilla flavor is front and center—
the kind of dessert that makes people close their eyes for a second after the first bite.
The secret is in the texture balance. The pastry needs to be crisp and flaky so it contrasts with the custard, and the custard needs to
be thick enough to slice cleanly without running. A little butter at the end of the custard gives it a satin finish, while a pinch of salt
keeps the vanilla tasting rich and rounded. Once chilled, these squares cut into beautiful layers and look like something you’d pick up from
a European bakery—except you made them at home.
Clean slices: Chill the assembled squares well, and cut with a sharp knife wiped clean between cuts.
Ingredients
Pastry layers
- 2 sheets puff pastry, thawed but cold
- Optional: powdered sugar for dusting
Vanilla custard
- 900 ml whole milk
- 120 g granulated sugar
- 60 g cornstarch
- 6 large egg yolks
- 1 tbsp vanilla extract (or seeds from 1 vanilla bean)
- 30 g unsalted butter
- 1/4 tsp salt
Whipped cream layer
- 240 ml heavy cream, cold
- 2 tbsp powdered sugar
- Optional: 1/2 tsp vanilla extract
Vanilla upgrade: Use vanilla bean paste (about 2 tsp) for deeper flavor and pretty specks throughout the custard.
Instructions
1) Bake the puff pastry
- Preheat oven to 200°C. Line 2 baking sheets with parchment paper.
- Place puff pastry sheets on the trays. Dock (poke) lightly with a fork to prevent extreme puffing.
- Top each sheet with another piece of parchment and a second baking sheet (or an oven-safe rack) to keep it flatter.
- Bake for 18–22 minutes until deep golden. Remove and cool completely.
Why weigh it down? It creates neat pastry layers that stack well and don’t shatter as much during slicing.
