Vanilla Custard Puff Pastry Cake Recipe

If you are searching for a dessert that perfectly combines flaky, buttery layers with a luxuriously smooth and fragrant filling, then this Vanilla Custard Puff Pastry Cake is exactly what you need. It’s a gorgeous, impressive-looking treat that, despite its elegant appearance, comes together with simple ingredients and straightforward steps. The crisp puff pastry base cradles a rich vanilla custard that melts in your mouth with every bite, creating a harmonious dance of textures and flavors that will quickly make this cake a beloved staple in your dessert repertoire.

Ingredients You’ll Need

Gathering just the right ingredients is key to nailing the perfect Vanilla Custard Puff Pastry Cake. Each one plays an essential role in building layers of flavor and texture that make this dessert so memorable.

• Puff pastry sheet: This is your golden, flaky canvas providing the signature crisp and buttery base.
• Whole milk: Adds creaminess and richness to the custard filling, essential for smoothness.
• Heavy cream: Enhances the custard’s silkiness and gives it a luscious texture.
• Sugar: Balances the custard perfectly with sweetness without overpowering the vanilla notes.
• Vanilla extract: The star flavor that infuses the custard with warm, aromatic sweetness.
• Egg yolks: These thicken the custard and contribute to its rich, velvety consistency.
• Cornstarch: The secret to achieving a stable, creamy custard that holds its shape beautifully.
• Butter: Adds a silky finish and depth of flavor to the custard after cooking.
• Salt: A pinch to enhance all the sweet flavors and round out the custard’s taste.

How to Make Vanilla Custard Puff Pastry Cake

Step 1: Prepare and Bake the Puff Pastry

Start by preheating your oven to 400°F (200°C) to ensure a perfect rise and golden color on your puff pastry. Gently roll your thawed pastry sheet just enough to smooth it out and increase its size slightly. Place it on a parchment-lined baking sheet and score a 1-inch border around the edges with a sharp knife. Prick the center with a fork to prevent bubbling, then bake for 12 to 15 minutes until the pastry is puffed and beautifully golden. This base is what delivers the essential crunch contrast against the creamy custard.

Step 2: Make the Vanilla Custard

While the pastry cools, it’s time to craft the luscious custard. Warm the whole milk and heavy cream in a saucepan until just below the boiling point. In a bowl, whisk together sugar, egg yolks, cornstarch, and salt until smooth. Temper the eggs by slowly adding a cup of the warm milk mixture while whisking vigorously, then whisk everything back into the saucepan. Cook over medium heat, stirring constantly until the custard thickens and begins to bubble gently. Remove from heat, stir in vanilla extract and butter, and let cool to room temperature. This custard is the heart of your cake, providing its iconic silky, vanilla-rich flavor.

Step 3: Assemble and Finish Baking

Once the puff pastry is cool enough to handle, spread a generous layer of the vanilla custard within the scored border, ensuring it doesn’t spill over. Gently fold the edges of the pastry up to form a rim around the custard. Return the cake to the oven for 5 to 8 minutes to crisp the edges further and allow the custard to set slightly. The final bake crisps the pastry to perfection while maintaining that creamy custard center, making this Vanilla Custard Puff Pastry Cake irresistible both to the eyes and the palate.

How to Serve Vanilla Custard Puff Pastry Cake

Garnishes

To elevate your Vanilla Custard Puff Pastry Cake, dust the top lightly with powdered sugar or a sprinkle of cinnamon. Fresh berries, such as raspberries or blueberries, add a pop of color and a tangy contrast to the sweet custard. A few mint leaves can also provide a fresh, aromatic finish that balances the rich flavors beautifully.

Side Dishes

This dessert pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream for added indulgence. A hot cup of coffee or tea serves as the perfect companion to cut through the sweetness and round out the experience.

Creative Ways to Present

Impress your guests by serving the Vanilla Custard Puff Pastry Cake on a beautiful cake stand or rustic wooden board. You can cut it into squares or rectangles for a casual gathering or use a sharp serrated knife to create elegant slices perfect for special occasions. Adding edible flowers on the side gives an extra touch of charm and finesse to your presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Vanilla Custard Puff Pastry Cake should be stored in an airtight container in the refrigerator. To preserve the pastry’s crispness as much as possible, try to consume within 2 days before the pastry starts to soften excessively from the custard’s moisture.

Freezing

While the puff pastry and custard do not freeze perfectly together, you can freeze the baked puff pastry separately, wrapped tightly in plastic wrap and foil, for up to a month. Prepare the custard fresh when ready to serve for best quality.

Reheating

To gently reheat your Vanilla Custard Puff Pastry Cake, warm it at a low temperature in the oven (around 300°F/150°C) for 5 to 7 minutes to refresh the pastry’s crispness without overheating the custard. Avoid microwaving as it can make the pastry soggy and the custard runny.

FAQs

Can I use store-bought puff pastry?

Absolutely! Store-bought puff pastry works perfectly and saves a lot of time without compromising the delightful flaky texture of the crust.

What if I don’t have cornstarch for thickening the custard?

You can substitute cornstarch with an equal amount of all-purpose flour. Just whisk it well with the egg yolks and sugar to avoid lumps, and the custard should set nicely.

Is it necessary to temper the eggs?

Yes, tempering the eggs prevents them from scrambling when mixed with the hot milk and cream, ensuring your custard ends up silky smooth rather than lumpy.

Can this cake be made dairy-free?

With some adjustments, yes! Substitute whole milk and heavy cream with coconut or almond milk alternatives, and use a dairy-free butter substitute for rich flavor in the custard.

How long can I keep the custard before assembling?

You can refrigerate the cooled custard for up to 2 days if covered properly, but assembling and serving within the same day delivers the best texture and freshness.

Final Thoughts

This Vanilla Custard Puff Pastry Cake is truly one of those desserts that feels both luxurious and wonderfully approachable. From the buttery crunch of the puff pastry to the creamy, fragrant custard filling, it’s a winning recipe that’s guaranteed to bring smiles. Whether for a special occasion or a cozy night in, I encourage you to try this recipe and discover the simple joy of homemade pastry bliss.

Vanilla Custard Puff Pastry Cake Recipe

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★★★★★

5.1 from 13 reviews

• Author: anna
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A delightful and elegant dessert featuring flaky puff pastry filled with rich, creamy vanilla custard. This Vanilla Custard Puff Pastry Cake combines the crispiness of freshly baked puff pastry with the smooth texture of homemade custard, creating a perfect balance of flavors and textures ideal for any occasion.

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Ingredients

Scale 1x2x3x

Puff Pastry

• 1 sheet puff pastry

Custard Filling

• 1 cup whole milk
• 1 cup heavy cream
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 4 large egg yolks
• 2 tablespoons cornstarch
• 1 tablespoon butter
• 1/4 teaspoon salt

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the puff pastry.
2. Prepare Puff Pastry: Lay the puff pastry sheet on a clean surface and gently roll it with a rolling pin to smooth it out and slightly enlarge it.
3. Score and Prick Pastry: Place the puff pastry on a baking sheet lined with parchment paper. Using a sharp knife, score a 1-inch border around the edges of the pastry. Prick the center inside the border with a fork several times to prevent puffing in the middle.
4. Bake Pastry: Bake the puff pastry in the preheated oven for 12-15 minutes or until golden brown and puffed up. Remove from oven and allow it to cool on the baking sheet.
5. Heat Milk Mixture: In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally, until hot but not boiling.
6. Mix Egg Mixture: In a separate bowl, whisk together sugar, egg yolks, cornstarch, and salt until smooth and creamy.
7. Temper Eggs: Slowly pour about a cup of the hot milk mixture into the egg mixture, whisking constantly to gently raise the temperature of the eggs.
8. Combine and Thicken Custard: Gradually whisk the tempered egg mixture back into the saucepan with the remaining milk and cream. Return to medium heat and whisk constantly until the custard thickens and begins to bubble gently.
9. Finish Custard: Remove from heat. Stir in vanilla extract and butter until fully combined. Transfer custard to a bowl, cover with plastic wrap, and let cool to room temperature.
10. Assemble Cake: Once the puff pastry is cooled, spread a thick layer of custard in the center within the scored border. Fold the edges of the puff pastry over the custard to form a rim, keeping the custard exposed.
11. Final Bake: Place the assembled pastry back into the oven for 5-8 minutes to crisp the edges further and set the custard slightly.
12. Serve: Remove from oven, let cool slightly, then slice and serve warm or at room temperature.

Notes

• Ensure not to overbake the puff pastry initially to maintain a tender center for the custard filling.
• Tempering the eggs prevents curdling and ensures a smooth custard texture.
• You can garnish the final dessert with powdered sugar or fresh berries for added flavor and presentation.
• Leftover custard can be stored in the refrigerator for up to 2 days.
• For a dairy-free option, substitute milk and cream with plant-based alternatives, though this may affect texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

Nutrition

• Serving Size: 1 slice (approximately 1/6 of cake)
• Calories: 320 kcal
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.2 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 145 mg

Keywords: vanilla custard, puff pastry, dessert, custard cake, easy dessert, baked custard puff pastry