PUFF Pastry Cream Cake Recipe

A delectable PUFF pastry cream cake that combines layers of flaky puff pastry with rich, creamy custard, topped with a dusting of powdered sugar. Perfect for special occasions or a delightful dessert treat.

Ingredients

For the Puff Pastry:

  • 2 sheets of store-bought puff pastry, thawed
  • 1 egg, beaten (for egg wash)

For the Pastry Cream:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

For Assembling and Decoration:

  • Powdered sugar, for dusting
  • Fresh berries or fruits (optional)

Instructions

Preparing the Puff Pastry:

  1. Preheat Oven: Preheat your oven to 400°F (200°C).
  2. Prepare Baking Sheets: Line two baking sheets with parchment paper.
  3. Cut Pastry Sheets: Unfold the puff pastry sheets and cut each sheet into two equal rectangles.
  4. Egg Wash: Lightly brush the top of each puff pastry rectangle with the beaten egg.
  5. Bake Pastry: Place the rectangles on the prepared baking sheets. Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and puffed. Allow them to cool completely on a wire rack.

Making the Pastry Cream:

  1. Heat Milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the sugar, cornstarch, and salt.
  3. Whisk Egg Yolks: In another bowl, whisk the egg yolks until smooth. Gradually whisk the dry ingredients into the egg yolks until well combined.
  4. Temper the Egg Mixture: Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
  5. Cook the Mixture: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
  6. Add Butter and Vanilla: Stir in the butter and vanilla extract until smooth. Transfer the pastry cream to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate until chilled, about 2 hours.

Assembling the Cake:

  1. Prepare Layers: Once the puff pastry and pastry cream are completely cooled, cut each puff pastry rectangle in half horizontally, creating a total of 8 layers.
  2. Layer the Cake: Place one layer of puff pastry on a serving platter. Spread a generous layer of pastry cream over it. Repeat this process, alternating layers of puff pastry and pastry cream, ending with a layer of puff pastry on top.
  3. Decorate: Dust the top layer with powdered sugar. Optionally, decorate with fresh berries or fruits.

Serving:

  1. Chill: For best results, chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the layers to set.
  2. Slice and Serve: Slice the cake using a sharp knife and serve chilled.

Enjoy your delicious PUFF pastry cream cake!

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