Description
Elegant, creamy, and irresistibly flaky, this Vanilla Custard Puff Pastry Cake is a delightful dessert that’s as beautiful as it is delicious. Layers of crisp, golden puff pastry sandwich a rich, velvety vanilla custard for a treat that looks like it came straight from a French patisserie. Whether served chilled for a summer gathering or as a refined finish to dinner, this easy-to-make cake is a true showstopper.
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Ingredients
For the Cake Layers:
2 sheets puff pastry (thawed according to package instructions)
1 egg (for egg wash)
1 tbsp milk (for egg wash)
Powdered sugar (for dusting, optional)
For the Vanilla Custard Filling:
2 cups whole milk
½ cup granulated sugar
¼ cup cornstarch
4 large egg yolks
2 tsp vanilla extract (or 1 tsp vanilla bean paste)
2 tbsp unsalted butter
Pinch of salt
Optional Toppings:
Whipped cream
Fresh berries
Chocolate drizzle
Icing sugar glaze
Instructions
Step 1: Bake the Puff Pastry Layers
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Preheat oven to 400°F (200°C).
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Place puff pastry sheets on parchment-lined baking sheets.
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Prick all over with a fork to prevent puffing too much.
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Brush with egg wash (whisk together 1 egg and 1 tbsp milk).
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Place another piece of parchment and a second baking sheet on top to weigh it down.
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Bake for 15–18 minutes, until golden and crisp.
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Let cool completely, then trim edges and cut each sheet into 2 equal rectangles (you’ll have 4 total layers).
Step 2: Make the Vanilla Custard
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In a saucepan, heat the milk until just steaming—not boiling.
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In a bowl, whisk together sugar, cornstarch, egg yolks, and salt until smooth.
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Slowly pour the hot milk into the yolk mixture, whisking constantly to temper the eggs.
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Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened (about 5–7 minutes).
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Remove from heat and stir in butter and vanilla.
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Transfer to a bowl, cover with plastic wrap (pressing it directly on the surface to prevent skin), and chill for at least 2 hours.
Step 3: Assemble the Cake
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Place one puff pastry layer on a serving plate.
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Spread or pipe a layer of chilled custard evenly over the top.
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Repeat with remaining layers, ending with the final pastry sheet on top.
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Press down gently to compact layers without squeezing out the custard.
Step 4: Chill & Finish
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Chill the assembled cake for at least 1 hour to set.
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Dust with powdered sugar before serving, or drizzle with icing or melted chocolate.
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Slice carefully using a serrated knife.
Notes
Use Cold Pastry – Chilled pastry layers are easier to work with and don’t soften the custard.
Keep Custard Thick – A thicker custard holds up better between flaky layers.
Use a Bench Scraper – It helps create clean, even slices.
Customize It – Add fruit, flavor extracts, or swap vanilla for citrus zest.
Make Ahead – Best served after chilling for a few hours or overnight.
- Prep Time: 20 minutes (plus chilling time)
- Cook Time: 20 minutes
- Cuisine: European-Inspired