Description
A bakery-style custard square made completely from scratch, featuring flaky homemade puff pastry, creamy vanilla custard, and smooth vanilla icing. A nostalgic and elegant dessert perfect for any occasion.
Ingredients
- For the puff pastry butter block:
- 450 g unsalted butter, room temperature
- 70 g bread flour
- For the puff pastry dough:
- 400 g bread flour
- 200 g all-purpose flour
- 1 1/2 teaspoons fine sea salt
- 115 g unsalted butter, room temperature
- 1 tablespoon vanilla bean paste (optional)
- 290 g cool water
- For the vanilla custard filling:
- 720 g whole milk
- 480 g heavy cream
- 2 teaspoons vanilla bean paste
- 1 pinch salt
- 65 g custard powder
- 200 g granulated sugar
- 3 large eggs, room temperature
- 70 g unsalted butter, room temperature
- For the vanilla icing:
- 375 g powdered sugar, sifted
- 45 g unsalted butter, room temperature
- 1/2 teaspoon vanilla bean paste
- Whole milk, as needed for mixing
Instructions
- Prepare the butter block: Mix butter and flour until smooth. Shape into a 6×9 inch rectangle about 1/2 inch thick. Wrap and chill until firm.
- Make the dough: Mix bread and all-purpose flours with salt. Add butter and optional vanilla, then water. Mix until smooth. Shape into a rectangle, wrap, and chill for 40–50 minutes.
- Roll out dough, place butter block in center, and perform 4 folding turns, chilling for 30 minutes between each. After final fold, chill for at least 30 minutes.
- Roll out half the dough into two 11-inch squares. Bake each square between trays at 180°C (350°F) for 40 minutes, then uncovered for 5 more minutes. Cool completely and trim to fit a 9-inch square pan.
- Make the custard: Heat milk, cream, vanilla, and salt until very hot. In a bowl, whisk custard powder, sugar, and eggs. Gradually whisk in hot milk. Return to saucepan and cook until very thick, whisking constantly. Remove from heat and whisk in butter until smooth.
- Line a 9-inch square pan with baking paper. Place one pastry sheet in the bottom. Pour in hot custard and smooth. Top with second pastry sheet. Chill 3–4 hours or overnight.
- Mix icing ingredients until smooth and spreadable. Spread over the top layer and return to fridge briefly to set.
- Slice carefully with a serrated knife and serve chilled.
Notes
- You can use store-bought puff pastry to save time—roll it thin and bake between trays.
- For a lighter finish, dust with powdered sugar instead of icing.
- If custard powder is unavailable, cornstarch is a suitable substitute.
- Let custard set fully before slicing for neat squares.
- Use a serrated knife for clean cuts.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: New Zealand / Australian
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 26g
- Sodium: 160mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 115mg
