Ingredients
Method
- If using homemade dough, prepare it up to the second refrigeration stage. If using store-bought puff pastry, follow package instructions to thaw. Keep dough chilled until step 7.
- Prepare the pastry cream: Whisk egg yolks and cornstarch together in a heatproof bowl until combined. It may seem dry, but keep mixing until smooth. If necessary, add a few drops of milk.
- In a medium saucepan, heat milk and sugar over medium heat, whisking until the sugar dissolves, then bring to a simmer. Remove from heat. Slowly pour the warm milk mixture into the egg yolk mixture while whisking constantly to prevent scrambling. Strain through a sieve back into the saucepan.
- Return saucepan to medium heat and whisk constantly. The mixture will froth, then thicken, with bubbles breaking on the surface. Continue for 1-2 minutes until the custard reaches 185–190°F (85–88°C). Remove from heat, then whisk in butter, vanilla, vanilla bean seeds, and salt. Cool for 10 minutes.
- Transfer the pastry cream to a bowl and cover with plastic wrap or parchment to prevent skin from forming. Refrigerate for at least 3 hours, up to 24 hours.
- Preheat oven to 400°F (204°C). Line a baking sheet with parchment. Prepare another sheet and parchment. Set aside.
- Roll the puff pastry into an 11x16 inch rectangle on a floured surface. If using frozen pastry, overlap and roll to stick the sheets together.
- Transfer to the prepared sheet. Dock the dough with a fork to allow steam to escape. Cover with parchment, then place another baking sheet with pie weights or dried beans on top. Bake for 20 minutes, then remove the top sheet and weights, and bake for an additional 7–9 minutes until golden brown. Cool for 20 minutes.
- Whip cold heavy cream to medium peaks, about 3 minutes. Add chilled pastry cream to the whipped cream and beat on low until smooth and combined. Do not overmix. Chill for at least 1 hour.
- Trim the cooled pastry into 15 even squares using a sharp knife.
- For the topping, whisk together sifted powdered sugar, milk, and vanilla until smooth. Microwave chopped chocolate in 20-second bursts until fully melted and smooth. transfer to a piping bag or squeeze bottle.
- For assembly, pipe 3 dollops of cream on a pastry square, then top with another pastry layer. Repeat the process, finishing with an iced square on top. refrigerate for at least 30 minutes before serving.
Nutrition
Notes
A pastry this elegant deserves a special occasion. The flaky layers and smooth cream filling will melt in your mouth.