Puff Pastry Custard Slice is a classic bakery-style dessert that’s as elegant as it is delicious. This treat is made with light, flaky layers of golden puff pastry. It has a rich, creamy custard filling. This combination offers the perfect balance of crisp and smooth textures in every bite. It’s often topped with a glossy caramel or vanilla glaze. This gives it a beautiful finish. It also adds a touch of sweetness that melts in your mouth.
This indulgent dessert is surprisingly simple to make at home and requires just a few basic ingredients. The puff pastry bakes into delicate, buttery layers. These layers hold the luscious custard perfectly. This creates a slice that’s both impressive and irresistible. Whether served chilled or at room temperature, it’s ideal for tea parties, special occasions, or as a comforting weekend treat.
Puff pastry custard slice is loved for its bakery-fresh flavor. It has a melt-in-the-mouth texture. This dessert never goes out of style. Each slice is creamy, delicate, and utterly satisfying. It is a timeless sweet that’s sure to impress your family and guests alike.
This delightful Puff Pastry Caramel Slice, a dessert with a perfect harmony of flavors and textures. This dessert features layers of flaky puff pastry. These layers create a satisfying crunch. A velvety caramel pastry cream filling offers a sweet, creamy center.
What You Need to Make Puff Pastry Custard Slice
- 9 oz (250 g) 1 package puff pastry
Caramel Pastry Cream
- 2 cups (480 ml) milk
- 3 egg yolks
- 1 tbsp (15 g) sugar
- ½ tsp (3 g) salt
- 1 tbsp (10 g) flour
- ¼ cup (30 g) cornstarch
- ½ cup (100 g) sugar
- 1 tbsp (15 ml) water
- 1 tsp (5 g) vanilla extract
For the Caramel Filling
- 1 ⅓ cup (320 g) whipping cream
- 2 ½ tsp (8 g) gelatin powder
- 3 tbsp (45 ml) cold water
Candied Pecans
- ¼ cup (35 g) pecans
- 1 tsp (5 g) unsalted butter
- 1 tsp (5 g) brown sugar
For Decoration
How to Make Puff Pastry Custard Slice (Step-by-Step Recipe)
Prepare the puff pastry.
- Preheat the oven to 400 F (200 C).
- Roll the puff pastry thin and transfer to a baking sheet lined with parchment paper.
- Bake for about 15 -18 minutes or until golden. Cool completely.
Prepare the caramel pastry cream.
- Place milk in a medium saucepan and bring to a simmer.
- Meanwhile, whisk the egg yolks with 1 tablespoon of sugar and salt until well mixed. Add flour and cornstarch and mix to combine.
- Place ½ cup (100 g) sugar and 1 tablespoon of water in a medium heavy-bottomed saucepan. Heat it over medium-high heat. Cook without stirring until the sugar dissolves. Continue cooking until it gets a caramel color.
- Reduce the heat to low and gradually add the hot milk to the caramel. Keep over medium-low heat until the caramel is dissolved.
- Gradually add the caramel milk to the egg mixture and return to heat. Cook, stirring constantly until it boils and thickens.
- Remove from heat and add vanilla extract.
- Pour the cream into a clean bowl. Cover it with plastic wrap. Press the wrap directly onto the pastry cream’s surface to prevent skin from forming. Let cool to room temperature.
Prepare the caramel filling.
- Dissolve gelatin in cold water and let it soak for 5 – 10 minutes. Dissolve gelatin over low heat, pour over the caramel pastry cream and mix to combine.
- In a medium bowl mix whipping cream until stiff peaks form. Gently incorporate it into the pastry cream mixture.
Assemble the cake.
- Cut an 8-inch (20 cm) square from the baked puff pastry.
- Place the puff pastry square on a serving platter.
- Place a square cake ring around it and line it with acetate sheets.
- Add the caramel filling and smooth the top.
- Break the remaining puff pastry into crumbs. Spread them evenly on top of the caramel filling.
- Refrigerate for at least 4-6 hours or overnight.
Prepare the candied pecans.
- In a saucepan melt the butter and sugar over medium heat.
- Add the pecans and stir until they are lightly browned and fragrant.
- Set aside to cool and chop.
- Before serving, top the cake with chopped candied pecans.
- Dust with powdered sugar. Cut into slices and serve with salted caramel sauce. Enjoy.
Notes and Tips: Puff Pastry Custard Slice
- Use store-bought puff pastry to save time, but make sure it’s fully thawed before baking for the best flaky texture.
- Bake the pastry sheets separately and let them cool completely before layering with the custard to prevent sogginess.
- Chill the custard slice for a few hours or overnight to help it set firmly and make slicing easier.
- For a glossy finish, drizzle with caramel or dust with powdered sugar just before serving.
- Use a sharp knife dipped in hot water to cut clean, neat slices without dragging through the custard.
Video
Frequently Asked Questions
1. Can I make puff pastry custard slice ahead of time?
Yes! It’s actually best made a day ahead. This allows the custard to set properly and the flavors to develop. Store it covered in the refrigerator until serving.
2. How do I keep the pastry layers crisp?
Bake the pastry sheets separately and allow them to cool completely before assembling. Assembling too early or with warm custard can make them soggy.
3. Can I use homemade custard instead of store-bought?
Absolutely. Homemade custard gives a richer flavor and creamier texture. Just make sure it’s cooled and thickened before layering.
4. How long does puff pastry custard slice last?
It will keep for up to 3 days in the refrigerator. Be sure to store it in an airtight container to maintain freshness.
5. Can I freeze puff pastry custard slice?
Freezing is not recommended, as the custard can separate and the pastry may lose its crisp texture once thawed. It’s best enjoyed fresh or within a few days.
Cuisine: American
Keyword: candied pecans, caramel, caramel pastry cream, custard cake, puff pastry
Puff Pastry Custard Slice
This delightful Puff Pastry Caramel Slice, a dessert with a perfect harmony of flavors and textures. This dessert features layers of flaky puff pastry. These layers create a satisfying crunch. A velvety caramel pastry cream filling offers a sweet, creamy center.
Ingredients
- 9 oz (250g) 1 package puff pastry
Caramel Pastry Cream
- 2 cups (480ml) milk
- 3 egg yolks
- 1 tbsp (15g) sugar
- ½ tsp (3g) salt
- 1 tbsp (10g) flour
- ¼ cup (30g) cornstarch
- ½ cup (100g) sugar
- 1 tbsp (15ml) water
- 1 tsp (5g) vanilla extract
For the Caramel Filling
- 1 ⅓ cup (320g) whipping cream
- 2 ½ tsp (8g) gelatin powder
- 3 tbsp (45ml) cold water
Candied Pecans
- ¼ cup (35g) pecans
- 1 tsp (5g) unsalted butter
- 1 tsp (5g) brown sugar
For Decoration
Instructions
Prepare the puff pastry.
- Preheat the oven to 400 F (200 C).
- Roll the puff pastry thin and transfer to a baking sheet lined with parchment paper.
- Bake for about 15 -18 minutes or until golden. Cool completely.
Prepare the caramel pastry cream.
- Place milk in a medium saucepan and bring to a simmer.
- Meanwhile, whisk the egg yolks with 1 tablespoon of sugar and salt until well mixed. Add flour and cornstarch and mix to combine.
- Place ½ cup (100 g) sugar and 1 tablespoon of water in a medium heavy-bottomed saucepan. Heat it over medium-high heat. Cook without stirring until the sugar dissolves. Continue cooking until it gets a caramel color.
- Reduce the heat to low and gradually add the hot milk to the caramel. Keep over medium-low heat until the caramel is dissolved.
- Gradually add the caramel milk to the egg mixture and return to heat. Cook, stirring constantly until it boils and thickens.
- Remove from heat and add vanilla extract.
- Pour the cream into a clean bowl. Cover it with plastic wrap. Press the wrap directly onto the pastry cream's surface to prevent skin from forming. Let cool to room temperature.
Prepare the caramel filling.
- Dissolve gelatin in cold water and let it soak for 5 - 10 minutes. Dissolve gelatin over low heat, pour over the caramel pastry cream and mix to combine.
- In a medium bowl mix whipping cream until stiff peaks form. Gently incorporate it into the pastry cream mixture.
Assemble the cake.
- Cut an 8-inch (20 cm) square from the baked puff pastry.
- Place the puff pastry square on a serving platter.
- Place a square cake ring around it and line it with acetate sheets.
- Add the caramel filling and smooth the top.
- Break the remaining puff pastry into crumbs. Spread them evenly on top of the caramel filling.
- Refrigerate for at least 4-6 hours or overnight.
Prepare the candied pecans.
- In a saucepan melt the butter and sugar over medium heat.
- Add the pecans and stir until they are lightly browned and fragrant.
- Set aside to cool and chop.
- Before serving, top the cake with chopped candied pecans.
- Dust with powdered sugar. Cut into slices and serve with salted caramel sauce. Enjoy.
Notes
- Use store-bought puff pastry to save time, but make sure it’s fully thawed before baking for the best flaky texture.
- Bake the pastry sheets separately and let them cool completely before layering with the custard to prevent sogginess.
- Chill the custard slice for a few hours or overnight to help it set firmly and make slicing easier.
- For a glossy finish, drizzle with caramel or dust with powdered sugar just before serving.
- Use a sharp knife dipped in hot water to cut clean, neat slices without dragging through the custard.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 1588Total Fat: 111gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 88gCholesterol: 79mgSodium: 717mgCarbohydrates: 126gFiber: 4gSugar: 2gProtein: 22g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
