Puff Pastry with Custard and Whipped Cream

In a saucepan, melt the butter in the water over medium heat.

Once the butter is melted, bring the mixture to a boil. Remove from heat, then stir in the flour and a pinch of salt until the dough comes together.

Add the eggs one at a time, stirring well after each addition. The dough should become smooth and slightly sticky.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Drop spoonfuls of the dough onto the baking sheet, creating small rounds or shapes of your choice. Bake for 12-15 minutes, or until golden brown and puffed up. Let them cool completely before filling.

2️⃣ Prepare the Custard Cream:
In a small bowl, whisk the egg yolks with the sugar and cornstarch until smooth and pale.

In a saucepan, heat the milk over medium heat until it starts to steam (do not boil).

Gradually pour the hot milk into the egg yolk mixture while whisking constantly. Return the mixture to the saucepan and cook over low heat, whisking continuously, until it thickens (about 5 minutes).

Once thickened, remove from heat and stir in the vanilla extract. Allow the custard to cool to room temperature.

3️⃣ Whip the Cream:
In a chilled mixing bowl, beat the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.

4️⃣ Assemble the Puff Pastry:
Slice the baked puff pastry in half horizontally.

Fill the bottom half with a generous spoonful of the custard cream.

Top with a dollop of whipped cream.

Place the top half of the puff pastry on top to complete the dessert.

Serving and Storage Tips: