Ingredients (makes ~8–10 pastries)
Pastry
1 sheet puff pastry (about 250–300 g), thawed if frozen
1 egg + 1 tbsp milk/water (egg wash)
Powdered sugar (for dusting)
Vanilla cream (custard-style)
500 ml milk
3 egg yolks
100 g sugar (½ cup)
40 g cornstarch (about ⅓ cup)
1 tbsp butter
1–2 tsp vanilla extract (or seeds from 1 vanilla pod)
Pinch of salt
Optional (for lighter cream)
200 ml cold heavy cream, whipped (fold into cooled custard)
1) Bake the puff pastries
Heat oven to 200°C (392°F). Line a tray with baking paper.
Cut puff pastry into 8–10 rectangles or circles (your choice).
For extra lift, place on tray and chill 10 minutes (optional but helpful).
Brush with egg wash.
Bake 15–20 minutes until deep golden and puffed.
Cool completely. Slice each pastry horizontally like a sandwich.
2) Make the vanilla cream
In a bowl: whisk egg yolks + sugar until lighter, then whisk in cornstarch + salt.
Heat milk in a pot until steaming (not boiling).
Slowly pour hot milk into the egg mixture while whisking (to temper).
Return everything to the pot. Cook on medium heat, whisking constantly, until thick (about 2–4 minutes).
Remove from heat; whisk in butter + vanilla.
Transfer to a bowl, cover directly on the surface with plastic wrap, and cool completely.
Optional: fold in whipped cream for a lighter, mousse-like filling.
3) Fill and finish
Spoon or pipe vanilla cream onto the bottom half of each pastry.
Top with the other half.
Dust with powdered sugar.
Best eaten the same day (keeps crisp). If storing, keep cream and pastry separate and assemble before serving when possible.
Quick tips (so they look like your photo)
Bake pastries well-browned (pale puff pastry gets soft faster).
Let custard cool fully before filling.
Dust sugar right before serving.