Vanilla Custard Cream Squares
I really like cakes and pies that contain milk cream in the composition, hence my passion for Napoleon Cake and of course this version, very delicious, with lots of cream and only 2 sheets - Vanilla Custard Cream Squares, my favorites.
In this recipe, the cream is firm, like a pudding, the layer of whipped cream gives it a special charm - in addition it is even easier to serve / cut because the top sheet is in the shape of crumbs. I recommend it with great pleasure, it is prepared quickly, it is very fine and tasty.
You can buy the sheets or you can make them at home from commercial or homemade puff pastry.
I made the sheets from store-bought puff pastry.
I cut the dough into 2 pieces.
I sprinkled a little flour on the table and spread each sheet with the foil, just a little to be about the size of my stove tray.
I put them on baking paper and baked for about 30 minutes at 200 degrees, until they browned nicely.
Because they were very swollen when baked, while they were hot, I lightly pressed them on top with the back of the knife - to make the surface straighter and more uniform.
I let the sheets cool well.
Meanwhile we prepare vanilla cream:
- In a thick-bottomed saucepan / saucepan, mix the eggs well with the sugar.
- Add starch and vanilla essence - I put natural vanilla powder, mix well so they are not lumpy.
- Pour the milk, mix well.
- Put the pot on the fire and mix periodically - when it thickens well, take it off the heat and add the butter. Stir and allow to cool slightly.
Pour it hot over one of the countertops.
Level and refrigerate for a few hours - no less than 3 hours.
Put the whipped cream over the layer of vanilla cream.
Make sure the cream is well cooled, otherwise the cream melts and flows.
Level well and spread the cream on the edges of the cake.
It looks like a cake to me, so you can serve it anyway :)
I cut the second sheet of puff pastry with a knife, I chose the reddest and crispest parts of it.
I sprinkled this layer with whipped cream and dusted with sugar.
Now it is good to let the cake penetrate for 7-8 hours, it would be perfect overnight.
Portion and serve.
Good appetite!
