This recipe brings you a comforting and elegant European-style dessert: flaky puff pastry rolls filled with a smooth vanilla custard cream. The dough is made from scratch using a butter-rich layering technique for ultimate flakiness, and the creamy custard filling is made with milk, egg yolk, sugar, and a hint of vanilla. Baked to golden perfection, these pastries are light, crisp, and luxuriously creamy on the inside. Perfect for tea time, holidays, or special gatherings, this recipe is as delightful to make as it is to eat.
Preparation, Chill, and Bake Time
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Preparation Time: 40 minutes
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Chill Time: 60 minutes (divided)
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Cook Time: 20 minutes
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Total Time: About 2 hours
Yield: 12 pastries
Cuisine: European/French-inspired
Ingredients (in Cups and Grams)
For the Dough:
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Unsalted butter – 100 g (softened)
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Sugar – 1 tablespoon (12 g)
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Salt – ½ teaspoon
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Flour – 400 g (approx. 3¼ cups)
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Cold water – 200 ml (¾ cup + 1 tablespoon)
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Additional flour – 100 g (¾ cup), for layering
For Butter Layer (Lamination):
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Cold unsalted butter – 250 g (1 cup + 2 tablespoons), in a block
For the Custard Cream Filling:
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Milk – 250 ml (1 cup)
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Sugar – 4 tablespoons (48 g)
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Cornstarch – 3 tablespoons (30 g)
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Egg yolk – 1
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Butter – 2 tablespoons (30 g)
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Vanilla sugar – 1 pinch or ½ teaspoon vanilla extract
For Brushing and Topping:
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Egg yolk – 1
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Milk – 1 tablespoon
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Granulated sugar – for sprinkling
Directions
Step 1: Make the Base Dough
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In a bowl, mix 100 g softened butter, 1 tablespoon sugar, and ½ teaspoon salt.
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Add 400 g flour and 200 ml cold water. Mix and knead into a soft, smooth dough.
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Let the dough rest covered in the fridge for 20 minutes.
Step 2: Prepare the Butter Layer
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While the dough rests, dust a work surface with 100 g flour.
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Place 250 g cold butter between two sheets of plastic wrap and gently flatten into a rectangle using a rolling pin.
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Chill in the fridge if room temperature is high (about 20 minutes).
Step 3: Laminate the Dough
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Roll the rested dough into a large rectangle. Place the chilled butter block in the center.
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Fold the dough over the butter like an envelope.
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Roll out gently, fold into thirds, and refrigerate for 20 minutes.
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Repeat the folding and chilling process two more times for maximum layers.
Step 4: Make the Custard Filling
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In a saucepan, mix 250 ml milk, 4 tablespoons sugar, 3 tablespoons cornstarch, and 1 egg yolk.
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Stir constantly over medium heat until the mixture thickens into a smooth cream.
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Remove from heat, add 2 tablespoons butter and a pinch of vanilla sugar. Stir until smooth.
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Cover with plastic wrap touching the surface to prevent skin from forming. Chill until fully cooled.
Step 5: Shape and Fill the Pastry
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Roll the dough into a large rectangle. Divide it into 12 equal pieces.
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Roll each piece into a flat oval or rectangle.
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Place a spoonful of chilled custard in the center of each.
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Fold and seal the edges tightly. Place on a lined baking tray.
Step 6: Egg Wash and Bake
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In a small bowl, mix 1 egg yolk and 1 tablespoon milk.
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Brush the tops of the pastries.
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Sprinkle with granulated sugar for added crunch.
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Bake in a preheated oven at 180°C (360°F) for 20 minutes, or until golden brown and puffed.
Step 7: Cool and Serve
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Let pastries cool on a wire rack.
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Serve slightly warm or at room temperature with tea or coffee.
Serving Suggestions
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Dust with powdered sugar before serving for a classic touch.
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Pair with fresh berries or fruit compote.
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Serve with coffee, tea, or a sweet dessert wine.
Cooking Tips
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Keep everything cold when working with puff pastry to ensure flakiness.
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Chill the custard completely before using to prevent sogginess.
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Don’t overfill the pastry or it may leak during baking.
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Seal edges well using your fingers or a fork.
Nutritional Benefits
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Egg yolks and milk: Provide protein and essential nutrients like vitamin D and calcium.
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Butter: Adds flavor and richness in moderation.
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Vanilla and sugar: Bring comforting aroma and sweetness to this elegant dessert.
Dietary Information
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Contains dairy, gluten, and eggs
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Not suitable for vegan diets
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Can be adapted for lactose-free versions with substitutes
Nutritional Facts (per pastry, approx.)
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Calories: 250–280 kcal
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Protein: 4 g
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Carbohydrates: 26 g
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Fat: 15 g
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Sugar: 9 g
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Sodium: 120 mg
Storage
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Store in an airtight container at room temperature for up to 2 days.
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Refrigerate for up to 5 days; reheat in a 160°C (320°F) oven for 5–7 minutes.
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Freeze unbaked pastries for up to 1 month. Bake directly from frozen, adding 5–7 minutes to the baking time.
Why You’ll Love This Recipe
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Homemade Dough: Rich and flaky texture made from scratch.
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Silky Custard: Classic vanilla cream that’s smooth and comforting.
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Perfectly Balanced: Not overly sweet—just the right richness.
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Make-Ahead Friendly: Great for preparing in stages.
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Elegant and Impressive: Looks bakery-made but achievable at home.
Recipe Conclusion
This homemade cream-filled puff pastry roll is the perfect balance of crispy, golden layers and creamy, vanilla-scented filling. Whether served for a special brunch, afternoon tea, or sweet treat after dinner, this recipe delivers bakery-quality results with simple ingredients and satisfying technique. Try it once, and it’ll become a favorite in your baking repertoire.
Frequently Asked Questions (FAQs)
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Can I use store-bought puff pastry?
Yes, if you’re short on time, store-bought puff pastry works well. -
Can I flavor the custard differently?
Absolutely! Try adding lemon zest, cinnamon, or coffee extract for variety. -
What’s the best butter for puff pastry?
Use unsalted European-style butter for optimal richness and texture. -
Can I make the dough a day ahead?
Yes, prepare and refrigerate the dough overnight before shaping. -
Why is chilling between folds important?
It keeps the butter firm, creating distinct flaky layers. -
Can I use whole eggs in the custard?
You can, but using just yolks makes the custard richer and smoother. -
Is it necessary to use cornstarch?
Cornstarch helps thicken the custard. You can substitute with flour in a pinch. -
What if I don’t have vanilla sugar?
Use ½ teaspoon of pure vanilla extract instead. -
Can I freeze the baked pastries?
Yes, but they’re best fresh. Freeze unbaked for better texture upon reheating. -
Can I use alternative milk (almond, oat, soy)?
Yes, for a dairy-free version of the custard, plant-based milks work fine.