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Vanilla custard slice
Creamy homemade vanilla custard pastry

Vanilla Custard Slice (Napoleon)

Author: Flavelo
Recipes Cakes and Desserts
The 'Krémes' is the king of pastry shops, but making it at home is a true triumph. It's all about contrast: crisp, thousand-layer pastry meets trembling, cool vanilla custard. This version uses store-bought puff pastry to save hours of folding, without sacrificing the experience.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 8 servings
🔥 Calories 310 kcal
🌍 Cuisine French / Hungarian

Ingredients

Equipment Needed

  • Baking sheet
  • Whisk
  • Saucepan
  • Serrated knife

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Roll out puff pastry and cut into two equal sheets. Prick all over with a fork. Bake at 400°F (200°C) until golden brown (approx. 15 mins).

Tip: Pricking (docking) allows steam to escape so the pastry rises evenly rather than puffing into a balloon.
2 ✓

Scrape vanilla seeds into the milk and heat just to a boil.

Tip: Heating infuses the milk with vanilla flavor.
3 ✓

Whisk egg yolks with sugar and cornstarch until pale. Slowly pour in hot milk while whisking constantly (tempering).

Tip: Pouring slowly prevents the eggs from scrambling.
4 ✓

Pour back into the pot and cook over medium heat, stirring constantly, until thick. Cool completely.

Tip: Once it bubbles, cook for 1 more minute to cook out the starchy taste.
5 ✓

Whip the cold heavy cream to stiff peaks and gently fold into the cooled custard.

Tip: This step lightens the heavy custard.
6 ✓

Spread custard over one pastry sheet. Cut the second sheet into squares, then place them on top. Chill for 2-3 hours.

Tip: Pre-cutting the top prevents the filling from squishing out when serving.

Recipe FAQ

Why is the custard runny?
You didn't cook it long enough with the cornstarch, or didn't chill it fully. Cornstarch needs to boil to activate its thickening power.
How do I cut it without squashing the cream?
It helps to pre-cut the top pastry layer into squares before assembling.

Ingredients

  • 1 lb (2 sheets) Puff Pastry (thawed)
  • 4 large Egg Yolks
  • 3/4 cup Granulated Sugar
  • 1 bean Vanilla Bean (or 2 tsp paste)
  • 2 cups Whole Milk
  • 1/3 cup Cornstarch
  • 3/4 cup Heavy Cream (cold)
  • 2 tbsp Powdered Sugar