1 ( 17.3 oz.) package refrigerated puff pastry, thawed
6 tablespoons cornstarch
1/8 teaspoon salt
3/4 cup sugar
6 large egg yolks, beaten
2 1/2 cups whole milk
3 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract
Powdered sugar, optional, garnish
Preheat oven to 400º F and line 2 baking sheets with parchment paper.
Roll out each sheet of puff pastry to 1/4-inch thickness, making sure scored pieces are sealed together.
Optional: score one sheet of pastry (this will be your top sheet) with a fork to make 12 even squares. This will make cutting easier later.
Transfer each sheet of pastry to lined baking sheet. Optional: top with another layer of parchment paper and another baking sheet to making sure pastry stays flat.
Place in oven and bake for 15 minutes, then, if necessary, remove top baking sheet and parchment paper and bake for another 15 minutes.
Remove from oven when golden and let cool completely before filling.
For the pastry cream:
In a large saucepan over medium heat, whisk together sugar, cornstarch and salt, then stir in milk, butter and egg yolks. Stir continuously until mixture comes to a boil. (Don’t turn heat up to high; this process should be gradual, so eggs don’t curdle.)
Reduce heat to medium-low and continue cooking for 1 minute, then stir in vanilla extract and remove from heat.
Transfer hot pastry cream to a bowl (so it doesn’t continue to cook in hot saucepan).
Place (unscored) baked puff pastry in 9×13-inch baking dish, then spread pastry cream into an even layer. Top with scored pastry sheet, then place in refrigerator for 4-6 hours, or until set.
When ready, dust generously with powdered sugar and cut along scored lines. Enjoy!