Instructions:Step 1: Bake the Pastry
Preheat the oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
Cut the puff pastry into round shapes using a cutter, place them on the sheet, and lightly prick with a fork.
Bake for 15–18 minutes until puffed and golden. Allow to cool fully.
Step 2: Make the Custard
In a saucepan, combine milk, sugar, cornstarch, and salt. Cook over medium heat, stirring often, until the mixture thickens.
In another bowl, whisk the egg yolks. Gradually add a small amount of the hot mixture to the yolks to temper them, then return everything to the pan.
Continue cooking for about 5 minutes, stirring constantly until smooth and creamy. Remove from heat and mix in vanilla and butter.
Transfer to a bowl, cover the surface with plastic wrap, and refrigerate for about 30 minutes.
Step 3: Assemble
Cut the cooled pastry rounds in half horizontally.
Fill the bottom halves with custard using a spoon or piping bag, then place the tops back on.
Dust lightly with powdered sugar before serving.
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