The Ultimate Vanilla Custard Cream Squares Recipe Patisserie Perfection

Instructions:

1. For the Shortcrust Pastry: Combine flour, sugar, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse breadcrumbs.
2. Add the egg yolk and just enough cold water to bring the dough together into a cohesive ball. Wrap tightly and chill in the refrigerator for at least 30 minutes.
3. Roll out two-thirds of the chilled dough to fit a 9x13 inch pan. Prick the base all over with a fork (docking). Chill the lined base while preheating the oven to 375°F (190°C).
4. Blind bake the base: Line the pastry with parchment paper and fill with baking beans. Bake for 15 minutes, remove weights, and bake for another 8–10 minutes until lightly golden. Cool completely.
5. Roll out the remaining dough for the lid. Bake separately between two sheets of parchment paper weighted with a second tray until firm and golden (about 15 minutes). Once cooled, cut into 12 equal squares.
6. For the Vanilla Custard: Gently heat the milk with the scraped vanilla bean (or extract) until just simmering. Remove from heat and let steep for 10 minutes if using a bean.
7. In a separate bowl, whisk the 4 egg yolks, 100g sugar, and cornstarch until pale and thick.
8. Temper the yolks by slowly whisking in about one-third of the hot milk. Then, pour the tempered mixture back into the saucepan with the remaining milk.
9. Return the saucepan to medium heat. Whisk continuously until the mixture thickens significantly and comes to a full boil (about 1-2 minutes after thickening). Remove from heat and whisk in the optional 25g butter.
10. Pour the hot custard immediately over the cooled pastry base. Cover the surface directly with cling film and chill for at least 2 hours, or until completely firm.
11. Once the custard is firm, use a sharp knife to carefully cut the slab into 12 neat squares.
12. Gently place one pre-baked pastry lid onto each custard square.
13. Make the glaze by whisking the icing sugar with just enough water/lemon juice to create a thick, pourable consistency. Drizzle lightly over the top pastry lids and allow the glaze to set before serving.