Ingredients
Pastry:
1 sheet frozen puff pastry, thawed
1 egg + 1 tbsp water (egg wash)
Powdered sugar (for dusting)
Diplomat Cream Filling:
1 cup (240 ml) whole milk
3 tbsp granulated sugar
2 large egg yolks
1 1/2 tbsp cornstarch
1 tsp vanilla extract
1/2 cup (120 ml) heavy whipping cream, cold
Instructions
1. Bake the Pastry Squares:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the puff pastry sheet slightly on a lightly floured surface. Cut into 12–16 equal small squares or rectangles using a pizza cutter.
Brush the tops lightly with egg wash.
Bake for 12–15 minutes until puffed and golden brown. Let cool completely on a wire rack.
2. Make the Custard Base:
In a small saucepan, heat milk over medium heat until warm (do not boil).
In a bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth.
Slowly pour half of the warm milk into the egg mixture while whisking constantly (tempering). Pour everything back into the saucepan.
Cook over medium heat, whisking continuously, until the pastry cream thickens and boils. Remove from heat and stir in vanilla extract.
Transfer to a bowl, cover with plastic wrap pressed directly against the surface, and chill in the fridge for at least 1 hour until cold.
3. Whip the Filling:
In a separate bowl, whip cold heavy cream until stiff peaks form.
Whisk the chilled pastry cream to loosen it up, then gently fold in the whipped cream until smooth and fluffy.
4. Assemble:
Gently slice each cooled puff pastry square in half horizontally using a serrated knife.
Transfer the cream into a piping bag fitted with a star or round tip. Pipe a generous layer onto the bottom half of each pastry square.
Top with the remaining pastry halves and dust heavily with powdered sugar before serving.