1. Prepare and Bake the Puff Pastry

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Unfold the thawed puff pastry on a lightly floured surface. Roll it out slightly to about ⅛ inch thick.

3. Cut the pastry into even squares using a sharp knife or pizza cutter.

4. Transfer squares to the prepared baking sheet, spacing them out slightly.

5. Prick the centers with a fork to prevent excessive puffing.

6. Bake for 20–25 minutes, or until golden brown and puffed.

7. Remove from the oven and let cool completely on a wire rack.

2. Make the Vanilla Custard

1. In a medium saucepan, whisk together the milk, sugar, and cornstarch until smooth.

2. Heat over medium heat, whisking constantly, until the mixture thickens and begins to bubble.

3. In a separate bowl, whisk the egg yolks. Slowly stream in the hot milk mixture, whisking constantly to temper the eggs.

4. Return the combined mixture to the saucepan and cook for 1–2 more minutes, whisking constantly, until thickened and it coats the back of a spoon.

5. Remove from heat and stir in the vanilla extract.

6. Pour the custard into a bowl, press plastic wrap directly onto the surface, and let cool. Refrigerate for at least 1 hour.

3. Whip the Cream

1. In a chilled mixing bowl, beat the heavy whipping cream until stiff peaks form. Be careful not to overwhip.

4. Assemble the Squares

1. Place one cooled pastry square on a plate.

2. Spread a generous spoonful of chilled custard over the top, leaving a slight border.

3. Add a dollop of whipped cream on top of the custard.

4. Gently place another pastry square over the cream to form a sandwich.

5. Repeat with remaining squares.

5. Finishing Touches (Optional)

• Dust tops with powdered sugar for a classic look.

• For added flair, top with fresh berries, melted chocolate, or chopped nuts.