vanilla square dessert

desserts involving pastry, pastry cream and chocolate are my favorite. i have many variations of dessert that involves each one of those things that i could have a different dessert that is basically the same for a couple weeks! i'll share with you what i did to make these vanilla squares with hot fudge sauce, the BEST hot fudge sauce EVER!!

this recipe will involve three separate recipes so here we go...

first make the pastry cream:

pastry cream
3 cups whole milk
¾ cup white sugar
4 ½ tablespoons cornstarch
Pinch of salt
7 egg yolks
1 ½ teaspoons pure vanilla extract
1 ½ tablespoons butter, softened

In a medium saucepan, bring milk and half of the white sugar to a simmer, stirring occasionally. Bubbles should be forming on the edge of the pot. Remove from heat.

While the milk is heating, in a bowl, combine egg yolks, white sugar, cornstarch, and salt. Stir until pale in colour.

Slowly pour ½ cup of the hot milk into egg mixture, whisking quickly. If the eggs are not stirred, they will cook and become lumpy. Add remaining milk mixture in 2 portions stirring well between. Return the egg mixture to the saucepan, whisking constantly. Reheat over medium-low heat, whisking constantly. The cream will thicken like pudding. To check if it is done, tilt the pot and the cream should pull away from the pot entirely (170°F or 77°C).

Add vanilla and butter, stir until incorporated. Cover with plastic wrap, press the wrap down to touch the surface of the pastry cream so a skin doesn‘t form. Store in refrigerator for up to 2 days. Before using, whisk until smooth.

chocolate: Chop 3 ounces of semi-sweet chocolate, about ½ cup. Add to pastry cream when adding vanilla and butter.

now make the puff pastry squares:

puff pastry squares
Thaw frozen puff pastry according to manufactures directions.

Preheat oven to 400 degrees F. On a lightly floured surface roll puff pastry, one block at a time, into a 12 inch square. Cover with a towel, allow to rest 10 minutes. Repeat with other block. Prick both squares all over with a fork. Cut each square into 12 - 4"x3" rectangles.

Place puff pastry pieces on a parchment lined baking sheet 1 inch apart. Place another piece of parchment on top of puff pastry with another baking sheet on top of the parchment. Bake pastry with the 2nd baking sheet on top for about 5 minutes and then remove it. then bake pastry until golden brown. let cool and set aside.

and finally the hot fudge sauce:

hot fudge sauce
¼ cup Dutch process cocoa powder
⅓ cup brown sugar
½ cup light corn syrup
⅔ cup whipping cream
¼ teaspoon salt
6 ounces semi-sweet chocolate, chopped (or 1 cup chocolate chips)
2 tablespoons butter, cut into small squares
1 teaspoon pure vanilla extract

In a medium saucepan, stir together cocoa powder, brown sugar, corn syrup, whipping cream, salt, and half of the chocolate. Cook over medium heat. Stir continuously until the chocolate is melted and begins to gently boil. Boil for about 5 minutes, stirring occasionally.

Remove from heat, add remaining chocolate, butter, and vanilla. Stir until smooth. Serve hot, store in refrigerator for up to 1 week, or freeze for up to 2 months. Reheat before serving.

now layer as shown in the picture above. enjoy!