How to Make Puff Pastry Caramel Slice - Easy Caramel Custard Cake

Puff Pastry Caramel Slice – Easy to make caramel custard cake. This delightful Puff Pastry Caramel Slice is a dessert with the perfect harmony of flavors and textures. This dessert has layers of puff pastry that create a satisfying crunch, with a smooth caramel cream filling that provides a sweet, creamy filling.

Ingredient

Makes about 8 servings

9 oz (250g) 1 package of puff pastry

Caramel pastry cream
2 cups (480ml) milk
3 egg yolks
1 tablespoon (15g) sugar
1/2 teaspoon (3g) salt
1 tablespoon (10g) flour
1/4 cup (30g) cornstarch
1/2 cup (100g) sugar
1 tablespoon (15ml) water
1 teaspoon (5g) vanilla extract

To make the caramel filling
1 ⅓ cup (320g) whipping cream
2 ½ teaspoons (8g) gelatin powder
3 tablespoons (45ml) cold water

Pecan Candy
1/4 cup (35g) pecans
1 teaspoon (5g) unsalted butter
1 teaspoon (5g) brown sugar

Instruct

Prepare puff pastry.
Preheat oven to 400F (200C).
Roll out the puff pastry and transfer to a baking tray lined with parchment paper.
Bake for about 15-18 minutes or until golden. Cool completely.
Prepare the caramel pastry cream.
Put the milk in a medium pot and bring to a boil.
Meanwhile, beat the egg yolks with 1 tablespoon sugar and salt until combined. Add flour and cornstarch and mix well.
Place ½ cup (100g) sugar and 1 tablespoon water in a medium heavy-bottomed saucepan over medium-high heat, without stirring, until sugar dissolves and caramelizes.
Reduce heat to low and gradually add hot milk to caramel. Keep over medium-low heat until caramel dissolves.
Gradually add the caramel milk to the egg mixture and reheat. Cook, stirring constantly, until boiling and thickening.

Remove from heat and add vanilla extract.
Pour the cream into a clean bowl and cover with plastic wrap, pressing directly onto the surface of the pastry cream to avoid forming a crust. Let cool to room temperature.
Prepare caramel filling.
Dissolve gelatin in cold water and soak for 5-10 minutes. Dissolve gelatin over low heat, pour caramel cake cream on top and mix well.
In a medium bowl, mix cream until stiff peaks form. Gently fold it into the pastry cream mixture.
Assemble the cake.
Cut an 8 inch (20 cm) square from the baked puff pastry.
Place the puff pastry square on a serving plate.
Place a square cake ring around it and line it with acetate sheet.
Add the caramel filling and smooth the top.
Break the remaining puff pastry into crumbs. Spread them evenly over the caramel filling.
Leave in the refrigerator for at least 4-6 hours or overnight.
Prepare candied pecans.
In a saucepan, melt butter and sugar over medium heat.
Add pecans and stir until they are light brown and fragrant.
Set aside to cool and chop.
Before serving, top the cake with chopped candied pecans.
Sprinkle with powdered sugar. Cut into slices and serve with salted caramel sauce. Enjoy.