Step 1: Preheat the Oven

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

Step 2: Shape and Bake the Pastry

• Cut the thawed puff pastry into circles using a round cutter (about 2-3 inches in diameter).

• Place the pastry circles on the prepared baking sheet and prick each one with a fork to prevent puffing too much.

• Bake for 15-18 minutes, or until golden and puffed up. Let them cool completely.

Step 3: Make the Custard

• In a saucepan, whisk together the milk, sugar, cornstarch, and salt. Heat the mixture gently over medium heat, stirring constantly until it thickens.

• In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot milk mixture to temper the eggs, then pour the egg yolk mixture back into the saucepan.

• Continue to cook until thickened, then remove from heat and stir in the vanilla extract and butter.

• Cover the custard with plastic wrap (press the plastic wrap directly onto the surface of the custard to prevent a skin from forming) and chill in the refrigerator for about 30 minutes.

Step 4: Assemble

• Once the puff pastry is cool and the custard has chilled, slice each puff in half.

• Spoon or pipe the chilled custard onto the bottom half of each pastry shell.

• Cap with the top half of the pastry.

Step 5: Serve

• Dust the assembled cream puffs with powdered sugar.

• Serve immediately or refrigerate briefly before serving.