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Preheat your oven to 400. Lay the puff pastry sheets on a baking sheet and prick them all over with a fork so they do not rise too much. Bake until they are golden and crisp, then let them cool completely.
In a medium saucepan, whisk together the milk, sugar, and cornstarch. Add the egg yolks and cook over medium heat, whisking constantly until the vanilla custard cream squares filling becomes thick, bubbly, and rich.
Remove the pan from the heat and stir in the butter and vanilla extract until it is silky smooth. Cover the surface with plastic wrap so a skin does not form and chill until it is cold and set.
Whip your heavy cream until stiff peaks form and gently fold it into the chilled custard. This creates that airy, bakery-style texture we all love in an easy recipe for the weekend.
Spread the thick filling over one pastry sheet, place the second sheet on top, and dust the whole dessert with a generous, snowy layer of powdered sugar. Slice them into large squares and serve while they are perfectly chilled.