Sweet Custard Fruit Vol au Vents

Make a custard in the microwave to save time - vol au vents are usually for savoury fillings, but give this a try!

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Makes 6 Cook: 45 min

Ingredients

Custard filling:
A
Egg (medium) 1
Cornstarch (sieved) 10g
Sugar 50g
Milk (fat free) 140ml
Vanilla bean paste or vanilla extract as required
B
Double cream 60g
Sugar 1 tsp
Pastry:
Puff pastry sheet 1
Beaten egg 1 tsp

Method

1
Let's make the custard: put all the ingredients A into a bowl except the vanilla paste and whisk.
2
Microwave for 90 seconds (800W), remove and whisk well.
3
Put back in the microwave for 30-40 seconds until it almost boils. Remove and whisk well again. Repeat 2-3 times until it reaches your desired consistency.
4
Add the vanilla paste and mix in.
5
Strain the custard onto cling film placed on an oven tray and wrap it up to keep it airtight.
6
Cool in the freezer but don't allow it to freeze.
7
Now make the pastry vol au vents: Cut out 5cm diameter rounds x 12. With half of these, cut out 3cm diameter rounds. Keep the rings.
8
Spread a touch of water around the edges of the 6 larger rounds and lay the other 6 rings on top, as shown in the picture. Brush with beaten egg.
9
Place in a preheated oven 180C for 15 minutes. Remove to a rack and press in the centre of each vol au vent with your thumb.
10
Remove the cooled custard from the freezer into a bowl and mix.
11
Put all the B ingredients into another bowl and whisk well. Mix thoroughly with Step 10 using a spatula.
12
Drop a small amount of your favourite jam or conserve inside each vol au vent and pipe the custard cream on top.
13
Top with your favourite fruit - strawberries, blueberries, mint leaves, etc. It's now ready.
14
This is the vanilla bean paste from Waitrose, it has a lovely vanilla flavour.
15
I used this all butter puff pastry this time.

Tips & Note

●Make sure to whisk the custard well each time you remove from the microwave
●To get a lovely glaze, add 1/4 tsp sugar to the beaten egg
●Whisk the double cream well, you might think it's overdone, but it will be fine because you'll mix it with the custard
●Don't worry if you don't have a piping bag - an easy alternative is to put a plastic sandwich bag in a glass or mug, fill with the custard, tie up and cut off a small corner
●The remaining pastry rounds from Step 7 can be simply sprinkled with sugar and baked

Sweet Custard Fruit Vol au Vents

Make a custard in the microwave to save time - vol au vents are usually for savoury fillings, but give this a try!

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)

Makes 6

Cook: 45 min

Ingredients

Custard filling:
A
Egg (medium) 1
Cornstarch (sieved) 10g
Sugar 50g
Milk (fat free) 140ml
Vanilla bean paste or vanilla extract as required
B
Double cream 60g
Sugar 1 tsp
Pastry:
Puff pastry sheet 1
Beaten egg 1 tsp

Sweet Custard Fruit Vol au Vents

Recipe ID :308 Posted on 17 APR 2015

Makes 6

Cook 45min
views 42,428
printed 900

saved 1

Make a custard in the microwave to save time - vol au vents are usually for savoury fillings, but give this a try!

Share

Ingredients

Print Ingredients Email Ingredients
1
10g
50g
140ml
as required
60g
1 tsp
1
1 tsp

Method

Cook
45min
1
Let's make the custard:put all the ingredients A into a bowl except the vanilla paste and whisk.
2
Microwave for 90 seconds (800W), remove and whisk well.
3
Put back in the microwave for 30-40 seconds until it almost boils. Remove and whisk well again. Repeat 2-3 times until it reaches your desired consistency.
4
Add the vanilla paste and mix in.
5
Strain the custard onto cling film placed on an oven tray and wrap it up to keep it airtight.
6
Cool in the freezer but don't allow it to freeze.
7
Now make the pastry vol au vents:Cut out 5cm diameter rounds x 12. With half of these, cut out 3cm diameter rounds. Keep the rings.
8
Spread a touch of water around the edges of the 6 larger rounds and lay the other 6 rings on top, as shown in the picture. Brush with beaten egg.
9
Place in a preheated oven 180C for 15 minutes. Remove to a rack and press in the centre of each vol au vent with your thumb.
10
Remove the cooled custard from the freezer into a bowl and mix.
11
Put all the B ingredients into another bowl and whisk well. Mix thoroughly with Step 10 using a spatula.
12
Drop a small amount of your favourite jam or conserve inside each vol au vent and pipe the custard cream on top.
13
Top with your favourite fruit - strawberries, blueberries, mint leaves, etc. It's now ready.
14
This is the vanilla bean paste from Waitrose, it has a lovely vanilla flavour.
15
I used this all butter puff pastry this time.

Tips & Note

●Make sure to whisk the custard well each time you remove from the microwave
●To get a lovely glaze, add 1/4 tsp sugar to the beaten egg
●Whisk the double cream well, you might think it's overdone, but it will be fine because you'll mix it with the custard
●Don't worry if you don't have a piping bag - an easy alternative is to put a plastic sandwich bag in a glass or mug, fill with the custard, tie up and cut off a small corner
●The remaining pastry rounds from Step 7 can be simply sprinkled with sugar and baked

PRO
Yukiko
I’ve got 63 recipes!

YUKIKO
Step into my kitchen!
The combination of the three colours makes you think of spring!
Sushi tray 8cm wide x 15cm long, Asparagus, Rice, 【A】, ●White wine vinegar, ●Wholegrain mustard, ●Honey, ●Salt, Crushed sesame seeds, mirin, Smoked salmon, Mayonnaise, Egg, Small tomatoes
PRO
Looks beautiful with its stripes of red and white!
《Raspberry Sauce》, Raspberries, Sugar, 《White Chocolate Sauce》, 【A】, White chocolate, Mascarpone, 【B】, Double cream, 《Presentation》, Ginger biscuits (Lotus Speculoos cookies)
PRO
Great as a finger food.
Sardines, Jerusalem artichoke (finely sliced), Carrot (finely sliced), Onion (finely chopped), Potato starch or cornflour, Grated mooli, Ponzu vinegar, A, Miso, Ginger juice, Sake, Beaten egg, Soy sauce
PRO
A trendy sweet, but who would guess it's got vegetables in it! Use a 8x12x4cm tin.
Cooked beetroot, Rasperries, Cream cheese, Double cream, Gelatine sheets, Sugar, Biscuits, Butter
PRO
The crunch of the deep fried tofu really makes this dish.
Duck breast fillet, Deep fried tofu (aburaage), Fig, French beans, Salt, Seasonings:, Mirin, Miso (white), Ginger juice
PRO
Sweet red peppers work the best in this recipe for flavour and colour.
Red pepper (large), Onion, Olive oil, White wine, Water, Stock cube, Garlic, Natural yogurt, Coriander powder, Paprika, Cayenne pepper, Coriander, Pine nuts
PRO

Similar Recipe

You often have filo pastry left in your freezer, so you can use it all up in this recipe.
Granny Smith apples, Royal Gala apples, Granulated sugar, Cinammon powder, Butter, Custard:, Plain flour, Egg, Milk, Soaking liquid for the filo:, Butter (for baking)
KitchenCIB
HOME
Sweet and sour rhubarb on a crispy pastry base - mmmm, really delicious!
Rhubarb, Shortcrust pastry, Granulated sugar (for sprinkling), Low fat cream cheese, Granulated sugar, Cornstarch, Lemon juice, Egg yolk (medium)
KT
HOME
Yorkshire pudding can be a wonderful sweet dish!
Flour, Cinnamon, Salt, Sugar, Egg, Milk, Vegetable oil, Apple, Icing:, Icing sugar, Water
Mizue
PRO
Use dry baguette to bring it back to life sweetly!
Baguette (baton size), Sultanas or raisins, Butter, Nutmeg powder, Milk, Eggs, Cinnamon powder, Double cream, Granulated sugar, Vanilla extract
Tobuchan
HOME
Looks lovely and is satisfying to hear the crack when you break into the sugar top!
Egg yolks, Double cream, Milk, Sugar, Vanilla extract
Delicious cheesecake sandwiched between crumbly shortbread...mmmm!
【Orange shortbread】, Unsalted butter, Caster sugar, Orange zest, Salt, Flour, Rice flour, Caster sugar for sprinkling, 【Orange cheesecake cream】, Mascarpone cheese, Yogurt, Orange juice, Orange brandy or liqueur, Raspberries, mint leaves for garnish
yhiranuma
PRO

All New Recipes

Asparagus. The earth is wonderful because such a delicious food grows here. But even if you want to make something with asparagus, recipes are limited. Asparagus goes great with pasta. It is surprisingly delicious.
Spaghetti, Salf, Asparagus, baby tomatoes, Pancetta(or Bacon), Garlic, Olive oil, Butter, Black Pepper
cookbuzz
PRO
Aubergine (eggplant) and miso are a match made in heaven. Cooking thick sliced of aubergine is a bit of hassle, but with a microwave, it's done in 3 minutes. All that's left is to stir fly it with the miso sauce. Translated by Chat GPT
Aubergine, Springonion, Katsuobushi flake, Veg oil, Sesame oil, Chilli oil (optional), 【Miso sauce】, Miso, Mirin, Sake(white wine), Water, Sugar, Soy sauce, Dashi (powder)
A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME