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 680
printed 240

saved 0

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

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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

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Yukiko
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