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 7,588
printed 386

saved 0

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 54 recipes!

YUKIKO
Step into my kitchen!
The sweetness of the leeks make the trout taste delicious!
Trout fillet, Leeks, Ginger, Chives, Sauce:, Soy sauce, Mirin, Chicken stock granules, Olive oil
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
Eat with half-boiled quail eggs.
Quail, Vegetable oil, Quail egg, Salt & pepper, Mixed leaf salad, Asparagus, cherry tomatoes, Dressing:, Mayonnaise, Parmesan cheese, Lemon juice, Yoghurt, Milk, Garlic (grated), Wasabi, Sesame (ground), Salt
PRO
Hint of a Thai curry.
Prawns with shell on, Onion, Red and Yellow Pepper, Green beans, Garlic, Ginger, Lemongrass, Sauce:, Japanese soy sauce, Mirin, Sake, Chilli sauce, Curry powder, Lime juice, Coconut milk
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
This is a great recipe for delicious walnuts wrapped in lovely sticky ricecake.
How to make Ricecakes (4 pieces), Glutinous rice, Potato starch, Granulated sugar, Firm tofu, Water, How to make Walnut paste (for 2 pieces), Roasted walnuts (180C for 10-12 minutes), Brown sugar, Mirin, Soy sauce, Dried apricot, How to make Walnut & Bean paste (for 2 pieces), Roasted walnuts , Azuki bean paste, Crushed walnuts, Vegetable oil for frying
PRO

Similar Recipe

A nice lightly savoury scone, ideal for breakfast.
Flour, Baking powder, Unsalted butter, Salt, Caster sugar, Whipping cream, Bacon, Black pepper
monaka
PRO
Christmas is not Christmas without a mince pie!
[Pastry], Flour, Salt, Unsalted butter, Caster sugar or icing sugar, Egg, Mincemeat, Milk, Icing sugar
yhiranuma
PRO
A traditional British pie - soft and creamy in the middle and a lovely crisp pastry.
Chicken breast fillets, Leeks, Celery, Cabbage (optional), Mushrooms (optional, Milk, Flour, Salt & pepper, Butter, Puff pastry, Beaten egg, Boiled egg
Sweet and sour, the crepes taste really delicious with the hint of lemon.
Flour, Sugar, Eggs, Milk, Melted butter, Vanilla extract, Lemon curd (shop bought)
Tobuchan
HOME
I adapted the famous Okinawa sweet (Sata Andagi) to make this recipe.
Doughnuts:, Plain flour, Baking powder, Eggs (medium), Golden caster sugar, Rice bran oil, Boiled sweetcorn, Linseeds (if you like), Rice bran oil for frying
Sweet and spicy beef and potato pastry parcels...mmm!
Puff pastry sheet, Minced beef or pork, Potatoes, Butter, Vegetable oil, Soy sauce, Sugar, Salt, Egg

All New Recipes

Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe
 
Sea scallops are a delicacy that appear in cuisines from many different countries. Some believe that only a trained chef can make perfectly cooked sea scallops. I believe that any home cook can make perfect sea scallops and demonstrate how to do this in the video.
 
Brasato al Barolo is savoury, tender beef slowly braised in a rich and full-flavoured Italian wine. Watch now to see how to make this dish in the latest video from POV Italian Cooking.