Sweet Custard Fruit Vol au Ven

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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

Cook

45min

Let's make the custard:put all the ingredients A into a bowl except the vanilla paste and whisk.

Microwave for 90 seconds (800W), remove and whisk well.

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.

Add the vanilla paste and mix in.

Strain the custard onto cling film placed on an oven tray and wrap it up to keep it airtight.

Cool in the freezer but don't allow it to freeze.

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.

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.

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.

Remove the cooled custard from the freezer into a bowl and mix.

Put all the B ingredients into another bowl and whisk well. Mix thoroughly with Step 10 using a spatula.

Drop a small amount of your favourite jam or conserve inside each vol au vent and pipe the custard cream on top.

Top with your favourite fruit - strawberries, blueberries, mint leaves, etc. It's now ready.

This is the vanilla bean paste from Waitrose, it has a lovely vanilla flavour.

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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