Blueberries Vol-au-Vent
Vol-au-Vent is the French name for a puff pastry shell with a lid...ours are filled with pastry cream and a lemon-blueberry sauce to create these delicate individual desserts.
Ingredients
1.5 cups frozen or fresh blueberries
0.75 cup sugar
1 tablespoon cornstarch
1 tablespoon water
1.5 teaspoons grated lemon zest
1 egg
0.333 cup sugar
2 tablespoons all-purpose flour
0.75 cup milk
1 teaspoon butter, softened
1 teaspoon vanilla extract
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
6 tablespoons sweetened whipped cream
0.75 cup sugar
1 tablespoon cornstarch
1 tablespoon water
1.5 teaspoons grated lemon zest
1 egg
0.333 cup sugar
2 tablespoons all-purpose flour
0.75 cup milk
1 teaspoon butter, softened
1 teaspoon vanilla extract
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
6 tablespoons sweetened whipped cream
Instructions
Stir the blueberries, 3/4 cup sugar, cornstarch, water and lemon zest in a 1-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate until serving time.
Beat the egg in a medium bowl.
Stir 1/3 cup sugar and flour in a 1-quart saucepan. Add the milk and stir until the mixture is smooth. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Gradually stir half the milk mixture into the egg. Return the egg mixture to the saucepan. Cook and stir over medium heat for 1 minute. Remove the saucepan from the heat. Stir in the butter and vanilla extract. Place plastic wrap directly onto the surface of the pastry cream and refrigerate for 45 minutes.
Spoon 1 tablespoon blueberry mixture into each pastry shell. Top with 1 tablespoon pastry cream. Repeat the layers. Top with the remaining blueberry mixture and pastry cream. Garnish with the whipped cream.
Beat the egg in a medium bowl.
Stir 1/3 cup sugar and flour in a 1-quart saucepan. Add the milk and stir until the mixture is smooth. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Gradually stir half the milk mixture into the egg. Return the egg mixture to the saucepan. Cook and stir over medium heat for 1 minute. Remove the saucepan from the heat. Stir in the butter and vanilla extract. Place plastic wrap directly onto the surface of the pastry cream and refrigerate for 45 minutes.
Spoon 1 tablespoon blueberry mixture into each pastry shell. Top with 1 tablespoon pastry cream. Repeat the layers. Top with the remaining blueberry mixture and pastry cream. Garnish with the whipped cream.
Blueberries Vol-au-Vent
Vol-au-Vent is the French name for a puff pastry shell with a lid...ours are filled with pastry cream and a lemon-blueberry sauce to create these delicate individual desserts.
Directions
Print
Stir the blueberries, 3/4 cup sugar, cornstarch, water and lemon zest in a 1-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate until serving time.Beat the egg in a medium bowl.Stir 1/3 cup sugar and flour in a 1-quart saucepan. Add the milk and stir until the mixture is smooth. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Gradually stir half the milk mixture into the egg. Return the egg mixture to the saucepan. Cook and stir over medium heat for 1 minute. Remove the saucepan from the heat. Stir in the butter and vanilla extract. Place plastic wrap directly onto the surface of the pastry cream and refrigerate for 45 minutes.Spoon 1 tablespoon blueberry mixture into each pastry shell. Top with 1 tablespoon pastry cream. Repeat the layers. Top with the remaining blueberry mixture and pastry cream. Garnish with the whipped cream.
Ingredients
1.5 cups frozen or fresh blueberries0.75 cup sugar1 tablespoon cornstarch1 tablespoon water1.5 teaspoons grated lemon zest1 egg0.333 cup sugar2 tablespoons all-purpose flour0.75 cup milk1 teaspoon butter, softened1 teaspoon vanilla extract1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions6 tablespoons sweetened whipped cream
Peppermint Bark Cake
If you enjoy peppermint bark, you're going...
Chocolate Berry Twists
Bittersweet chocolate and sweet raspberry ...
Slow Cooker Gingerbread with Dried ...
No oven needed...this moist, cake like gin...
Cocoa Petit Pastry Puffs
Sweetened cocoa-laced whipped cream fills ...