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Blueberries Vol-au-Vent

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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.

  • Prep: 35 minutes
  • Cook: 20 minutes
  • Chill: 45 minutes
  • Serves: 6
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4 3

Recipe

Ingredients

  • 1 1/2 cups frozen or fresh blueberries

  • 3/4 cup sugar

  • 1 tbsp. cornstarch

  • 1 tbsp. water

  • 1 1/2 tsp. grated lemon zest

  • 1 egg

  • 1/3 cup sugar

  • 2 tbsp. all purpose flour

  • 3/4 cup milk

  • 1 tsp. butter, softened

  • 1 tsp. vanilla extract

  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

  • 6 tbsp. sweetened whipped cream

Directions

  1. 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.

  2. Beat the egg in a medium bowl.

  3. 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.

  4. 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.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.

Inspiration

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Additional comments & ratings
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Submitted by:
Judy B.
Date: 4/7/2006

4 star rating

"It's very good and I will make it again."

Submitted by:
Kathy M.
Date: 7/14/2009

4 star rating

"This was amazing! Very easy, yet looks like you spent all day on them! I used fresh blueberries in mine."

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