Blueberries Vol Au Vent Recipes

BLUEBERRIES VOL-AU-VENT

Steps:

• Bake pastry shell according to pkg directions.
• Mix blueberries, 3/4 cup sugar, cornstarch, water and lemon zest in saucepan.
• Cook and stir over medium heat until mixture boils and thickens.
• Cover and refrigerate.
• Mix 1/3 cup sugar and flour in saucepan.
• Stir in milk.
• Cook and stir over medium heat until mixture boils and thickens.
• Remove from heat and gradually stir in half of hot mixture into egg.
• Return egg mixture to saucepan.
• Cook and stir over medium heat 1 minute.
• Remove from heat and stir in butter and vanilla.
• Place plastic wrap directly onto surface of pastry cream and refrigerate 45 minutes.
• Spoon 1 tablespoon blueberry mixture into each pastry shell.
• Top with 1 tablespoon pastry cream and 1 tablespoon blueberry mixture.
• Repeat layers.
• Add almond extract and chopped fine almonds to whipping cream or non-dairy whipped topping.
• Top with remaining pastry cream and almond-flavored whipped cream or non-dairy topping.
• Bon Apetit!