Recipe library Bakels recipe Desserts & moussesMakes 12 Vol-Au-Vents · 1 component

Custard Vol-Au-Vent

Name: Custard Vol-Au-Vent
Yield: 12 Vol-Au-Vents
Ingredients: 0.400 kg Enbelett Cold Custard Mix; 1.000 kg Cold water; 0.120 kg Bakels Instant Cream Powder (10 × 700 g); 0.300 kg Chilled water; 0.120 kg Enbelett Cold Custard Mix

Custard Vol-Au-Vent — a Bakels recipe, makes 12 Vol-Au-Vents. Uses Bakels Instant Cream Powder (10 × 700 g).

Custard Vol-Au-Vent — Bakels recipe photo

whisking time (custard, slow speed): 1 min
mixing time (custard, fast speed): 3-4 min
whisking time (topping): 3-4 min

Ingredients

Ingredient	Quantity
Enbelett Cold Custard Mix	0.400 kg
Cold water	1.000 kg
Bakels Instant Cream Powder (10 × 700 g)	0.120 kg
Chilled water	0.300 kg
Enbelett Cold Custard Mix	0.120 kg

Method

Remove 12 Vol-Au-Vents from the freezer and bake according to instructions.
Whisk the water and Bakels Enbelett Premium Cold Custard on slow speed for 1 minute.
Scrape down and mix for a further 3-4 minutes on fast speed.
Once the Vol-Au-Vents have baked and cooled, fill the base with Bakels Enbelett Premium Cold Custard.
Whisk the water, Bakels Instant Cream and Bakels Enbelett Premium Cold Custard for 3-4 minutes.
Pipe on top of the custard to just above the top of the Vol-Au-Vents.
Dust with icing sugar to finish.

Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.