Ingredients

Group 1
Ingredient
KG
Enbelett Superior Cold Custard Mix
0.400
Cold water
1.000
-
Instant Cream
0.120
Chilled water
0.300
Enbelett Superior Cold Custard Mix
0.120
Total Weight: 1.940

Method

Custard Vol-Au-Vent

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

Ingredients

Group 1
Ingredient
KG
Enbelett Superior Cold Custard Mix
0.400
Cold water
1.000
-
Instant Cream
0.120
Chilled water
0.300
Enbelett Superior Cold Custard Mix
0.120
Total Weight: 1.940

Method

Custard Vol-Au-Vent

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

Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Occasion

Occasion

Afternoon Tea

Finished Product

Finished Product

Choux, Custard, Dessert, Sweet Good

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