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.
Unit 6/7 Dunshaughlin Business Park Dublin Road Dunshaughlin Co Meath