Strawberry & elderflower vol-au-vents

Name: Strawberry & elderflower vol-au-vents
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24
Ingredients: 320 g puff pastry sheet; 2 tbsp milk; 2 tsp caster sugar; 227 g pack strawberries; 1 tbsp No.1 Elderflower Cordial; 4 tbsp No.1 Mango & Passion Fruit Curd; 500 g tub No.1 Madagascan Vanilla Custard; Icing sugar, for dusting

Silvana Franco gives the classic 80s bake a tasty remix. Crisp, golden vol-au-vents filled with fresh custard and a sweet and fragrant mango and passion fruit curd. That’s afternoon tea or a mini dessert sorted.

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Vegetarian

Makes24
CourseDessert
Prepare20 mins
Cook15 mins
Total time35 mins
PlusCooling

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320g puff pastry sheet
2 tbsp milk
2 tsp caster sugar
227g pack strawberries
1 tbsp No.1 Elderflower Cordial
4 tbsp No.1 Mango & Passion Fruit Curd
½ x 500g tub No.1 Madagascan Vanilla Custard
Icing sugar, for dusting

Preheat the oven to 220ºC, gas mark 7. Unroll the pastry and use its parchment to line 2 baking trays. Cut the pastry into 24 x 6cm squares. Score a narrow 0.4-0.5cm border around each square, then lay them out on the trays.
Brush the pastries with milk, then scatter over the caster sugar. Bake for 10-12 minutes, swapping the trays over towards the end if you need to, until golden. Transfer to a wire rack and leave to cool. Meanwhile, slice the strawberries and put into a bowl. Drizzle over the cordial.
Using a small knife, carefully lift the lid out of the centre of each pastry square.
Divide the curd and custard between the pastry bases, rippling them lightly together. Arrange the strawberry slices on top, then the vol-au-vent lids. Dust with a little icing sugar and serve.

Cook’s tip

Elderflower cordial adds a delicate floral note to the strawberries and helps draw out their juices. For something more indulgent, try swapping it for St-Germain French Elderflower Liqueur.

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