Sweet Vol-au-Vent of Plums, Apples, or Any Other Fresh Fruit

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 40 min Total: 40 min
Yield
1.0 entremets
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (6)
  1. Make 1/2 lb. of puff-paste by recipe No. 1208, taking care to bake it in a good brisk oven, to draw it up nicely and make it look light.
  2. Have ready sufficient stewed fruit, the syrup of which must be boiled down until very thick.
  3. Fill the vol-au-vent with this, and pile it high in the centre.
  4. Powder a little sugar over it, and put it back in the oven to glaze, or use a salamander for the purpose.
  5. The vol-au-vent is then ready to serve.
  6. They may be made with any fruit that is in season, such as rhubarb, oranges, gooseberries, currants, cherries, apples, &c.; but care must be taken not to have the syrup too thin, for fear of its breaking through the crust.
Original Text
SWEET VOL-AU-VENT OF PLUMS, APPLES, OR ANY OTHER FRESH FRUIT. 1380. INGREDIENTS.—3/4 lb. of puff-paste No. 1208, about 1 pint of fruit compôte. Mode.—Make 1/2 lb. of puff-paste by recipe No. 1208, taking care to bake it in a good brisk oven, to draw it up nicely and make it look light. Have ready sufficient stewed fruit, the syrup of which must be boiled down until very thick; fill the vol-au-vent with this, and pile it high in the centre; powder a little sugar over it, and put it back in the oven to glaze, or use a salamander for the purpose: the vol-au-vent is then ready to serve. They may be made with any fruit that is in season, such as rhubarb, oranges, gooseberries, currants, cherries, apples, &c.; but care must be taken not to have the syrup too thin, for fear of its breaking through the crust. Time.—1/2 hour to 40 minutes to bake the vol-au-vent. Average cost, exclusive of the compôte, 1s. 1d. Sufficient for 1 entremets.
Notes
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