Blueberry Vol-au-Vent

Wow! It's been quite awhile since I've posted. So much has happened in our little mountain town since my last blog post. Thankfully, our house was fine but the homes of friends and colleagues suffered significant damage. Canmore and Exshaw are both on the road to recovery but it will be a long time before things get back to normal.  Personally, we have had a lot on the go as well. Scott started parental leave in June and we've been camping, biking, and visiting family over the past month. We have high hopes for this summer's holiday plans but given the recent circumstances, time will tell if those plans come to fruition.

This recipe has been in my blog 'to post' pile for quite awhile. It is one of my go-to dessert recipes when we have friends for dinner. It's lovely to make during the summer when blueberries are fresh but it's equally delicious in the winter when you use need to frozen berries. This recipe is originally from the Pepperidge Farms website but I've adapted it by significantly reducing the sugar and enhancing the flavour with additional lemon zest, butter, and vanilla. A word of advice - watch your pot carefully when you are making the pastry cream as it burns quite easily. Stir it frequently and keep a close eye on it for dessert success!

Ingredients:
1 package Tenderflake frozen puff pastry
1 1/2 cups frozen blueberries or 1 cup fresh blueberries
1/4 cup sugar
1 tbsp + 1 tsp cornstarch
1 tbsp water
2 tsp grated lemon zest

1/4 cup sugar
2 tbsp all-purpose flour
3/4 cup milk
1 egg, beaten
1 tbsp butter
1 1/2 tsp vanilla

Directions:
1. Bake pastry shells according to package directions.
2. To make blueberry sauce, mix berries, 1/4 cup sugar, cornstarch, water, and lemon zest in a saucepan. Cook and stir over medium heat until mixture boils and thickens. Cover and refrigerate.
3. To make the pastry cream, mix 1/4 cup sugar and flour in a saucepan. Whisk in the milk. Cook and stir (using a whisk or wooden spoon) over medium heat until mixture boils and thickens. Remove from heat and gradually stir half of the hot mixture into beaten egg. Return egg mixture to saucepan. Cook and stir over medium heat for 2 minutes. Remove from heat and stir in butter and vanilla. Place plastic wrap directly onto surface of pastry cream and refrigerate for an hour.
4. To assemble - spoon 1 tbsp blueberry sauce into each pastry shell and top with 1 tbsp pastry cream. Alternate until pastry shell is full. If desired, top with fresh whipping cream (yummy but not necessary).

Summer's here! Go forth and enjoy the outdoors.