Blueberries Vol-Au-Vent - cooking recipe

Ingredients

6 puff pastry shells
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries
3/4 cup sugar
1 tablespoon cornstarch
1 tablespoon water
1 1/2 teaspoons grated lemon zest
1/3 cup sugar
2 tablespoons all-purpose flour
3/4 cup milk
1 egg, beaten
1 teaspoon butter, softened
1 teaspoon vanilla extract
sweetened whipped cream or non-dairy whipped topping
1 teaspoon almond extract
1 -2 tablespoon toasted almond, chopped very fine

Preparation

Bake pastry shell according to pkg directions.
Mix blueberries, 3/4 cup sugar, cornstarch, water and lemon zest in saucepan.
Cook and stir over medium heat until mixture boils and thickens.
Cover and refrigerate.
Mix 1/3 cup sugar and flour in saucepan.
Stir in milk.
Cook and stir over medium heat until mixture boils and thickens.
Remove from heat and gradually stir in half of hot mixture into egg.
Return egg mixture to saucepan.
Cook and stir over medium heat 1 minute.
Remove from heat and stir in butter and vanilla.
Place plastic wrap directly onto surface of pastry cream and refrigerate 45 minutes.
Spoon 1 tablespoon blueberry mixture into each pastry shell.
Top with 1 tablespoon pastry cream and 1 tablespoon blueberry mixture.
Repeat layers.
Add almond extract and chopped fine almonds to whipping cream or non-dairy whipped topping.
Top with remaining pastry cream and almond-flavored whipped cream or non-dairy topping.
Bon Apetit!