Make 1/2 pound of puff-paste, 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, etc.; 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.
Sufficient for 1 entremets.