Jodi Taffel’s Honey Mango Vol-au-Vent entry in the Sue Bee Honey Sweet Eats Recipe Contest!

Honey Mango Vol-au-Vent
  1. 6 egg yolks
  2. 1/2 cup Sue BeeĀ® Honey
  3. 1/3 cup Mango Nectar
  4. 1/2 cup Unsalted Butter, cut into pieces
  5. 1 sheet Puff Pastry
  6. 1 cup Fresh Mango, diced
  7. Powdered Sugar for garnish
  1. Whisk the egg yolks, Sue Bee Honey & mango nectar together in a heatproof glass bowl.
  2. Place the bowl on top of a pot of simmering water and add the butter a little at a time, stirring frequently.
  3. Continue to cook over the simmering water for an additional 10 minutes, stirring frequently, or until it coats the back of the spoon.
  4. Remove from heat and strain to remove any curdled egg bits. Put in the fridge to cool.
  5. Place Puff Pastry on a lightly floured cutting board and cut into 9 squares. Then place the squares on a parchment lined baking sheet and cook in a 400-degree oven 15 minutes, or until pastry has puffed up and tops are browned.
  6. Using a paring knife cut smaller square holes from the tops of the puffed up puff pastry.
  7. Remove a few layers of puff pastry from inside the holes.
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