Apricot Custard Vol Au Vent

Whisk together the milk, 55g|1/4 cup sugar, salt, egg yolks and cornflour in a pan. Bring to a boil, whisking constantly and boil for 1 minute.

Remove from the heat and stir in the vanilla. Place cling film directly on the surface and set aside to cool completely.

Heat the oven to 180°C (160° fan) 350°F gas 4. Line two baking trays with non-stick baking paper.

On a lightly floured surface, roll out the puff pastry to 1cm|1/2" thick. Cut 16 rounds from the dough. Cover the rounds with cling film.

Sprinkle the remaining sugar generously on a work surface. Place a pastry round on the sugar and dust the top lightly with flour. Roll until it elongates to an oval. Brush the flour off the top and put the oval on the baking tray, sugar side up. Repeat with the remaining rounds, leaving a little room between each pastry on the baking tray.

Spoon a small spoonful of the vanilla cream mixture onto the centre of each oval and place an apricot half on the cream.

Bake about 35 minutes, until golden and puffed. Place on a wire rack to cool.

Heat the apricot jam and water to a boil. Remove from the heat.

Brush the apricot glaze over the apricots.