How to make
In a bowl, crack the egg and beat it with a wire whisk. Add the pumpkin and cornstarch. Stir again.
Put the milk, sugar and butter in a saucepan. Wait for it to boil and remove it from heat. Combine the two mixtures in a thin stream, by stirring at all times.
Place it back onto the heat and boil to the desired thickness. Turn it off and remove it from the heat. Add the vanilla and mix.
Place a piece of cling film tightly on top (it is placed, so that it doesn't form a crust) and leave it to cool completely.
Fill a piping bag with a tip. In a suitable plate, sprinkle a little cocoa and place the baskets on top.
Fill them with cream, sprinkle them with the frozen fruit and serve them immediately.
The Vol-au-vent Sweet Baskets are ready.
