Mixed Berry
bake
Mixed Berry
Vol au Vents
recipe by
claire wood // carÈme pastry
Our Mixed Berry Vol-au-Vents combine simplicity and elegance, making them ideal for entertaining. Made with our buttery puff pastry, the Vol au Vents are filled with fresh berries on a pillow of Chantilly Cream. Easy to prepare, they’re perfect for any occasion and sure to impress your guests.
8 Serves
Easy
Prep - 25 Minutes
Cook - 20 Mniutes
Ingredients
- 1 x 375g packet, All Butter Puff Pastry
- 1/4 cup mixed berry jam
- fresh mixed berries
- fresh mint leaves
For the Chantilly Cream
- 1 egg, for glazing
- 3/4 cup icing sugar
- 2 cups (500ml) thickened cream
- 2 tsp vanilla bean paste
Prep
- Prepare pastry up to two days ahead and store in an airtight container on the bench.
- Prepare Chantilly cream the day of your event and refrigerate until ready to serve.
Method
- Preheat oven to 200°C (180°C fan forced). Line a baking tray with baking paper.
- Cut 16 x 8cm circles from the puff pastry. Then cut 5cm circles out of the centre of half of the them so you have eight full circles and eight circle borders.
- Brush the tops of the eight full circles with egg (ensuring you do not get any egg wash on the sides as this will prevent them from puffing evenly) and top each circle with a border piece. Brush the tops of the borders with egg wash (ensuring you do not brush the sides again) and refrigerate for 10 to 15 minutes.
- Bake for 20 to 25 minutes, turning halfway, until puffed and deep golden. Remove and set aside to cool. Once cool use a small, serrated knife to cut the centre of the vol au vent out and discard to make room for the filling.
- While the pastry is cooling, in a medium bowl combine icing sugar, cream and vanilla bean paste and whip until stiff peaks form.
- When ready to serve, Spread one heaped teaspoon of jam in the base of the vol au vent shells and top each with Chantilly Cream. Top the cream with fresh berries and mint leaves and serve immediately.
