Strawberry, raspberry vol au vent
This recipe is perfect for a posh dinner party, high tea or just as a treat to share with your family and friends. Vol au vent more often used for savoury dishes literally means “blow in the wind” possibly to describe the little hollow puff pastry. So we are going a bit against the norm here with this strawberry, raspberry vol au vent.
One roll of puff pastry ( please go for a pastry made with butter)
3 egg yolks
100 g sugar
500 ml milk
47 g of corn flour
A drop of vanilla paste
A punnet of raspberries
A punnet of strawberries
3 ginger nut biscuits
A few mint leaves for decoration
Vanilla pastry cream:
In a pan, bring your milk to the boil, in the meantime whisk your egg yolks and sugar to a white consistency, then add your corn flour and whisk again until completely incorporated. Once your milk has boiled, pour a 1/3 of it into your egg yolk/sugar mixture and whisk as you pour, once mixed, pour the rest of the milk and pour the entire mixture back into the pan, on the lowest heat possible and whisk until your mixture thickens. Once thickened, pour into a container and add the vanilla drop, mix and cover the top of your pastry cream with a cling film and put it in the fridge to set for a good 2 hours.
To make the pastry cases:
Pre-heat your oven to 180° C, cover a tray with parchment paper. Using a 10 cm pastry cutter cut 6 to 8 circles, place them on your baking sheet and cook for 15 to 20 mns until golden brown. Let them cool on a wire rack.
Crush your ginger nut biscuits. Once the pastry cases have cooled, carefully remove the centre, spoon a good dollop of pastry cream inside and fill the top with strawberries and raspberries, sprinkle with the ginger nut biscuits and add the mint.
Et voilà! Enjoy with a glass of rosé or a delicious cup of tea.
Madeleines: a French classic
These little morsels will always take me back to my childhood. They were the kind of things we used to have after school. Madeleines are easy to make and the mixture itself can keep for a week in the fridge. So you can bake them fresh everyday. At this time of year, they are the perfect comfort treat with a cup of tea or coffee.
125 g melted butter
125 g flour
A pinch of salt
4 g baking powder
3 small eggs
125 g sugar
You will need a mould for madeleines, if you don’t have one you can use, a traditional cupcake tray, both need to be well buttered.
This recipe should allow you to make 20 to 24 madeleines.
- Melt the butter
- Sift flour, salt and baking powder
- Whisk eggs and sugar for a minute or two, until your mixture is nice and fluffy, then slowly fold the sifted flour and slowly add the melted butter.
- Once all is mixed, cover with cling film and leave it in the fridge for at least 2 hours. After that time, you will see some little bubbles on top of your mixture. This mixture will actually keep in the fridge for a week, so you can bake the madeleines fresh everyday.
- Butter your madeleines tray and fill them with a teaspoon of your mixture. Bake in a pre-heated oven at 190ºC for 10 minutes until golden brown.
- Turn them out of the tray as soon as they come out of the oven
You can enjoy them warm or cold. To keep them fresh store them in a tupperware box, best to eat them within two to three days.
Chef’s tip: to your sifted flour add the zest of a lemon and orange. Once the madeleines have cooled, dip them into dark chocolate or white chocolate if you prefer.