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.