📝 About This Recipe
Originally a savory French classic, the 'Vol-au-vent'—meaning 'windblown'—is reimagined here as a delicate, ethereal dessert. These light-as-air puff pastry cases are filled with a luscious, vanilla-flecked cream and topped with a vibrant medley of macerated berries. It is the ultimate sophisticated treat that balances buttery crunch with velvety sweetness and a bright acidic finish.
🥗 Ingredients
The Pastry Cases
- 1 package Puff Pastry (high-quality all-butter, thawed but chilled)
- 1 large Egg (beaten for egg wash)
- 2 tablespoons Granulated Sugar (for dusting)
Vanilla Crème Chantilly
- 1.5 cups Heavy Cream (cold, at least 36% fat)
- 1/4 cup Mascarpone Cheese (softened slightly for stability)
- 3 tablespoons Powdered Sugar (sifted)
- 1 teaspoon Vanilla Bean Paste (or one fresh vanilla bean pod)
Macerated Berry Filling
- 1 cup Fresh Strawberries (hulled and quartered)
- 1/2 cup Fresh Raspberries (left whole)
- 1/2 cup Blueberries (left whole)
- 2 tablespoons Honey (mild floral honey like Acacia)
- 1 teaspoon Lemon Zest (finely grated)
- 6 leaves Fresh Mint (finely chiffonaded)
For Garnish
- 1 tablespoon Powdered Sugar (for final dusting)
- 6 pieces Edible Flowers (optional, like pansies or violas)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Ensuring the oven is fully hot is vital for the 'lift' of the pastry.
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2
On a lightly floured surface, roll out the puff pastry to a 1/4 inch thickness. Use a 3-inch fluted round cutter to cut out 12 circles.
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3
Place 6 of the circles on the baking sheet. These will be your bases. Use a 2-inch cutter to cut the centers out of the remaining 6 circles, creating rings.
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4
Lightly brush the edges of the base circles with the beaten egg wash, being careful not to let the egg drip down the sides (this acts like glue and prevents rising).
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5
Place the pastry rings directly onto the bases. Prick the center of the bases with a fork to prevent the middle from rising too much. Brush the tops of the rings with egg wash and sprinkle with granulated sugar.
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6
Bake for 18-22 minutes until the pastry is deep golden brown and has risen significantly. Remove from oven and let cool completely on a wire rack.
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7
While the pastry cools, prepare the berries. In a medium bowl, gently toss the strawberries, raspberries, blueberries, honey, lemon zest, and mint. Let sit for 15 minutes to release the juices.
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8
In a chilled large bowl, combine the heavy cream, mascarpone, powdered sugar, and vanilla bean paste. The mascarpone helps the cream hold its shape longer.
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9
Whisk the cream mixture on medium-high speed until stiff peaks form. Be careful not to over-whisk into butter; you want a smooth, billowy texture.
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10
If the centers of your cooled pastry cases have risen, gently press them down with your thumb or a small spoon to create a deep well for the filling.
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11
Transfer the vanilla cream to a piping bag fitted with a large star tip. Pipe a generous swirl of cream into each pastry case.
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12
Spoon the macerated berries over the cream, allowing a little of the honey-berry syrup to drizzle down the sides.
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13
Finish with a final dusting of powdered sugar and garnish with an edible flower or a fresh mint sprig for a professional touch.
💡 Chef's Tips
Keep the puff pastry as cold as possible; if it gets too soft, put it in the freezer for 5 minutes before cutting. When applying egg wash, never let it run down the cut edges of the pastry, as it will seal the layers together and stop the rise. For the crispiest results, fill the vol-au-vents no more than 30 minutes before serving to prevent the pastry from becoming soggy. You can substitute the berries with caramelized peaches or sautéed apples for a warm autumnal variation. If you don't have a piping bag, use a plastic storage bag with the corner snipped off for a clean filling method.
🍽️ Serving Suggestions
Pair with a chilled glass of Demi-Sec Champagne or a light Moscato d'Asti. Serve alongside a small scoop of lemon sorbet for a refreshing temperature contrast. Accompany with a hot café au lait or a delicate Earl Grey tea. Drizzle with a touch of extra honey or a white chocolate ganache for an ultra-indulgent finish.