Custard-Filled Vol-Au-Vents are a super-delicious variation on classic puff pastry baskets filled with mousse and savory creams. A must-have for special occasions, like birthday parties or holiday buffets, they're perfect added to a tray of mini pastries at the end of a meal or for snack time.
We got pre-packaged vol-au-vents, easily found in most well-stocked grocery stores, and after dusting them with a little powdered sugar, we filled them with a luxurious vanilla custard and garnished them with a whole raspberry: a refined and surprising result that will leave your guests speechless.
Ingredients
How to Make Custard-Filled Vol-Au-Vents
Prepare the custard: pour the milk into a heavy-bottomed saucepan together with the lemon zest and vanilla extract, then put it on the heat and bring it almost to the boil.
Prepare the custard: pour the milk into a heavy-bottomed saucepan together with the lemon zest and vanilla extract, then put it on the heat and bring it almost to the boil.
Separately, collect the egg yolks in a bowl with the cornstarch and granulated sugar.
Separately, collect the egg yolks in a bowl with the cornstarch and granulated sugar.
Beat the ingredients with a hand whisk until the mixture is light and fluffy.
Beat the ingredients with a hand whisk until the mixture is light and fluffy.
Gradually add the filtered boiling milk to the egg yolk mixture.
Gradually add the filtered boiling milk to the egg yolk mixture.
Put back on the heat and let it cook for about 10 minutes, stirring continuously with a whisk.
Put back on the heat and let it cook for about 10 minutes, stirring continuously with a whisk.
Once you have obtained a cream of the right density, turn off the flame.
Once you have obtained a cream of the right density, turn off the flame.
Transfer the custard into a baking dish and let it cool for 1 hour at room temperature, covered with cling film in contact with the surface; then put it in the refrigerator until ready to use.
Transfer the custard into a baking dish and let it cool for 1 hour at room temperature, covered with cling film in contact with the surface; then put it in the refrigerator until ready to use.
Arrange the vol-au-vents on a tray and dust them with a light layer of powdered sugar.
Arrange the vol-au-vents on a tray and dust them with a light layer of powdered sugar.
Using a piping bag, fill the puff pastry baskets with the very cold custard.
Using a piping bag, fill the puff pastry baskets with the very cold custard.
Garnish with whole raspberries.
Garnish with whole raspberries.
Enjoy immediately!
Enjoy immediately!
FAQs
Can I Make the Vol-Au-Vents Myself?
If you prefer, you can absolutely make them at home with ready-made puff pastry: simply cut out 5 cm diameter discs, form rings with the appropriate pastry cutters, and then layer them 3 or 4 times, sealing them with a little beaten egg. Once baked, all you have to do is let them cool completely and then enrich them with a variety of fillings.
Can I Make Custard-Filled Vol-Au-Vents Ahead of Time?
If you wish, you can prepare the custard in advance, even the night before, so as to have it ready when you serve it. However, for optimal results, we suggest filling the vol-au-vents just before serving: this way they will be fragrant to the bite and you will avoid the risk of softening the pastry, thus compromising the final success.
What Else Can I Fill and Top the Vol-Au-Vents With?
You can experiment with many variations on the theme and fill the vol-au-vents with a ricotta, coffee, hazelnut or diplomat cream, or you can enrich the filling with white or dark chocolate chips.
Instead of raspberries, you can top with other berries of your choice, such as strawberries, blackberries, or blueberries, or you can finish the desserts with chopped pistachios, crumbled meringues, and cocoa nibs.
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