Vol-au-Vent
A delightful puff pastry shell filled with sweetened whipped cream and topped with fresh strawberries and toasted almonds. This elegant yet simple dessert is perfect for any occasion.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 6g
Ingredients
- 1 sheet (about 10x10 inches) puff pastry
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 cup, sliced strawberries
- 2 tablespoons sliced almonds
- 1 large (for egg wash) egg
Instructions
- 1
Preheat oven to 400°F. On a lightly floured surface, roll out the 1 puff pastry sheet to 1/8-inch thickness. Cut out 4 rounds using a 3-inch cookie cutter.
- 2
Place the 4 pastry rounds on a baking sheet lined with parchment. Brush the tops with the 1 beaten egg. Using a smaller 2-inch cutter, score a circle in the center of each round without cutting through.
- 3
Bake the pastry rounds for 15-18 minutes, until puffed and deep golden brown. Remove from oven and let cool completely on a wire rack.
- 4
In a chilled bowl, whip the 1 cup heavy cream with the 2 tablespoons powdered sugar until stiff peaks form, about 3-4 minutes.
- 5
Once the pastry is cool, gently press down the center of each round to create a well. Fill each with the whipped cream, dividing evenly.
- 6
Top each vol-au-vent with the 1 cup sliced strawberries and sprinkle with the 2 tablespoons sliced almonds. Serve immediately.
Tools you’ll need
- baking sheet
- parchment paper
- rolling pin
- 3-inch cookie cutter
- 2-inch cookie cutter
- mixing bowl
- electric mixer or whisk
- wire rack
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