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Vol au vent sweets recipe of 19-01-2020
THE vol au vent sweets they are delicious sweets, little gems to present for a dessert buffet or as a small dessert to end the meal. In this case, I filled them with a delicious mascarpone and nutella cream, but of course you can fill them as you prefer, from diplomatic cream, to chantilly, to camy cream ... The important thing is that you fill them only after they are cooled completely and possibly at the last moment, just before serving, so that the cream does not melt and the pastry does not soften too much. Having said that I leave you to the recipe, kisses to those who pass by: *
How to make sweet vol au vents
Unroll the puff pastry and make 27 circles from the rolls with a 6 cm pastry cutter.
With a slightly smaller pastry cutter, make a hole in the center of 18 of the 27 circles of pastry, so as to obtain rings.
Arrange the non-perforated circles on the baking sheet lined with parchment paper, brush with milk, then place 2 rings on each circle, overlapping each other, trying to make the edges coincide, also brushing the two rings with milk before overlapping them, so that they adhere well.
Bake for about 10 minutes in a preheated convection oven at 200 ° C, then remove from the oven and let cool.
Meanwhile, work mascarone, nutella and icing sugar in a bowl to obtain a smooth and homogeneous cream.
When the vol au vents are completely cold and immediately before serving, fill with the Nutella cream.
The sweet vol au vent are ready: decorate with raspberries and serve.