Vol au vent desserts can be filled with custard, curd, Frangipane, pastry cream or jam.
You can fill vol au vent desserts with vanilla custard, lemon curd, almond cream, rhubarb blackberry jam, passion curd, and more!
Vol au vent desserts are made by rolling out puff pastry dough, and then cutting it using a cookie cutter.
You can stack multiple layers of puff pastry to make the vol au vent taller.
Vol au vent needs to be baked prior to filling it with any dessert fillings.
Almond Cream and Strawberry
Almond cream and strawberry vol au vent is a nutty, creamy filling paired with a burst of fruity strawberries.
Almond cream filling is a Frangipane cream filling that uses almond meal and almond extract to infuse the luscious almond flavor into the cream filling for vol au vent.
Frangipane cream filling is made by beating together butter and sugar. Multiple eggs are added 1 at a time and beaten until smooth.
Add a pinch of vanilla extract, and almond extract, and slowly beat in almond meal.
Pipe almond filling into the baked vol au vent puff pastry, and top with a few sliced strawberries.
Lemon Pastry Cream
Lemon pastry cream is a thick, citrusy, creamy filling for vol au vents.
Lemon pastry cream is made by heating milk and lemon peel in a medium saucepan until just before it begins to boil.
The milk is removed from the heat source, and let to sit and infuse the lemon flavor into the milk.
An egg is whisked together with a couple of egg yolks and sugar, along with cornstarch and salt.
Lemon peel is removed from the warm milk, and then the eggs are tempered with the lemon infused milk.
After the milk has been added to the eggs, the entire mixture is placed back in the saucepan and heated on medium heat.
Lemon pastry cream will thicken, and then then it can be removed from the heat source. Add a couple of cubes of butter, and whisk in until they have completely melted.
Chill lemon pastry cream in the fridge until it firms up.
Pipe lemon pastry cream into vol au vents. You can top with a little whip cream as well if desired.
Vanilla Blueberry vol au vent is made with creamy vanilla custard, and topped with fresh blueberries.
Vanilla pastry cream has a lovely vanilla aroma, and is thick, creamy custard filling for vol au vents.
Milk is heated in a saucepan over medium heat with vanilla paste or a vanilla pod (sliced in half and seeds placed into the saucepan).
In a separate bowl, egg yolks and granulated sugar are whisked together with cornstarch.
Just before the milk begins to boil, slowly add the hot milk to the egg mixture to temper the eggs.
Whisk milk vigorously so the eggs do not cook!!
After the milk has been completely mixed into the eggs, place the entire mixture back into the saucepan and heat on medium heat.
Whisk vanilla pastry cream as it begins to thicken.
Remove it from the heat source and let it cool. Place it in the fridge to chill for a couple of hours.
Pipe vanilla custard into baked vol au vent puff pastry, and sprinkle with a couple of blueberries on top.
Chocolate Chantilly and Banana
Chocolate Chantilly and banana is a chocolatey filling for vol au vents with a bruleed banana on the side.
Chocolate Chantilly cream is made by heating a bit of heavy cream and sugar. Warm heavy cream is poured over chopped dark chocolate and whisked together until smooth.
More heavy cream is added to the bowl and whisked together. Chocolate Chantilly cream is placed in the fridge overnight.
The following day, chocolate Chantilly cream is whipped until fluffy.
Pipe chocolate Chantilly cream into vol au vent puff pastry. Drizzle with chocolate sauce.
Sliced banana and place on plate with vol au vent. Sprinkle with a dusting of sugar.
Brulee sugar on banana’s, and serve immediately.
Passion fruit vol au vent is a fruity dessert, drizzled with mint syrup, with a few diced pineapple pieces on to.
Passion fruit curd is made by heating passion fruit puree with butter and salt in a saucepan over medium heat.
In a separate bowl, and egg is whisked together with egg yolks and sugar.
Heated passion fruit puree is slowly poured into the the eggs and whisked vigorously until the fruit puree is completely mixed in.
Egg passion fruit mixture is placed back into the saucepan and heated on low to medium heat to thicken the custard. Once the custard has thickened, it is removed from the heat source and cooled to room temperature.
Passion fruit curd is chilled for a couple of hours to firm up.
Passion fruit curd is piped into the vol au vent puff pastry, and add a few diced pineapple pieces on top.
Drizzle mint syrup over the dessert and enjoy!
Rhubarb blackberry vol au vent is a freshly made jam that is served inside puff pastry.
Diced rhubarb and sugar is placed in a saucepan over medium heat to create a syrupy base for the jam.
Blackberries are added to the rhubarb and sugar mixture and cooked to let the juices out of the blackberries.
Chia seeds are added to the mixture and cooked until the jam becomes a thick consistency.
Jam is removed from the heat source, and cooled to room temperature.
Jam is placed in the fridge for a couple of hours to firm up.
Spoon rhubarb blackberry jam into baked vol au vent puff pastry and serve.