- Yield: 30
- Serving: For a Party
Vol au Vent Kumquat Chantilly Cream
Tidbits...I like to keep these small nests of puff pastry in my pantry for an easy elegant dessert. The shells are pre-baked , the Chantilly cream can be made in advance and fold in whipped cream when ready to assemble. Any combination of jam and fruit can be used.
Ingredients
- Vol au Vent Puff Pastry Shells - 16 ready made shells (2 per person)
- Chantilly Cream - 200 g
- Egg yolks - 2
- Sugar - 50 g
- Flour - 2 T
- Milk - 150 ml
- Vanilla bean - 1 whole
- Whipped cream - 125 ml
- Powdered sugar - 25 g
- Kumquat sauce
- Kumquat marmalade - 50 g
- Kumquats - 1 cup (8-10 fruit) sliced and seeded
- Sugar - 1 T
Instructions
- Put yolks and sugar in saucepan and beat until pale yellow
- Add flour gradually stirring after each addition
- Heat milk until frothy and add to egg mixture. Add vanilla bean and put over moderate heat stirring constantly. Do not boil. When thickened ( like pudding) remove from heat and let cool.
- Whip cream with powdered sugar until glossy and fold into cooled egg mixture
- Heat jam and add 1 T water, 1 T sugar until slightly diluted then stir in freshly sliced kumquats.
- Layer cream and kumquat marmalade mixture in puff pastry. Sprinkle with powdered sugar with a dollop of whipped cream on top
