Star Fruit Vol-au-vent
Tidbits...These "Super Stars" will shine at your next party! 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 (ready made) - 16 ( 2 per person)
- Star fruit - 8
- Strawberries or Raspberries - 8
- Chantilly Cream
- Chantilly Cream - 200 g
- Egg yolks - 2
- Sugar - 50 g
- Milk - 150 ml
- Flour - 2 Tbsp.
- Vanilla Bean Pod - 1
- Whipped cream - 125ml
- Powdered Sugar - 25 g
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
- Put on individual plates 2 per person or all together on serving dish. Garnish as desired! Sprinkle with powdered sugar .
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