- Prep Time: 30 minutes
- Serving: For a Party, For Family
Vol-au-Vent with Cranberry Chantilly Cream
Tidbits...This is an impressive dessert on very short notice. The chantilly cream can be made in advance and refrigerated. Fold in whipped cream just before serving. Any combination of jam and fruit will work.
Ingredients
- Vol au Vent Puff Pastry Shells - 16
- Chantilly Cream - 1 cup
- Cranberry Jam - 1 cup
- Powdered Sugar - 1/2 cup
- Egg yolks - 3
- Sugar - 1/4
- Flour - 1/3
- Milk - 1 1/2 cups
- Whipping cream - 1 cup
- Vanilla bean - 1
- Powdered Sugar - 1/4 cup
- Dried Cranberries - 2 Tbl.
Instructions
- Fill vol au vent with layers of cream and marmalade. Put a doll up of whipped cream and dried cranberries on top.
- For chantilly sauce, put yolks and sugar in a saucepan and beat until pale yellow . Add flour gradually 1 Tbl. at a time beating until well combined.
- Heat milk until frothy and add to egg flour mixture. Put over moderate heat with vanilla stick stirring constantly without letting it boil until thick and smooth then remove from heat and remove vanilla stick. Let cool, cover with saran and refrigerate for at least 1 hour.
- Whip cream , gradually adding powdered sugar, until stiff and glossy. Reserve small amount to dollup on top of each Vol-au-vent. Remove cooled sauce from refrigerator and whisk until softened then gently fold in whipped cream.
