Vol au vent filled with sweets Mini panettone zuccotti with coffee custard cream

THE vol au vent with sweet fillings they are very nice morsels that reveal a delicious content: custard it’s a raspberry red. Easy recipe and guaranteed success, these puff pastry cakes they are perfect to close a special lunch. Even during the Christmas holidays.

Ingrediants

  • 12 vol au vent
  • 250 ml of whole milk
  • 2 egg yolks
  • 60 g of granulated sugar
  • 20 g of corn starch
  • the zest of 1/2 untreated lemon
  • raspberries
  • powdered sugar

How to prepare: Sweet filled vol au vent

THE vol au vent with sweet fillings they are very pretty morsels of puff pastry that reveal their content with simplicity. We stuffed them with one light custard it’s a raspberry which enlivens the full sweetness and are an idea to accompany coffee after a rich and special lunch, instead of a more demanding dessert.

Rather easy to be realized, whether you start from basic recipe to prepare Vol au vent at home, whether you buy ready-made shells, you can clearly indulge yourself in choosing the filling. The chocolate custard for example, the Chantilly or the diplomatic cream are just some of the many to choose from.

For some ideas on salty vol au vents, we refer you, instead, to the recipes of the Vol au vent with white chicken ragù, the Vol au vent with brie, ham and cognac or the Salted stuffed vol au vent with robiola and salmon.

OTHER DELICIOUS RECIPES: Puff pastry swirls, Nutella puff pastry Christmas tree, Custard cannons, Millefeuille

Easy execution Preparation time 10 min Cooking time 20 min Servings 4 – 6

How to prepare: Sweet filled vol au vent

Preparation Vol au vent with sweet fillings - Phase 1

Preparation Vol au vent with sweet fillings - Phase 1

Start preparing the sweet filled vol au vent from the custard. Pour the milk into a saucepan, add the lemon zest and bring to the limit of boiling. In the meantime, whisk the egg yolks and sugar in a bowl using the electric whisk.

Preparation Vol au vent with sweet fillings - Phase 2

Preparation Vol au vent with sweet fillings - Phase 2

Add the sifted corn starch and mix with a hand whisk, until it is mixed well without lumps forming. Add the boiling milk slowly, filtering it through a colander, without stopping stirring. Transfer to a saucepan and place on a moderate flame. Let the mixture thicken, always stirring with a whisk, until the first bubbles appear. Transfer the cream into a bowl, cover with the cling film and let it cool completely.

Preparation Vol au vent with sweet fillings - Phase 3

Preparation Vol au vent with sweet fillings - Phase 3

When the cream is cold, transfer it to a pastry bag with a 15 mm smooth nozzle and use it to fill the vol au vents. Complete with a raspberry, sprinkle with icing sugar and immediately serve the sweet filled vol au vents.

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