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Vol-au-vent with Catalan Cream

Nadia Galinova
Translated by
Nadia Galinova
Vol-au-vent with Catalan Cream
Image: Mariana Petrova Ivanova
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02/07/2022
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Preparation
40 min.
Cooking
10 min.
Тotal
50 min.
Servings
10
"Exquisite bites with a delicate Catalan cream - a temptation, which you cannot resist"

Ingredients

  • vol - au - vent - 1 package (400 - 500 g)
  • fresh fruit - for decoration
  • for the cream
  • milk - 2 cups
  • yolks - 4 pcs.
  • sugar - 3.5 oz (100 g)
  • corn starch - 0.9 oz (25 g)
  • vanilla
  • lemon peel - from 1 lemon
  • orange peel - from 1 pc.
  • cinnamon - a stick
measures

How to cook

Separate 4 tbsp from the milk and dissolve the cornstarch, but make sure that it doesn't have lumps.

Add the yolks and stir again.

In a small saucepan, add the remaining milk, sugar, cinnamon and orange peel and lemon. Put it on the stove and wait for the sugar to melt.

Turn off the heat and leave it for half an hour, so that all the flavors can mix. Strain through a sieve.

Add the yolk mixture to the milk. Place it back onto the hob and wait for it to thicken. Turn it off and leave it to cool completely.

Fill the Vol-au-vent with Catalan Cream and garnish them with fresh fruit.

It is best to consume baskets immediately, as there is a danger, that they will absorb the dairy cream and soften.

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