How to make
The puff pastry is defrosted and rolled out. Using a glass, cut out circles and place half of them on a tray lined with baking paper. Brush them with the beaten egg and pierce them with a fork in 2-3 places. This way they will puff up more when baking.
A smaller cup is used for the remaining circles. With it, smaller circles are cut in the middle and rings are obtained. The rings are placed on the whole circles and smeared with the yolk. They are placed in the refrigerator for 40 minutes or in the freezer for 20 minutes. This way, they will become more puffy during baking.
Bake in a preheated oven at 300°F (150°C) for 15-20 minutes, until they aquire a golden color. They are taken out and when they have cooled, the baskets are filled with the cream.
For the cream: Warm up the milk and add the sugar and vanilla cream. Stir, until a thick dairy vanilla cream is obtained.
Garnish the vol-au-vent with fruit (optional).
Beautiful and delicious vol-au-vent with vanilla cream!
