How to make
Separate 150 ml of the milk and put the rest in a saucepan along with the vanilla and cinnamon and wait for it to boil.
Mix the starch with the reserved milk along with the yolks and the egg. Stir with a wire whisk.
Remove the cinnamon from the milk and add the yolk mixture in a thin stream. Leave it on the stove, until the cream thickens.
Remove it from the heat and add the butter. Leave it to cool slightly and add the mascarpone.
Wrap tightly with cling film and wait, until it has completely cooled.
Fill the vol-au-vent with cream and drizzle them with berry topping or strawberry topping.
