“Vol Au Vent” – French for “windblown” – is used to describe the lightness of the pastry. In France, they are usually served as an appetizer or small snack; and in Belgium they’re a common mains dish found on the menu in most restaurants. Here, Jessica has reimagined them as an easy light dessert.
You will need round cookie cutters – 6½cm round and 3½cm round.
3 sheets of puff pastry
1 egg, beaten
1 tbs caster sugar
250g tub mascarpone cheese
¾ cup icing sugar
Juice of ½ lemon
Grated zest of 1 whole lemon
Extra icing sugar for dusting
1. Pre-heat oven to 200ºC (fan-forced).
2. Lightly flour a cutting board, and place a sheet of pastry on it. Cut out 9 circles from the pastry using the 6½ cm cookie cutter. Set aside.
3. Cut out another 18 circles from the remaining pastry using the 6½ cm cookie cutter. Use the 3½ cm cookie cutter to cut out the centre of 18 of the circles to make rings. Discard trimmings or reserve for anther use.
4. Place the whole circles on to an oven tray lined with baking paper and brush with beaten egg. Top each circle with a pastry ring then brush with beaten egg. Repeat process again with the remaining pastry rings.
5. Sprinkle the pastry rounds generously with caster sugar and bake in oven for 15 minutes or until golden brown.
6. To make the filling, beat the mascarpone with the icing sugar, lemon zest and juice until creamy.
7. Use a pairing knife to gently remove the inner pastry from each pastry round to create the cavity. Using a piping bag, pipe the lemon mascarpone into each of the pastry shells.
8. Decorate with strawberries, blueberries and mint and dust with icing sugar.