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Round puff pastry shells filled with cream, topped with raspberries, blackberries, mint leaves, and a swirl of whipped cream, displayed on a wooden surface.

Light and Creamy Puff Pastry Vol-Au-Vent

Author: Jessica Haggard
Light, flaky puff pastry vol-au-vent looks like something from a French bakery, but it's surprisingly simple to make at home. The pastry cups have a delicate crunch, filled with silky vanilla cream and topped with fresh, juicy berries. It’s elegance and ease combined in one dessert.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Course Desserts
Cuisine French
Servings 6 pastries
Calories 390 kcal

Ingredients
 
 

  • 1 sheet puff pastry thawed but still cold
  • 1 large egg beaten, for egg wash
  • 3.4 ounces instant vanilla pudding mix 1 box
  • 1 cup cold milk
  • ½ cup heavy cream

For topping:

  • Fresh berries raspberries, blackberries, etc.
  • Whipped cream from a piping bag for presentation
  • Fresh mint leaves

Instructions
 

Prepare the pastry cups:

  • Preheat oven to 400 °F and line a baking sheet with parchment paper.
  • Roll the puff pastry out on a lightly floured surface, then cut out rounds with a 2.5 or 3-inch cookie or biscuit cutter.
    Sheet of dough with circular shapes cut out, two metal round cutters, and a paring knife on a marble surface.
  • Take half of those rounds and cut them again with a smaller cutter, about 1.5 inches. Discard the center to create rings. These become the raised edges of your pastry cups.
  • Place the whole rounds on your prepared baking sheet and set a ring on top of each one. They will bake together into a little cup with a built-in border.
    Six round, unbaked pastry circles with indented borders are arranged on a parchment-lined baking sheet.
  • Brush the tops lightly with beaten egg, but keep the brush away from the sides so the pastry can puff up fully around the edges.
    A pastry brush applies egg wash to round pieces of raw pastry dough on a baking tray lined with parchment paper.
  • Use a fork to prick the center of each base, but not the ring. Pricks prevent the inside from puffing too much.
    Six round, uncooked pastry circles brushed with egg wash are arranged on a parchment-lined baking sheet, ready for baking.
  • Bake for 12 to15 minutes until golden brown and puffed. Let them cool completely before filling. If the center puffs up more than you want, just press it down gently with the back of a spoon once they have cooled.
    Six round, golden-brown pastry shells are arranged in two rows on a parchment-lined baking tray atop a marble surface.

Make the filling:

  • Whip the cream into soft peaks, just until it holds its shape without being stiff. Then, set it aside.
    A stainless steel bowl containing whipped cream on a white marble surface.
  • Whisk the pudding mix with cold milk until smooth and thickened.
    Two metal mixing bowls on a marble surface, one containing whipped cream and the other with a mixture of yellow batter and a dollop of whipped cream.
  • Fold the whipped cream into the pudding mixture for a lighter, mousse-like filling that pipes well. Chill until you are ready to assemble.
    A stainless steel bowl filled with thick, creamy, pale yellow mixture, placed on a white marble surface.

Assemble:

  • Spoon or pipe the vanilla cream into each cooled pastry cup, filling right to the edges of the ring.
    Four round puff pastry shells filled with creamy white custard are arranged on a parchment-lined baking sheet.
  • Top with a swirl of whipped cream, a few fresh berries, and a sprig of mint.
    Four pastry tarts filled with cream, topped with whipped cream, blackberries, raspberries, and mint leaves on a baking tray lined with parchment paper.

Notes

Let the pastry cool before gently pressing down any puffed centers so the shells don't crack. To keep them from getting soggy, you can make the filling and shells ahead of time, but don't assemble them until right before serving.
Serve: Enjoy with coffee or a chocolate chai latte. For brunch, pair with a breakfast charcuterie board, quiche, and tartlets.
Store: For a make-ahead option, store components separately. Keep baked pastry at room temperature for up to 2 days and filling in the fridge for up to 3 days.

Nutrition

Serving: 1pastryCalories: 390kcalCarbohydrates: 36gProtein: 6gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.003gCholesterol: 58mgSodium: 236mgPotassium: 119mgFiber: 1gSugar: 16gVitamin A: 403IUVitamin C: 0.1mgCalcium: 73mgIron: 1mg
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