Chocolate-Dipped Berry Vol-au-Vents
Abdul Rehman Sharif brought engineering precision to the tent, though his vol-au-vents suffered comprehensive technical failures. Paul Hollywood criticized them as not even a quarter of the height expected, very fat, very pale, with butter leaked and bone dry texture. Prue Leith found too many flavors creating murky, underbaked results. This improved version addresses every issue: proper double-layer construction and 4mm thickness for dramatic height, adequate baking until deeply golden, cold temperature management to prevent butter leakage, ganache dipping for smooth chocolate coating, and simplified focused flavors where each component shines individually. Chef's Notes On Vol-au-Vent Height Paul expected vol-au-vents to rise dramatically—proper puff pastry expands 6-8 times its original height. Abdul's barely rose, likely due to several compounding factors: pastry too thin, butter too warm (causing leakage), twisting the cutters, or insufficient resting. This recipe addresses all of…
- Time: 300 min
Source: Relaxed Recipes
Ingredients
- MAKE THE COCONUT PASTRY CREAM
- In a medium saucepan, combine the coconut milk and whole milk. Heat over medium
- In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt unti
- While whisking constantly, slowly pour about half the hot milk mixture into the
- Cook over medium heat, whisking constantly, until the mixture thickens dramatica
- Remove from heat and whisk in the butter, vanilla extract, and coconut extract u
- Strain through a fine-mesh sieve into a clean bowl. Press plastic wrap directly
- MAKE THE RASPBERRY COMPOTE
- In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over
- Stir the cornstarch slurry and add to the berries. Cook, stirring constantly, un
- Remove from heat and let cool. For smoother compote, press through a sieve to re
- PREPARE THE VOL-AU-VENT CASES
- Roll puff pastry on lightly floured surface to approximately 4mm thickness—about
- Transfer to a parchment-lined baking sheet. Cover with plastic wrap and refriger
- Using a 3-inch round cutter, cut 24 circles from the cold pastry. Press straight
- From 12 circles, use a 2-inch cutter to remove centers, creating rings. Reserve
- Place 12 solid circles on a parchment-lined baking sheet. Brush lightly with egg
- Place rings directly on top of solid circles, aligning carefully. Place small li
- Refrigerate assembled vol-au-vents for at least 30 minutes before baking
- BAKE THE VOL-AU-VENTS
- Preheat oven to 400°F . Position rack in center
- Brush tops with egg wash, avoiding cut edges. Brush lids as well
- Bake vol-au-vents for 18-22 minutes until deeply golden brown and dramatically r
- While warm, use a small sharp knife to cut around the inner circle and lift out
- Cool completely on a wire rack. Cases should be crisp, golden, and tall with vis
- MAKE THE CHOCOLATE DIP
- Place chopped chocolate in a heatproof bowl
- Heat cream until just simmering. Pour over chocolate and let sit 1 minute
- Stir gently from center outward until smooth and glossy. Stir in butter. Let coo
- ASSEMBLE
- Whisk chilled pastry cream briefly to loosen. Transfer to piping bag or use a sp
- Hold each vol-au-vent by the base and dip top edge into ganache, tilting to coat
- Pipe or spoon approximately 2 tablespoons coconut pastry cream into each case
- Top with a generous teaspoon of raspberry compote
- Arrange 2 strawberry halves on top of each
- Garnish with toasted coconut flakes and freeze-dried raspberry pieces. Serve wit