Vol Au Vents with Raspberry Thyme Coulis

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Vol Au Vents with Raspberry Thyme Coulis
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Golden puff pastry shells are filled with decadent vanilla bean French pastry cream, and finished with thyme infused raspberry coulis.

Ingredients

  • Puff Pastry Shells:
  • 1 sheet puff pastry, thawed
  • 2 Tablespoons all-purpose flour
  • Butter-flavored cooking spray
  • 1 egg
  • 1 Tablespoon water
  • Vanilla Bean Pastry Cream:
  • 4 egg yolks
  • 1/2 cup sugar
  • 1/4 cup corn starch
  • 1-1/2 cups whole milk
  • 2 Tablespoons butter
  • 1 vanilla bean
  • Raspberry Thyme Coulis:
  • 1 cup fresh raspberries
  • 2 Tablespoons sugar
  • 1 Tablespoon fresh lemon juice
  • 2 sprigs fresh thyme

Instructions

  1. Preheat the oven to 400 degrees.
  2. To make the puff pastry shells, unfold the thawed puff pastry sheet onto a clean work surface dusted with flour. Using a 3 inch round cookie cutter, cut eight circles out of the pastry. Using a slightly smaller round cookie cutter, cut the center out of four of the circles, making four rings. Spray a sheet pan with cooking spray and lay the four circles of dough onto the sheet. Mix the whole egg and water in a small bowl to make an egg wash. Brush the full circles with egg wash. Place the four rings you cut out onto the full circles. This will create an edge on your pastries. Brush the rings with egg was as well.
  3. Bake for 20 minutes until risen and golden. Let cool.
  4. Prepare the French pastry cream by vigorously whisking the egg yolks, sugar, and corn starch, until they are completely combined and the mixture is pale yellow. Heat the milk to simmering. Continue to whisk the egg, sugar, cornstarch mixture while you slowly add the hot milk. Transfer the mixture to the pan you heated the milk in and place the pan on the stove over low heat. Whisk constantly until the mixture becomes the consistency of pudding. Remove from heat. Add butter and the caviar from the vanilla bean and whisk.
  5. Cover with plastic wrap, placing the wrap right next to the pastry cream to prevent a skin from forming. Refrigerate until needed.
  6. Make the coulis by heating the raspberries, the remaining 2 Tablespoons of sugar, and lemon juice in a small saucepan over medium heat. Mash the raspberries with a rubber spatula as you stir. Add the thyme sprig, leaving it whole. Remove coulis from heat and let sit for five minutes to allow the thyme to infuse. Remove and discard thyme.
  7. Add the French pastry cream to a gallon-sized zip top bag and cut a ½ inch opening into the tip. Pipe the cream into the cooled pastries. Garnish with the coulis and some fresh thyme leaves if desired.
Total Time:

One Response to “Vol Au Vents with Raspberry Thyme Coulis”

  1. Linda August 3, 2017 at 5:46 pm #

    Going to try this for my company luncheon! Excited!

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