Mixed Berry Vol au Vents

Method

1. Preheat oven to 180°C fan-forced (200°C conventional). Line a baking tray with baking paper.
2. Unroll the defrosted pastry sheet. Cut sixteen 8cm circles from the pastry sheet (this will use up the entire sheet of puff pastry), then cut 5cm circles out of the centre of half of the 8cm circles, resulting in 8 full circles and 8 circle borders.
3. Brush the tops of the 8 full circles with egg (ensuring you don’t get any egg wash on the sides - this will prevent them from puffing evenly) and top each circle with a circular border. Brush the tops of the borders with egg wash (ensuring not to brush the sides) and refrigerate for 10-15 minutes.
4. Place in the oven and bake for 25-30 minutes, turning halfway, until puffed and deep golden. Remove and set aside to cool.
5. Once cool, use a small, serrated knife to carefully cut the centre of the vol au vent out and discard (or eat!) to make room for the filling.
6. While the pastry is cooling, in a medium bowl, combine icing sugar, cream and vanilla bean paste and whip until stiff peaks form.

1. Spread one heaped tsp of jam in the base of the vol au vent shells and top each with Chantilly Cream.
2. Top the cream with fresh berries and mint leaves.
3. Serve immediately.

Notes

You can make pastry up to 2 days ahead and store in airtight container on bench.

You can make Chantilly cream day of event and refrigerate until ready to serve.