Chantilly and Strawberry Vol-au-Vents



hen translated from French, vol-au-vent [vɔlovɑ̃] means “windblown”. And if you have never seen this small, hollow puff pastry case, it is time to try something new. You can fill vol-au-vents with savory fillings such as mushrooms, chicken, tuna or bacon, and if you have a sweet tooth like I do, you can play with all kinds of sweet creams and toppings.
Classics are always a good choice because everybody likes them. Who doesn’t like a combination of lightly sweetened whipped cream with a fancy name Chantilly and fresh, juicy strawberries?

So, let’s get back to vol-au-vents! You need a batch of good puff pastry, and as a full-blooded puff pastry snob, I always recommend you make it yourself. If you make a large batch, you can freeze it in portions, and when you feel a sudden craving for mille-fuille, cream horns or vol-au-vents, you just have to reach for your homemade puff!

To make vol-au-vents, you need to roll out half of puff pastry to the thickness of 6mm (14“). The next thing is to cut circles carefully and make a hole in each one of them with a smaller cutter. Roll out the rest of your pastry to 2mm (116“), and cut out the same number of circles. Dock the circles with a fork, brush the edges with an egg wash, and stack the ring-shaped, thicker piece on the top. When you bake them, vol-au-vents should rise and have a hole in the middle. Cool them down and make a filling of your choice – sweet or savory.

Chantilly strawberry vol-au-vents chef Tereza Alabanda Pastry Maestra

Chantilly and Strawberry Vol-au-vents Recipe

by:Tereza Alabanda,The Pastry Maestra


Prep. time : 25 minutes

Cook time : 15 minutes

Ready in 35 minutes

Level : Advanced


  • Puff pastry 500g (1.1lbs)
  • Whipping cream 300g (10.6oz)
  • Powdered sugar 30g (1oz)
  • Vanilla powder to taste
  • Strawberries 300g (10.6oz)


  1. Roll out your puff pastry to the thickness of 6mm (14“). Carefully cut out circles 7.5cm (3″) in diameter, and make a hole in each one of them with a smaller cutter of 4cm (1.5”) in diameter.
  2. Stack the scraps of your puff pastry, and roll it to 2mm (116“) thickness. Cut out the same number of circles 7.5cm (3”) in diameter. Dock the circles with a fork, brush the edges with egg wash, and stack the ring-shaped thicker piece on the top.
  3. Bake your vol-au-vents at 200°C (400°F) until they rise and get nice golden color. Leave them to cool down.
  4. Whisk whipping cream with powdered sugar and vanilla in your stand mixer fitted with whisk attachment until you get soft peaks.
  5. Fill cooled vol-au-vents with Chantilly cream, and top them with fresh strawberries.
  6. Chill them in the refrigerator before serving.

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