Vol-au-vent of Fresh Strawberries with Whipped Cream
Ingredients
Directions
Make the case
Make a vol-au-vent case by recipe No. 1379, only not quite so large nor so high as for a savoury one.
When nearly done, brush the paste over with the white of an egg.
Sprinkle on it some pounded sugar, and put it back in the oven to set the glaze.
Fill and serve
Remove the interior, or soft crumb, and, at the moment of serving, fill it with the strawberries, which should be picked, and broken up with sufficient sugar to sweeten them nicely.
Place a few spoonfuls of whipped cream on the top, and serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Strawberries
- Provide the main flavour and fresh moisture for the filling, sweetened with sugar.
- Sugar (in the method)
- Sweetens the strawberries and, sprinkled on the glaze, helps it caramelise in the oven.
- Egg white (in the method)
- Brushed on the paste to give a glossy, browned surface.
The step that matters
Setting the glaze. The sugar-glazed paste must go back into the oven only until the glaze sets. Overbaking can darken the sugar too far and dry out the pastry before it is filled.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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