Durian vol-au-vent

A vol-au-vent is a puff pastry with a small hollow at the center for filling. Vols-au-vent are typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece.

Ingredient
1 sheet instant puff pastry
Butter for glazing
Durian
Milk
Chocolate powder (for dusting - optional)




Method

1. Thaw the frozen instant puff pastry a bit for 1-2mins until it is ready to be cut. Do not thaw for too long, it will get too sticky soft to handle.

2. Use a stainless steel cookie cutter (round or flower shape) to cut the pastry sheet. Cut 16 flower shapes  to yield 8 vols-au-vent.

3. Place 8 flowers on the baking tray line with baking paper. Use fork to gentle poke a few holes. Brush with melted butter.

4. Use a small round cutter to create the hollow for the balance 8 flowers. Place them on top of those you have just glazed with butter. You can make another layer if you prefer to have a taller height.

5. Glaze the top layer with butter and bake in preheated oven of 200 degree Celsius for 10 mins or until light golden brown.

6. In a blender, blend durian (without seed) with milk to make durian ice-cream. How much milk to add will depend on how soft you want the texture to be. Add enough so that it will not be runny, I prefer the texture to be stiff enough for piping.

7. Placed durian puree into a piping bag and pipe into the hollow of vols-au-vent. Dust with chocolate powder.