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Creamy chocolate-praline filled vol-au-vents

Servings:
2 dozen Servings
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Ingredients

Vol-au-vents
  • 1 cup sheet frozen puff pastry dough; thawed
  • 6 ounce dark chocolate (53-65% cacao); finely chopped
  • 2 cup whipped cream
Hazelnut praline
  • 1 cup sheet frozen puff pastry dough; thawed
  • 6 ounce dark chocolate (53-65% cacao); finely chopped
  • 2 cup whipped cream
  • 1/2 cup hazelnuts; skinned and toasted
  • 1/2 cup sugar
  • 2 tablespoon water

Preparation

Baking Directions:

For hazelnut praline:Place all ingredients in a heavy-bottomed saucepan and bring to a boil over medium heat, stirring occasionally.

Boil until amber in color.

Do not stir once it comes to a boil.

Pour out onto a silpat mat-lined baking sheet.

Let cool completely before handling.

To assemble: Preheat oven to 400 degrees.

Unfold puff pastry onto a lightly floured surface and lightly smooth puff pastry dough with a rolling pin.

Cut out 24 circles with biscuit cutter and place on a baking sheet lined with a silpat baking mat or parchment paper.

Using a paring knife, score a smaller circle within it to create a border (be careful not to cut through the dough).

Prick center of circle with fork.

Refrigerate for 20 minutes.

Make praline.

While the praline cools, bake shells until golden brown, approximately 12-15 minutes.

Let cool.

Press down centers if they puffed during baking.

Melt chocolate, reserve 2 tablespoons for drizzling.

Add chopped praline to melted chocolate and stir to combine.

Spoon a small amount of chocolate praline in pastry shell, top with whipped cream, drizzle with chocolate and sprinkle with crushed praline.