Recipes: Mini Sweet Cases
You can select from fourteen mini cases for sweet fillings. Some of them are the same ones used for savoury fillings but they will work because the pastry is quite neutral. For example, use the mini round vol au vent with a blob of whipped cream in the bottom, some small pieces of fruit on the top and give them a light sprinkle of dusting sugar.
Seasonal Fruit Corolles
Ingredients
25-30 Corolle Cases
| For the patisserie cream: | Fruits: | |
| 150 ml milk | 100g strawberries | |
| 100 ml double cream | 50g blackberries | |
| 45g sugar | 1 kiwi fruit | |
| 3 egg yolks | 1 plum | |
| 20g corn starch | mango | |
| 3-4 drops vanilla essence | bunch of fresh mint |
Preparation
- Warm the milk & cream together in a pan.
- Whisk the sugar & egg yolk together then incorporate the corn starch and add the vanilla essence.
- Pour the hot milk mixture over the egg mixture and whisk together. Return to the pan and gently heat until the mixture thickens up. Continue to whisk until smooth, then remove from the heat and leave the patisserie cream to stand for a while to cool down.
- Fill the Corolle cases with the patisserie cream, and arrange small pieces of sliced fruits around the top of each one and garnish with a sprig of mint.
Corolle Raspberry Meringue
Make a sauce comprising ½ raspberry coulis and ½ crème anglaise (custard)
Half fill the corolles with the sauce
Make a meringue (1 part egg white to 2 parts fine sugar), whisk vigorously, pipe some into each corolle with a piping bag (use a non-fluted nozzle) and flambé the meringue
Garnish with a small raspberry and a leaf of mint