How to Make Tarteletter Appetizers (Vol Au Vent)

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 400 degrees Fahrenheit.

Place frozen vol-au-vent pastries on a tray and bake for 18 minutes.

After baking, remove the cap from the pastries using a paring knife, and scoop out some of the inside.

Reserve the scooped-out pastry for later use.

In a pan, add flour and warm it up until the excess water evaporates.

Add butter to the warm flour and mix until it forms a paste (roux).

Gradually add reserved juice and milk to the roux, stirring to achieve a velvety texture.

Add the fiskeboller to the sauce first, allowing them to impart flavor.

Next, add the shrimp and white asparagus, folding them gently into the sauce without breaking the asparagus.

Season with white pepper and let the mixture sit for about five minutes to combine flavors.

Heat the filling in the microwave or on a slow simmer if making a larger batch.

Place the warm vol-au-vent pastries on a plate, fill them with the mixture, and garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens