Mini spring vol-au-vents

Mini spring vol-au-vents

Total: 20 Min. | Active: 20 Min.
Nutritional value / piece: 62 kcal
, Fat: 4 g
, Carbohydrate: 5 g
, Protein: 2 g


24 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pea mousse

250 g frozen peas
50 g green asparagus, extra fine
salted water, boiling
125 g cream cheese
1 tbsp lime juice
5 peppermint leaves, finely chopped
¼ tsp salt
a little pepper

Mini vol-au-vents

24 mini vol-au-vent
1 sprig peppermint, leaves torn off
a little sea salt
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How it's done

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Pea mousse

Blanch the peas and asparagus in boiling salted water for approx. 2 mins., drain and rinse in cold water. Set aside approx. 50 g of peas and asparagus. Puree the remainder of the peas with the cream cheese, lime juice and mint, season. Transfer the mixture to a disposable piping bag, cut off the tip.

Mini vol-au-vents

Pipe the pea mousse into the vol-au-vents, garnish with the reserved peas, asparagus and mint, sprinkle with a little fleur de sel.

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