razzleberry vol-au-vent with nutella®

Pastry
Vegetarian
Mid-afternoon
Mid-morning
All year round
Banqueting

45 minutes

Yields: 12 servings
Portion: 1 sandwich

 

INGREDIENTS

 

  • 12 Vol-au-Vents, frozen
  • 900 g Raspberries
  • 900 g Blackberries
  • 340 ml Plain Low Fat Yoghurt
  • 170 g Nutella®

 

PREPARATION

Cook the Vol-au-Vents according the package instructions and allow to cool to room temperature.

Hollow out the pastry lid of the Vol-au-Vent, and save for later use.

Fill each Vol-au-vent with two tablespoons of plain yoghurt.

Prepare the Razzleberries by combining the fresh raspberries and blackberries. Fill each Vol-au-Vent to the brim with the Razzleberries.

Place the saved Vol-au-Vent pastry lid on top of the Razzleberries.

Place the Nutella® in a piping bag with a straight-edged piping tip, then pipe a decorative design onto the Vol-au-Vent pastry lid.

NUTELLA® is a registered trade mark of Ferrero SpA. Any use of the NUTELLA® trade mark must be authorized by the trade mark owner. Please refer to Ferrero Food Service team and the brand guidelines published on this website for further information on any intended commercial use.