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Mini spring vol-au-vents
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 62
  • Fat about 4g
  • Carbohydrates about 5g
  • Protein about 2g
This is needed
This is needed for 24 piece
Pea mousse
  • 125 g cream cheese
  • salted water, boiling
  • 250 g frozen peas
  • 50 g green asparagus, extra fine
  • 1 tbsp lime juice
  • 5 peppermint leaves, finely chopped
  • 0.25 tsp salt
  • a little pepper
Mini vol-au-vents
  • 1 sprig peppermint, leaves torn off
  • a little sea salt
  • 24 mini vol-au-vent
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And that's how it's done
And that's how it's done
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.