Chocolate Cream Volovanes with Berries
Chocolate Cream Volovanes with Berries: A Bite-Sized Dessert with Big Charm
There’s something irresistible about tiny, flaky pastry desserts that feel both elegant and effortless. These Chocolate Cream Volovanes with Berries are just that: delicate puff pastry baskets filled with airy chocolate cream and topped with a colorful burst of berries and a dusting of powdered sugar. Whether you’re hosting a party, planning a festive brunch, or simply want to treat yourself to something that looks straight out of a bakery window, these volovanes will not disappoint.
But these sweet little showstoppers aren’t just beautiful, they also carry a culinary story worth sharing.
Related Recipe: Pineapple Brocas
What are Volovanes?
Volovanes (from the French vol-au-vent, meaning “windblown”) are small, hollow cases made of puff pastry. Light, crisp, and golden, they were originally created in 19th-century France and popularized as elegant vessels for savory fillings like creamy mushroom ragout or seafood volutes. Eventually, their charm caught on around the world, including in Mexico, where volovanes became a staple of festive celebrations and creative fillings took on both sweet and savory forms.
In Veracruz, for example, you’ll often find volovanes sold in bakeries or by street vendors, stuffed with ham, cheese, jalapeños, or even mole. But the versatility of volovanes has no limits, and dessert versions like these chocolate cream volovanes have found their place on modern tables, especially during celebrations like birthdays, holidays, or Mother’s Day brunches.
A Modern Dessert with Classic Roots
The base of the dessert is a buttery puff pastry shell. It’s light, flaky, and satisfying to bite into. The filling? A dreamy, whipped chocolate cream made with heavy cream, cocoa powder, and powdered sugar. It’s the kind of filling you could eat by the spoonful if no one was looking. To finish, fresh berries like raspberries, blueberries, and blackberries add a pop of color and a juicy contrast to the rich filling. A few mint leaves and a sprinkle of powdered sugar tie everything together with a fresh, photogenic flair.
This recipe is the perfect mix of French elegance and everyday accessibility. No pastry chef training required.
How to Serve Chocolate Cream Volovanes
These volovanes are made for sharing. Display them on a cake stand, tiered tray, or rustic wooden board for a party-ready presentation. Here are a few serving suggestions to take them to the next level:
- For brunch: Serve alongside coffee, mimosas, and a fruit platter.
- As a plated dessert: Add a swirl of raspberry coulis or a scoop of vanilla ice cream.
- For parties or buffets: Arrange them on a large tray with edible flowers or more mint leaves for a festive look.
- At tea time: Pair with herbal teas or Mexican café de olla for a warm, comforting touch.
Storage Tips
- How Long Does It Last?: The Piña Loca is best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the fruits may release some juice over time, which could make the dish a bit soggy.
- Best Storage Practices: To keep your Piña Loca fresh, store the fruits separately from the chamoy, Tajín, and hot sauce. Add the toppings just before serving to maintain the best texture and flavor.
- Freezing Instructions: Freezing isn’t recommended for the Piña Loca due to the high water content of the fruits, which can become mushy when thawed. However, you can freeze the scooped-out pineapple shell if you plan to reuse it later.
Ingredient Variations to Try
- While the chocolate-and-berry combo is a total classic, don’t be afraid to experiment with other flavors and fillings. These volovanes are like edible blank canvases.
- White chocolate cream with kiwi and mango
- Dulce de leche whipped cream topped with banana slices and toasted coconut
- Mascarpone and lemon zest cream with fresh figs and honey drizzle
- Cajeta and pecans for a caramel-forward twist
- Strawberries and cream with a dash of cinnamon for a Mexican-inspired take
Storage Tips
- Unfilled volovanes: Store in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
- Filled volovanes: Best enjoyed the day they’re assembled, but can be stored in the fridge for up to 24 hours.
- Chocolate cream: Can be made up to 2 days in advance and kept refrigerated in an airtight container. Re-whip lightly if needed before piping.
- To maintain the crispness of the pastry, avoid filling the volovanes too far in advance.
FAQs
Yes! You can whip the chocolate cream up to 2 days in advance. Keep it chilled and covered until ready to use.
Use a mix of firm, fresh berries like raspberries, blueberries, strawberries, and blackberries. Avoid overly juicy berries that may leak into the cream.
Yes. Just use a gluten-free puff pastry available at specialty or health food stores.
You can, but the texture and flavor won’t be as rich. Homemade whipped cream gives the best results.
Fill them just before serving and avoid overfilling. If needed, you can brush the inside of each shell with melted chocolate to create a barrier.
Circular cookie cutters work best, but you can use a glass and a bottle cap as DIY cutters in a pinch.
It’s not recommended. The pastry loses its crispness when thawed with the filling. Freeze only the empty shells.
Absolutely! A splash of Kahlúa, Grand Marnier, or Frangelico can elevate the flavor for adult gatherings.
Use a cupcake container or place each filled volovan in a muffin tin to prevent them from sliding.
Not at all! They’re just as delicious when filled with savory fillings like chicken salad, goat cheese, or mushroom ragout.
These Chocolate Cream Volovanes with Berries strike that perfect balance between impressive and approachable. Whether you’re prepping for a baby shower, a Valentine’s Day spread, or a weekend brunch, they bring a touch of refinement with minimal effort. And if you’re anything like me, once you’ve made them once, you’ll want to experiment with every flavor combo under the sun.
So next time you need a dessert that’s flaky, creamy, chocolatey, and fresh all at once, this is it!
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Chocolate Cream Volovanes with Berries
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: makes 9
Description
Volovanes, also known as vol-au-vents, are small and hollow puff pastry baskets. They are made by cutting two circles in rolled out pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the dis-shaped piece. Served as appetizers when filled with a savory filling or as desserts when filled with sweet fillings.
Volovanes are quick and easy to prepare. These dessert volovanes ae filled with a chocolate cream and adorned with colorful berries. Perfect for parties and get togethers.
Ingredients
- All-purpose flour for dusting
- 2 (18-ounce package) puff pastry sheets
- ½ cup water
- 1 egg, beaten
- 1 cup heavy whipping cream
- 1/4 cup cocoa powder
- ¼ cup powdered sugar plus more for dusting
- assorted berries for decorating
- mint leaves for decorating
Instructions
- Preheat oven to 400° F. Line a large baking tray with parchment paper and set aside.
- Dust a working surface and rolling pin with flour. Spread one sheet of puff pastry on surface. Cut out 9 circles with a 3-inch circular cookie cutter and place them on baking tray 1-inch apart.
- Spread second puff pastry sheet on floured surface and cut out 9 more circles. Using as 1-inch circular cookie cutter, cut out a circle in the center. These will resemble a doughnut.
- Dip fingers or pastry brush in water. And moisten the edges of the dough circles (that are not cut out in the center) on the baking tray. Place the circle pieces that resemble a doughnut over the pieces that do not have a hole cut out. You will have 9 stacked assembled volovanes. Bruch each piece with egg.
- Bake for 15 minutes or until volovanes are golden and have risen. Cool on tray for 15 minutes.
- While volovanes cook, make the chocolate filling: Combine heavy whipping cream, cocoa powder, and sugar in a large mixing bowl. Mix with electric mixer for 5 minutes or until stiff peaks form. Set aside.
- Push the top thin layer of puff pastry into the volovan. The volovan will be hollow and resemble a cup.
- Place chocolate cream in a pastry or a plastic zip bag with bottom corner cut out. Pipe cream in volovan and arrange in a large serving tray. Decorate with berries and mint. Sprinkle with confectioner’s sugar and serve.
