Strawberry Crèmeux Vol-au-Vent

1: Bloom the gelatin in milk for 10 minutes.

2: Place the strawberries in a blender and blend until smooth.

3: Strain into a pot and discard the seeds.

4: Add cream, sugar, yolks, and corn starch and bring the mixture up to 85C stirring constantly.

5: Whisk in the gelatin to dissolve and transfer it into a container to set in the fridge for 3 hours.

6: Preheat oven to 400F.

7: Roll the pastry out on a floured surface and using a 3 1/4” round cutter, cut out 6 pieces and place them on a baking sheet lined with parchment paper.

8: Roll out the second pastry and using a 3 1/4” round cutter, cut out 6 more rounds, then using a 2 1/4” round cutter, cut out the center of the second set of rounds.

9: Place the ring on top of the round that's on the baking sheet and dock the center using a fork.

10: Brush the egg wash over top.

11: Transfer into the fridge for 15 minutes to chill.

12: Bake in the oven for 20-25 minutes or until golden brown.

13: Cool the pastries then pipe in the strawberry crèmeux, then top with ice cream and garnish with strawberries.