Mini spring vol-au-vents

Total time: 20m
Preparation Time: 20m

For 24 piece

Nutritional Information

Contains 62 Kcal, 2g Protein, 5g Carbohydrates, 4g Fat


  • Pea mousse
  • 250 g frozen peas
  • 50 g green asparagus, extra fine
  • salted water, boiling
  • 125 g cream cheese
  • 1 tbsp lime juice
  • 0.25 tsp salt
  • 5 peppermint leaves, finely chopped
  • a little pepper
  • Mini vol-au-vents
  • 1 sprig peppermint, leaves torn off
  • 24 mini vol-au-vent
  • a little sea salt

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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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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