Chocolate Vol-au-Vent

Preparation:

1

Preheat the oven to medium temperature

Thaw the puff pastry and unroll it

Cut out all the pastry using a carrot-shaped cookie cutter

Using a round cookie cutter, cut out circles in the center of half the biscuits

2

Brush the smooth biscuits with lightly beaten egg white

Place the cut-out pieces on top

Put them in a baking dish and bake for 20 minutes or until golden brown

Remove from the oven and let cool

Filling:

1

In a saucepan, heat the heavy cream over low heat

Remove from the heat and add the dark and milk chocolate chips

Let it sit for 3 minutes before stirring until smooth

Refrigerate until chilled and thickened

2

Add the passionfruit juice to the cooled filling and mix well

Beat the mixture in a mixer until it increases in volume and becomes slightly lighter

Assembly:

1

Melt the chocolate in a double boiler and stir until thickened

Place the melted chocolate in a flat-tipped icing bag and pipe onto the cooled vol-au-vent

Decorate with milk chocolate shavings and serve immediately.