2½ teaspoons gelatine powder
1 tablespoon glucose syrup
2 egg yolks, size 6
220ml full-fat cream
75ml milk
1 tablespoon dried hibiscus leaves (I use Tio Pablo brand)
160g white chocolate chips
300g cherries, stoned
270g caster sugar
4 puff pastry sheets, 24cm x 24cm

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1.Put gelatine into a small bowl, cover with 2 tablespoons cold water and leave to bloom for 5 minutes.
2.Put glucose, egg yolks, 175ml cream, milk and hibiscus leaves into a large heatproof bowl.
3.Put the white chocolate into a separate heatproof bowl.
4.Put the cream mixture over a double boiler and stir continuously until it reaches 83°C.
5.Add the bloomed gelatine and stir to dissolve.
6.Strain the hot cream over the white chocolate and stir until the chocolate is fully dissolved, making a cremeux.
7.Discard hibiscus leaves. Pour the cremeux into a clean container and cover with plastic wrap.
8.Place in the fridge for 2 hours to set.
9.Put the cherries into a medium pot with the sugar and 2 tablespoons water.
10.Place over a medium heat and allow juices to issue, then simmer for 15 minutes.
11.Remove from heat when the cherries begin to collapse. Cool.
12.Heat the oven to 180°C.
13.Cut each puff pastry square into four equal squares.
14.Lay the squares to look like diamonds and fold them in half to form triangles with the point facing away from you.
15.Using a butter knife, cut from the long edge facing you to the point (about 1cm from the diagonal edge), leaving a 1cm gap at the top.
16.Now repeat on the other side, creating a smaller triangle, but do not cut all the way through the pastry at the top.
17.Unfold the pastry back into squares and fold the left-hand side over to the inner right point and fold the right-hand side over the inner left, to form a twist at the top and bottom. Repeat for all pastry squares.
18.Place pastries onto a lined baking tray and bake for 18 minutes until puffed up.
19.Remove from the oven and brush with remaining the cream to glaze.
20.Return to the oven with the door ajar and turn off the heat. Leave until cool to touch.
21.Remove chocolate cremeux and beat with a fork until smooth.
22.Using a small knife, remove centres from vol-au-vents.
23.To assemble, pipe cremeux into the vol- au-vents and top with cherry compote.

Food styling, recipes & photography David Neville