Step 1

Preheat the oven to 200C/400F and line a baking tray with parchment paper/baking paper.

Step 2

Use the larger cookie cutter to cut out bases for the mini vol au vents from the puff pastry sheet. Place half of them onto the baking tray and prick them all over with a fork.

Step 3

Use the smaller cookie cutter to remove an inner circle from the other bases to create a ring of puff pastry.

Step 4

Stack each ring of puff pastry on top of one of the bases on the tray.

Step 5

Brush a beaten egg wash over each vol au vent with a pastry brush.

Step 6

Bake the vol au vent cases for 10-15 minutes or until golden brown. Cool on a wire rack.

Step 7

Pipe or spoon a dollop of creme fraiche into each vol au vent case.

Step 8

Top each canape with a ¼ teaspoon of caviar and place on a serving platter.

Step 9

Use scissors to snip fresh chives over the top of the canapes and serve.