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1
Make the compote first so that it can cool while you make the rest: Saute the onion in the oil over very low heat, and add the rosemary. When the onion is soft, add the wine, vinegar, and ginger syrup and season with salt and pepper. Simmer over low heat for another 15 minutes, until the ingredients are integrated. Set aside until ready to use.
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2
Bring the broth to a boil. Add the celeriac and simmer until tender. Drain, reserving the broth. Set aside.
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3
Quickly saute the mushrooms in half the butter over high heat. Season with salt and pepper. Set aside.
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4
Melt the remaining butter in a large pan over medium heat. Add the onion and saute until it begins to brown. Add the garlic and rosemary and saute for 2 minutes. Stir in the flour. Stir in the broth, cooking and stirring until the sauce is just thicker than yogurt. Stir in the creme fraiche and sherry. Cook the sauce until it's thick. Stir in the celeriac and mushrooms.
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5
Preheat the oven to 350u00b0F (180u00b0C).
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6
Combine the flour and salt in a bowl and cut in the butter until the mixture resembles a coarse meal. Add a few drops of ice water to make a nice, smooth dough. Wrap it in plastic wrap and let it rest in the fridge for 30 minutes.
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7
Grease 6 small pie plates or 1 large pie plate. Roll out the dough on a well-floured surface to 1/4 inch (6 mm) thick. Line the pans with the dough and trim off the excess dough around the edges. Cut out some decorations from the remaining dough. I like to make stars. Keep the decorations under plastic wrap until ready to use.
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8
Fill the dough with the mushroom filling. Place the stars on the vol-au-vents and brush all with beaten egg. Bake the vol-au-vents about 25 minutes, until they're golden brown. Serve with the compote and a green salad.
