Vol Au Vent Pastry Shells
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Vol au vent pastry shells. Light flaky puff pastry cases filled with a warm usually savoury filling. The most commonly know is the bouchee a la. The classic french puff pastry shells vol au vent serve as the flaky cups for seafood newburg. Prick holes in the 2 intact circles using a fork.
Bring to a boil and turn off the heat. Using a serrated knife carefully remove the top circle of the pastry shells. 3 once that s done assemble the vol au vent. Although puff pastry is quite technical i.
Ubiquitous on the 70s cocktail circuit. Here s how to make them. Method for vol au vent cases. And slightly twist the.
Vol au vent means blown by the wind in french. I especially like these to serve chicken or shrimp salad and for filling with fresh fruit and whipped cream for a simple yet pretty dessert. Pull apart loaf with maple bacon. 3 remove from the oven and let the shells cool in the tray for a few minutes.
Put the stock and bay leaf in a saucepan. 2 roll the puff pastry to a thickness of 4 or 5mm. Lay two 10 x 13. 1 for this vol au vent cases recipe start rolling out the puff pastry.
Vols au vent are individual puff pastry shells that can be used to contain all sorts of foods for a fun presentation. Place the pastry shells in a moderate oven for about 15 20 minutes until golden brown. The vol au vent translated fly in the wind are light and airy puff pastry cases that are used in french cuisine to make what is called bouchees. Best vol au vents puff pastry recipe 1 place the puff pastry on a clean surface.
Oh so exotic at the time. Using an exoglass round pastry cutter ø 10cm i used a fluted cutter. Sweet savory breakfast puffzels. If you use store bought dough they re easy to shape.
2 then remove the middle circle. With a metal serving ring cup or glass cut out 14 large circles 3 inches. I remember being able to easily find these at a supermarket but now not so much. Melt the butter in a saute pan and fry the onions for 2 minutes.
Lemon cheesecake mini tartlets.
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