Vol Au Vents Recipe by Sugar & Everything Nice
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Recipe Source
We were inspired to share this great recipe from Sugar & Everything Nice! If you haven not checked out their website, we suggest that you do!
Ingredients
Vols-au VentEquipment Required:
- food processor
-rolling pin
-pastry brush
-metal bench scraper (optional, but recommended)
-plastic wrap
-baking sheet
-parchment paper
-silicone baking mat (optional, but recommended)
-set of round cutters (optional, but recommended)
-sharp chef�s knife
-fork
-oven
-cooling rack
Prep Times:
-about 4-5 hours to prepare the puff pastry dough (much of this time is inactive, while you wait for the dough to chill between turns�it can be stretched out over an even longer period of time if that better suits your schedule)
-about 1.5 hours to shape, chill and bake the vols-au-vent after your puff pastry dough is complete
Forming and Baking the Vols-au-Vent
Yield: 1/3 of the puff pastry recipe below will yield about 8-10 1.5� vols-au-vent or 4 4� vols-au-vent
In addition to the equipment listed above, you will need:
-well-chilled puff pastry dough (recipe below)
-egg wash (1 egg or yolk beaten with a small amount of water)
-your filling of choice
Michel Richard�s Puff Pastry Dough
From: Baking with Julia by Dorie Greenspan
Yield: 2-1/2 pounds dough
Note: This recipe makes more than you will need for the quantity of vols-au-vent stated above. Extra dough freezes well, you can halve it successfully if you�d rather not have much leftover.
Ingredients:
2-1/2 cups (12.2 oz/ 354 g) unbleached all-purpose flour
1-1/4 cups (5.0 oz/ 142 g) cake flour
1 tbsp. salt (you can cut this by half for a less salty dough or for sweet preparations)
1-1/4 cups (10 fl oz/ 300 ml) ice water
1 pound (16 oz/ 454 g) very cold unsalted butter
Extra flour for dusting work surface