| Ingredients: |
- 1/2 Cup puff pastry dough
- 8 x 4 inches Square sheets
- 1 Egg yolk
- 1 tbsp Water
- 2 Round pastry cutters (3-7/8 inches & 2-1/4 inches)
- Parchment paper
- Flour for dusting
|
|
|
|
| How to make Vol-au-vent: |
| • | Preheat oven to 425ΊF. Roll the puff pastry dough to 1/4 inch thick. |
| • | Divide the dough into 8 squares of 4 inches sides. |
| • | Place the squares on tray with parchment paper and refrigerate for 30mintues |
| • | Mixed together egg yolk and1 tbsp water, to make the egg wash. |
| • | To build Vol au Vent, using a pastry cutters, cut two circles of 3-7/8 inches in diameter in two pastry square. . |
| • | Brush one with egg wash; cut into the centre of the second one a circle of 2-1/4 inch, to obtain a ring. |
| • | Place the ring on the top of the first circle, edge to edge. |
| • | Place on tray with parchment paper underneath, refrigerate. |
| • | Repeat the operation for the following Vol-au-vent. |
| • | When ready, brush slightly with egg wash and bake for 25 to 30 minutes. |
| • | Let cool and remove lid and scoop out the inside to form a pastry case. |
| • | Vol-au-vent is ready.
indobase.com |
|
';
(function() {
var dsq = document.createElement('script'); dsq.type = 'text/javascript'; dsq.async = true;
dsq.src = '//' + disqus_shortname + '.disqus.com/embed.js';
(document.getElementsByTagName('head')[0] || document.getElementsByTagName('body')[0]).appendChild(dsq);
})();
No comments:
Post a Comment