Hey guys! It’s been a while since I last shared a recipe with you guys, today we are going to dive into the pastry world and the chosen recipe for today is : Vol-au-vent.
For those who don’t know vol-au-vent is a delicacy of French origin, made with puff pastry in the shape of little baskets or boxes, and can make a great starter , if you looking for something different, simple and fancy for one of your parties or just binge eat at home , Vol-au-vent is the one. Vol-au-vent is the little baskets and with filling inside is called bouchée à la reine.
One thing I like about this recipe is, you can fill the little baskets with anything but today I chose a cheesier filling, hope you like it.
This serves 12 Vol-au-vent
- 6 packages of puff pastry (230g eah)
- 1 beaten egg
How to prepare
cut six discs of puff pastry with a cutter about 8.5 inches in diameter. Set aside them in a shape lined with parchment paper. If you do not have a cutter you can also use a glass or a pot.
Then cut 24 more discs of the same size. In each of them, drill a hole in the middle, using a smaller cutter, about 5cm in diameter.
Pierce the centre of the entire discs with a fork and brush with beaten egg. Arrange the first ring of puff pastry over the entire disc, aligning the edges well. Brush more beaten egg and place another ring of puff pastry. Repeat this process until you get 5 layers (the base and 4 more rings).
With what’s left of the puff pastry you can make smaller baskets and puff pastry biscuits. Do not knead the dough and open again to reuse, as it will lose the layers and will not grow in the oven.
Fill the baskets with whatever you prefer, it can be sweet or salty, because the puff pastry is very neutral. The ideal is to use a creamy and moist filling, to compensate for the puff pastry that is dry and crispy to make the circles.
- 500g sliced French garlic
- 2 tsp olive oil
- 1 tbsp of chopped sausage
- 2 slices of chopped bacon
- 250g of cheese cream
- salt and pepper to taste
How to prepare
sauté the bacon in olive oil. Add the slices of French garlic, cover the pan and cook for 10 minutes or until the garlic is soft. Remove from heat, add the remaining ingredients and mix. fill the vol-au-vents and bake to heat for 10 minutes at a moderate temperature.