Vol-au-vents and Basic Puff Pastry at home

65 mins
Serves 1
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Directions

  1. 1Mix flour, salt, butter, sugar, and water to form a sticky dough, mixing for about 1.5 to 2 minutes without developing gluten.
  2. 2Mix flour, salt, butter, sugar, and water to form a sticky dough, mixing for about 1.5 to 2 minutes without developing gluten.
  3. 3Mix flour, salt, butter, sugar, and water to form a sticky dough, mixing for about 1.5 to 2 minutes without developing gluten.
  4. 4Apply flour on top of the dough and spread it into a rectangle.
  5. 5Apply flour on top of the dough and spread it into a rectangle.
  6. 6Apply flour on top of the dough and spread it into a rectangle.
  7. 7Flatten the butter in a plastic bag until flexible and place it in the center of the dough.
  8. 8Flatten the butter in a plastic bag until flexible and place it in the center of the dough.
  9. 9Flatten the butter in a plastic bag until flexible and place it in the center of the dough.
  10. 10Cover the butter with the dough from the sides and ends to encapsulate the fat.
  11. 11Cover the butter with the dough from the sides and ends to encapsulate the fat.
  12. 12Cover the butter with the dough from the sides and ends to encapsulate the fat.
  13. 13Gently stretch the dough, applying plenty of flour.
  14. 14Gently stretch the dough, applying plenty of flour.
  15. 15Gently stretch the dough, applying plenty of flour.
  16. 16Perform the first simple fold (first half over) and remove excess flour.
  17. 17Perform the first simple fold (first half over) and remove excess flour.
  18. 18Perform the first simple fold (first half over) and remove excess flour.
  19. 19Turn the dough and perform a double fold (bringing both ends to the center, then folding in half) to complete two turns.
  20. 20Turn the dough and perform a double fold (bringing both ends to the center, then folding in half) to complete two turns.
  21. 21Turn the dough and perform a double fold (bringing both ends to the center, then folding in half) to complete two turns.
  22. 22Let the dough rest for 30 minutes.
  23. 23Let the dough rest for 30 minutes.
  24. 24Let the dough rest for 30 minutes.
  25. 25Stretch the dough again and perform a simple fold.
  26. 26Stretch the dough again and perform a simple fold.
  27. 27Stretch the dough again and perform a simple fold.
  28. 28Perform the last double fold.
  29. 29Perform the last double fold.
  30. 30Perform the last double fold.
  31. 31Cover the puff pastry dough and let it rest for another 30 minutes.
  32. 32Cover the puff pastry dough and let it rest for another 30 minutes.
  33. 33Cover the puff pastry dough and let it rest for another 30 minutes.
  34. 34To make vol-au-vents, use a large round mold to make a separate cut in the dough.
  35. 35To make vol-au-vents, use a large round mold to make a separate cut in the dough.
  36. 36To make vol-au-vents, use a large round mold to make a separate cut in the dough.
  37. 37Use a smaller round mold to cut out the center of the larger cutouts.
  38. 38Use a smaller round mold to cut out the center of the larger cutouts.
  39. 39Use a smaller round mold to cut out the center of the larger cutouts.
  40. 40Paint the top of the solid dough bases with egg.
  41. 41Paint the top of the solid dough bases with egg.
  42. 42Paint the top of the solid dough bases with egg.
  43. 43Glue the cut-out rings on top of the egg-painted bases.
  44. 44Glue the cut-out rings on top of the egg-painted bases.
  45. 45Glue the cut-out rings on top of the egg-painted bases.
  46. 46Place the assembled vol-au-vents on a tray.
  47. 47Place the assembled vol-au-vents on a tray.
  48. 48Place the assembled vol-au-vents on a tray.
  49. 49Paint the tops of the vol-au-vents with egg to make them golden brown.
  50. 50Paint the tops of the vol-au-vents with egg to make them golden brown.
  51. 51Paint the tops of the vol-au-vents with egg to make them golden brown.
  52. 52Bake in the oven at 170 degrees Celsius for about 30-35 minutes until golden brown.
  53. 53Bake in the oven at 170 degrees Celsius for about 30-35 minutes until golden brown.
  54. 54Bake in the oven at 170 degrees Celsius for about 30-35 minutes until golden brown.
  55. 55Fill savory vol-au-vents with tuna and salads.
  56. 56Fill savory vol-au-vents with tuna and salads.
  57. 57Fill savory vol-au-vents with tuna and salads.
  58. 58Fill sweet vol-au-vents with pastry cream.
  59. 59Fill sweet vol-au-vents with pastry cream.
  60. 60Fill sweet vol-au-vents with pastry cream.
  61. 61Decorate sweet vol-au-vents with strawberries and micropulverized sugar and mint leaves.
  62. 62Decorate sweet vol-au-vents with strawberries and micropulverized sugar and mint leaves.
  63. 63Decorate sweet vol-au-vents with strawberries and micropulverized sugar and mint leaves.
  64. 64Decorate savory vol-au-vents with cherry tomatoes, mint leaves, and a drizzle of olive oil.
  65. 65Decorate savory vol-au-vents with cherry tomatoes, mint leaves, and a drizzle of olive oil.
  66. 66Decorate savory vol-au-vents with cherry tomatoes, mint leaves, and a drizzle of olive oil.

Ingredients

  • loose flour
  • loose flour
  • loose flour
  • salt
  • salt
  • salt
  • butter
  • butter
  • butter
  • sugar
  • sugar
  • sugar
  • water
  • water
  • water
  • egg
  • egg
  • egg
  • tuna
  • tuna
  • tuna
  • salads
  • salads
  • salads
  • pastry cream
  • pastry cream
  • pastry cream
  • strawberries
  • strawberries
  • strawberries
  • micropulverized sugar
  • micropulverized sugar
  • micropulverized sugar
  • mint leaves
  • mint leaves
  • mint leaves
  • cherry tomatoes
  • cherry tomatoes
  • cherry tomatoes
  • olive oil
  • olive oil
  • olive oil

Equipment

plasticround moldtrayoven

Tips

  • Use a very loose flour that does not develop gluten easily.
  • Do not overmix the dough to avoid developing gluten; simply mix until combined.
  • When flattening butter, make it flexible to work with.
  • Apply plenty of flour when stretching the dough by hand.
  • Encapsulate the fat (butter) well within the dough.