Vol-au-vents and Basic Puff Pastry at home
Directions
- 1Mix flour, salt, butter, sugar, and water to form a sticky dough, mixing for about 1.5 to 2 minutes without developing gluten.
- 2Apply flour on top of the dough and spread it into a rectangle.
- 3Flatten the butter in a plastic bag until flexible and place it in the center of the dough.
- 4Cover the butter with the dough from the sides and ends to encapsulate the fat.
- 5Gently stretch the dough, applying plenty of flour.
- 6Perform the first simple fold (first half over) and remove excess flour.
- 7Turn the dough and perform a double fold (bringing both ends to the center, then folding in half) to complete two turns.
- 8Let the dough rest for 30 minutes.
- 9Stretch the dough again and perform a simple fold.
- 10Perform the last double fold.
- 11Cover the puff pastry dough and let it rest for another 30 minutes.
- 12To make vol-au-vents, use a large round mold to make a separate cut in the dough.
- 13Use a smaller round mold to cut out the center of the larger cutouts.
- 14Paint the top of the solid dough bases with egg.
- 15Glue the cut-out rings on top of the egg-painted bases.
- 16Place the assembled vol-au-vents on a tray.
- 17Paint the tops of the vol-au-vents with egg to make them golden brown.
- 18Bake in the oven at 170 degrees Celsius for about 30-35 minutes until golden brown.
- 19Fill savory vol-au-vents with tuna and salads.
- 20Fill sweet vol-au-vents with pastry cream.
- 21Decorate sweet vol-au-vents with strawberries and micropulverized sugar and mint leaves.
- 22Decorate savory vol-au-vents with cherry tomatoes, mint leaves, and a drizzle of olive oil.
Ingredients
- loose flour
- salt
- butter
- sugar
- water
- egg
- tuna
- salads
- pastry cream
- strawberries
- micropulverized sugar
- mint leaves
- cherry tomatoes
- 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.
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