Vol-au-vents and Basic Puff Pastry at home

1h 5m
Serves 1
tiktok.com

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. 2Apply flour on top of the dough and spread it into a rectangle.
  3. 3Flatten the butter in a plastic bag until flexible and place it in the center of the dough.
  4. 4Cover the butter with the dough from the sides and ends to encapsulate the fat.
  5. 5Gently stretch the dough, applying plenty of flour.
  6. 6Perform the first simple fold (first half over) and remove excess flour.
  7. 7Turn the dough and perform a double fold (bringing both ends to the center, then folding in half) to complete two turns.
  8. 8Let the dough rest for 30 minutes.
  9. 9Stretch the dough again and perform a simple fold.
  10. 10Perform the last double fold.
  11. 11Cover the puff pastry dough and let it rest for another 30 minutes.
  12. 12To make vol-au-vents, use a large round mold to make a separate cut in the dough.
  13. 13Use a smaller round mold to cut out the center of the larger cutouts.
  14. 14Paint the top of the solid dough bases with egg.
  15. 15Glue the cut-out rings on top of the egg-painted bases.
  16. 16Place the assembled vol-au-vents on a tray.
  17. 17Paint the tops of the vol-au-vents with egg to make them golden brown.
  18. 18Bake in the oven at 170 degrees Celsius for about 30-35 minutes until golden brown.
  19. 19Fill savory vol-au-vents with tuna and salads.
  20. 20Fill sweet vol-au-vents with pastry cream.
  21. 21Decorate sweet vol-au-vents with strawberries and micropulverized sugar and mint leaves.
  22. 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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