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Vol-au-Vent
Recipe Summary
Yield: Makes 4
Ingredients
Ingredient Checklist
All-purpose flour, for work surface
1 pound Puff Pastry Dough
1 large egg yolk
1 tablespoon heavy cream
Gallery
Vol-au-Vent
Recipe Summary
Yield: Makes 4
Gallery
Vol-au-Vent
Vol-au-Vent
Vol-au-Vent
Recipe Summary
Yield: Makes 4
Recipe Summary
Yield: Makes 4
Yield: Makes 4
Makes 4
Ingredients
Ingredients
- All-purpose flour, for work surface
- 1 pound Puff Pastry Dough
- 1 large egg yolk
- 1 tablespoon heavy cream
Directions
Lightly flour a clean work surface. Using a rolling pin, gently roll out dough until it is about 1/4 inch thick. Using a 4-inch vol-au-vent cutter, cut out 4 rounds. If using a 3 1/2-inch cookie cutter, cut out 8 rounds; cut out centers from half the rounds with a 2 1/2-inch round cookie cutter to form rings.
In a small bowl, whisk together egg yolk and cream. Using a pastry brush, moisten top of each vol-au-vent with egg wash, being careful not to let any drip down over the cut edges. (Or moisten each ring and round with egg wash; lay one ring on top of each round, lining up outside edges.) Place vol-au-vents on an ungreased baking sheet. Cover with plastic wrap; place in refrigerator 1 hour.
Preheat oven to 425 degrees. Bake until vol-au-vents are puffed and golden on the outside, about 12 minutes. Reduce heat to 350 degrees; continue baking 10 to 12 minutes to let insides cook through.
Transfer vol-au-vents to a wire rack. While still warm, cut out center of tops with a paring knife; set aside. Remove and discard inside dough, and let shells cool completely. Spoon or pipe in desired filling. Replace tops, and serve.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Vol-au-Vent
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Reviews:
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Most Helpful
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All Reviews for Vol-au-Vent
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
