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Vol au Vent Cases
Roll the puff pastry to a thickness of 4 or 5mm. Using an Exoglass round pastry cutter Ø 10cm (I used a fluted cutter for this recipe), cut the pastry into discs...
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See the recipe
Serves :
6
Time:
1 hour
Difficulty:
Author: Chef Philippe
15
ratings
1 comment
Ingredients:
500g puff pastry, 1 egg yolk (glaze)
Method
For this Vol au Vent Cases recipe, start rolling out the puff pastry. Although puff pastry is quite technical, I invite you to follow my easy, step-by-step recipe for a home-made flaky pastry. You won't be disappointed! For best results, I recommend using extra dry butter.Roll the puff pastry to a thickness of 4 or 5mm. Using an Exoglass round pastry cutter Ø 10cm (I used a fluted cutter for this recipe), cut the pastry into discs...
...
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For:
To glaze doughs or to bond them together before cooking.
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Used to garnish certain dishes and to decorate the top of the pâtés en croûte.
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For:
Technique for joining two rolled-out puff pastries for a very precise purpose...
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Small tip allowing you to reuse the scraps of puff pastry while keeping a nice
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