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Pastry
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
8
ratings
0 comments
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...
...
Flour Dough
For:
Used to seal the lid on a terrine pot or casserole to preserve all the flavours during cooking
Time:
15 minutes
Reviews:
4 ratings
Making a glaze
For:
To glaze doughs or to bond them together before cooking.
Time:
5 minutes
Reviews:
3 ratings
Making puff pastry crescents
For:
Used to garnish certain dishes and to decorate the top of the pâtés en croûte.
Time:
40 minutes
Reviews:
1 rating
Notching
For:
Technique for joining two rolled-out puff pastries for a very precise purpose...
Time:
5 minutes
Reviews:
1 rating
Re-using puff pastry scraps
For:
Small tip allowing you to reuse the scraps of puff pastry while keeping a nice
Time:
15 minutes
Reviews:
6 ratings