Vol Au Vent Pastry Shells

Frozen sheets pastry dough.

Vol au vent pastry shells. Where have these gone. Here s how to make them. The most commonly know is the bouchee a la. Melt the butter in a saute pan and fry the onions for 2 minutes.

Red raspberry white chocolate cream hand pies. Vol au vent means blown by the wind in french. 3 remove from the oven and let the shells cool in the tray for a few minutes. The vol au vent translated fly in the wind are light and airy puff pastry cases that are used in french cuisine to make what is called bouchees.

1 for this vol au vent cases recipe start rolling out the puff pastry. Sweet savory breakfast puffzels. Best vol au vents puff pastry recipe 1 place the puff pastry on a clean surface. With a metal serving ring cup or glass cut out 14 large circles 3 inches.

Ubiquitous on the 70s cocktail circuit. Using a serrated knife carefully remove the top circle of the pastry shells. Lay two 10 x 13. Vols au vent are individual puff pastry shells that can be used to contain all sorts of foods for a fun presentation.

I remember being able to easily find these at a supermarket but now not so much. 2 then remove the middle circle. The classic french puff pastry shells vol au vent serve as the flaky cups for seafood newburg. And slightly twist the.

Prick holes in the 2 intact circles using a fork. Although puff pastry is quite technical i. 3 once that s done assemble the vol au vent. Pull apart loaf with maple bacon.

Place the pastry shells in a moderate oven for about 15 20 minutes until golden brown. Bring to a boil and turn off the heat. If you use store bought dough they re easy to shape. Remove as much of the pastry from inside so you have space for your filling.

2 roll the puff pastry to a thickness of 4 or 5mm. Method for vol au vent cases. Using an exoglass round pastry cutter ø 10cm i used a fluted cutter. Put the stock and bay leaf in a saucepan.

Oh so exotic at the time.