Appetizer lesson today. In a buffet, the savory puff pastries are always very welcome and, together with the pizzas, they are among the first delicacies to be devoured by guests. Well, today I would like to teach you how to prepare vol-au-vents with your hands, small puff pastry boxes that can be stuffed with sauces, vegetables, fish and so on and so forth.
Video of the Recipe
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Identity Card of the Recipe
- 473 KCal Calories per serving
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Ingrediants
Ingredients for 12 Vol-Au-Vent
- 300 g of puff pastry
- 60 g (1 medium) of eggs
- 1 tablespoon (15-20 g) of poppy seeds
- 1 tablespoon (15-20 g) of sesame seeds
Materials Needed
- Round cutters or other shapes (star, flower, heart etc.)
- Brush
- Bowls
- Baking plate
- Baking paper
- Fork
Preparation
- Roll out the puff pastry and cut out 12 discs with the help of a round pastry cutter or a cookie cutter in the shape of a star, heart or flower: however, a 8 cm diameter pastry cutter is recommended.
Did you know that
You can buy ready-made puff pastry (available in a block, frozen, or fresh, ready to model) or make it at home: find out the recipe by clicking on THIS VIDEO.- Place the disks obtained in a plate lined with baking paper. Prick the surface of the discs to prevent them from swelling excessively during cooking.
- In a small bowl, shell the egg and beat it for a few moments with the help of a fork. Brush the surface of all the discs with the egg.
- Prepare another 24 discs (of the same size). With the help of a smaller cookie cutter (a diameter of 4 cm is recommended), hollow out each individual disc in a crown until you get 24 rings of dough.
- Place the first 12 rings of puff pastry on top of the 12 base discs, handling the dough carefully to make the edges perfectly coincide. Brush again with the egg and apply the remaining 12 rings on top of the previous ones.
Remember that
the more puff pastry rings you stack on top of the base discs, the higher and puffier the vol-au-vents will be.- Finally, brush all edges. To embellish the surface, distribute some sesame and poppy seeds: the egg acts as a glue and facilitates the adhesion of the seeds to the puff pastry.
- Bake the Vol-au-Vent at 200 ° C for about 15 minutes, or until the surface appears golden and shiny.
- Leave to cool completely and fill to taste.
Alice's comment - PersonalCooker
Very often, for convenience, we usually buy ready-made vol-au-vents. Undoubtedly delicious, but try to make them entirely with your hands, even better if you use homemade puff pastry: you will feel what a difference !!Nutritional values and Health Comment on the recipe
Vol-Au-Vent are dry pastry appetizers. They have an extremely significant energy and fat intake (most of which saturated, associated with a high concentration of cholesterol) and this makes them unsuitable for the diet of the obese and hypercholesterolemic. Carbohydrates are also very high, while proteins are of little importance. Fiber is not abundant. The average portion of Vol-Au-Vent is modest and largely depends on the filling used.
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