Baking Classics: Vol-au-Vents

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The Technique

Vol-au-Vents

Buttermilk Puff Pastry may be used for a variety of sweet & savory nibbles. Be certain to look to the extensive tutorial for pointers & visuals that guide you through every step of the process. Once it has been prepared, Miniature Napoleons or Vol-au-Vents may take shape which may be filled a number of delicious ways from goat cheese & Rosemary-Pine Nut Olive Tapenade to Pecan Chicken Salad. Pipe Creme Patisserie into them & top with fresh berries for a sweet canapé option. They are guaranteed to offer beautiful style to bridal showers, weddings & Easter celebrations. learn how to make them in your own kitchen.

Vol-au-Vents With Puff Pastry By Rebecca Gordon Editor-In-Chief Publisher Buttermilk Lipstick Instructional Culinary Magazine. Spring Entertaining. Party Menus Baking Cooking Tutorials Modern Southern Socials Birmingham Alabama RebeccaGordon ButtermilkLipstick Game Day Entertaining Southern Entertaining Publisher Lifestyle Cooking Techniques TV Cooking Personality Pastry ChefGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickVol-au-Vents
makes 3 dozen

Buttermilk Puff Pastry is a versatile dough that may be used to showcase a variety canapé styles. Use 1/4 or 1/2 of the dough to prepare this technique & the remaining portion to highlight sweet or savory miniature Napoleons or Palmiers when entertaining.

2 1/2 cups all purpose flour
1 1/2 cups cake flour
2 tsp kosher salt
3/4 cup ice cold water
1/2 cup cold buttermilk
1 lb unsalted butter, frozen 
1 egg, lightly beaten

Whisk together the all purpose flour, the cake flour & the salt in a large bowl. Make a well in the center of the mixture & pour the water & the buttermilk into it. Use a rubber spatula to blend the mixture, swiping the bowl sides as necessary until combined. Form the dough into a disc. Cover with plastic wrap & chill 20 minutes. Meanwhile, run the frozen butter down the large holes of a box grater. Place it onto a piece of plastic wrap. Using the wrap, form it into a 5 1/2 x 7 1/2-inch rectangle. Chill the butter.

Remove the dough from the refrigerator & place it on a well floured surface. Roll the dough into a 10 x 15-inch rectangle. Remove the butter from the refrigerator & place it in the center third portion of the dough leaving a 1 1/2-inch border at the top & the bottom. Fold the dough into thirds, then make a 1/4 turn counterclockwise. The last fold should be closest to you. Repeat the process two additional times. The dough will have a total of 3 turns. Cover the dough surface with plastic. Chill 30 minutes.

Remove the dough from the refrigerator & place it on a well floured surface. Roll the dough into a 10 x 15-inch rectangle. Fold the dough into thirds, then make a 1/4 turn counterclockwise. The last fold should be closest to you. Repeat the process two additional times. The dough will have a total of 6 turns at this point. Wrap the dough with plastic. Chill 8 hours or overnight.

Roll 1/4 of the dough at a time on a lightly floured surface to a 1/8-inch thickness & into a 9 x 13-inch rectangle. Cut 18 {2-inch} circles from the dough. Place on 1-inch apart on parchment paper-lined half sheet pans & cover with plastic. Chill 30 minutes.

Preheat the oven to 425 degrees. Remove the pans from the refrigerator. Cut 9 {1 3/16-inch} circles from half of the rounds. Place the smaller circles on a parchment paper-lined half sheet pan spacing 1-inch apart & cover with plastic. Chill for another use. Whisk together the egg & a bit of cold water. Pour the mixture through a fine wire mesh sieve. Brush the egg over the surface only of all of the circles & the rings then place the rings over the uncut circles pressing gently. Repeat the procedure with the remaining dough, if desired. Bake 8 minutes or until golden brown & cooked throughout. Remove the pan from the oven. Cool 5 minutes. Use a paring knife to gently remove the center portion of the pastry leaving the base in tact. Fill the Vol-au-Vents, as desired, just before serving.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Vol-au-Vents

Puff pastry shells make an impressive party offering. Once the dough has been prepared, it’s simply a matter of cutting circles from it much like you would to bake a batch of Classic Sugar Cookies. The rings that top them are cut the same size & a smaller circle is used to punch out the center. But do not discard them as I have a lovely idea to share soon. A bit of egg wash holds the doughs together & acts as an edible glue.

Vol-au-Vents With Puff Pastry By Rebecca Gordon Editor-In-Chief Publisher Buttermilk Lipstick Instructional Culinary Magazine. Spring Entertaining. Party Menus Baking Cooking Tutorials Modern Southern Socials Birmingham Alabama RebeccaGordon ButtermilkLipstick Game Day Entertaining Southern Entertaining Publisher Lifestyle Cooking Techniques TV Cooking Personality Pastry Chefrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

Rebecca Gordons Buttermilk Lipstick Digital Culinary Instructional Magazine How To Make Vol-au-Vents By Rebecca Gordon Editor-In-Chief Publisher Buttermilk Lipstick Instructional Culinary Magazine Vol-au-Vents With Puff Pastry By Rebecca Gordon Editor-In-Chief Publisher Buttermilk Lipstick Instructional Culinary Magazine. Spring Entertaining. Party Menus Baking Cooking Tutorials Modern Southern Socials Birmingham Alabama RebeccaGordon ButtermilkLipstick Game Day Entertaining Southern Entertaining Publisher Lifestyle Cooking Techniques TV Cooking Personality Pastry ChefNo. 1

Roll 1/4 of the dough at a time on a lightly floured surface to a 1/8-inch thickness & into a 9 x 13-inch rectangle. Cut 18 {2-inch} circles from the dough. Place on 1-inch apart on parchment paper-lined half sheet pans & cover with plastic. Chill 30 minutes.

Vol-au-Vents With Puff Pastry By Rebecca Gordon Editor-In-Chief Publisher Buttermilk Lipstick Instructional Culinary Magazine. Spring Entertaining. Party Menus Baking Cooking Tutorials Modern Southern Socials Birmingham Alabama RebeccaGordon ButtermilkLipstick Game Day Entertaining Southern Entertaining Publisher Lifestyle Cooking Techniques TV Cooking Personality Pastry ChefNo. 2

 Preheat the oven to 425 degrees. Remove the pans from the refrigerator. Cut 9 {1 3/16-inch} circles from half of the rounds. Place the smaller circles on a parchment paper-lined half sheet pan spacing 1-inch apart & cover with plastic. Chill for another use. 

Vol-au-Vents With Puff Pastry By Rebecca Gordon Editor-In-Chief Publisher Buttermilk Lipstick Instructional Culinary Magazine. Spring Entertaining. Party Menus Baking Cooking Tutorials Modern Southern Socials Birmingham Alabama RebeccaGordon ButtermilkLipstick Game Day Entertaining Southern Entertaining Publisher Lifestyle Cooking Techniques TV Cooking Personality Pastry ChefNo. 3

 Whisk together the egg & a bit of cold water. Pour the mixture through a fine wire mesh sieve. Brush the egg over the surface only of all of the circles & the rings then place the rings over the uncut circles pressing gently. Repeat the procedure with the remaining dough, if desired. 

Vol-au-Vents With Puff Pastry By Rebecca Gordon Editor-In-Chief Publisher Buttermilk Lipstick Instructional Culinary Magazine. Spring Entertaining. Party Menus Baking Cooking Tutorials Modern Southern Socials Birmingham Alabama RebeccaGordon ButtermilkLipstick Game Day Entertaining Southern Entertaining Publisher Lifestyle Cooking Techniques TV Cooking Personality Pastry ChefNo. 4

 Bake 8 minutes or until golden brown & cooked throughout. Remove the pan from the oven. Cool 5 minutes.

Vol-au-Vents With Puff Pastry By Rebecca Gordon Editor-In-Chief Publisher Buttermilk Lipstick Instructional Culinary Magazine. Spring Entertaining. Party Menus Baking Cooking Tutorials Modern Southern Socials Birmingham Alabama RebeccaGordon ButtermilkLipstick Game Day Entertaining Southern Entertaining Publisher Lifestyle Cooking Techniques TV Cooking Personality Pastry ChefNo. 5

 Use a paring knife to gently remove the center portion of the pastry leaving the base in tact. Fill the Vol-au-Vents, as desired, just before serving. 

The Tune
“Blue Skies” Doris Day 

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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