Baking Classics
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 such as with goat cheese & Rosemary-Pine Nut Olive Tapenade. 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
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.
FROM 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 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.
The 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.
No. 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.
No. 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.
No. 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.
No. 4
Bake 8 minutes or until golden brown & cooked throughout. Remove the pan from the oven. Cool 5 minutes.
No. 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
social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon
Be sweet.
No comments yet.