Savory Vol-au-Vents
Baking and Desserts | French cuisine
⏳ Time
2 hours
🥕 Ingredients
6
🍽️ Servings
6
Description
Savory Vol-au-Vents
Ingredients
- Wheat Flour - 1 cup
- Butter - 7.1 oz
- Salt - ½ teaspoon
- Chicken Egg - 1 piece
- Citric Acid - 1 teaspoon
- Water - 2 fl oz
Step by Step guide
Step 1
Dissolve citric acid and salt in water.
Step 2
Add the egg, flour, and knead the dough until smooth, roll it into a ball, and let it rest for 20–30 minutes to swell. Cut the butter into small pieces, sprinkle with flour, and mix.
Step 3
Now we will layer the dough. Roll it out into a square, place the butter in the center, and fold it like an envelope. Sprinkle the table with flour and roll the dough into a rectangle. Fold the edges towards the center and then fold the dough in half. Place the dough in the refrigerator for half an hour. Roll it out again and fold. Again, place it in the refrigerator. Repeat this process one more time. To prevent the dough from drying out while cooling, it can be wrapped in a damp cloth.
Step 4
When the dough is ready, roll it out to a thickness of 0.5 cm. Use a round cutter to cut out circles with a diameter of 4–6 cm. Place half of the circles on a baking sheet moistened with water and brush the edges with egg. For the other half, cut out the centers with a smaller cutter and place the resulting rings on the brushed circles so that the edges align. Brush the surface with egg, avoiding the edges.
Step 5
Make sure no egg gets on the edges, as this will prevent the vol-au-vents from rising and will result in uneven shapes. Before baking, pierce the bottom of each vol-au-vent with a fork in 4 places. Bake for 20–25 minutes at a temperature of 200–410°F. When the dough turns a beautiful golden-brown color, it can be removed from the oven.
Step 6
Now let’s get creative and fill our vol-au-vents. The filling should be delicate — pâtés, mousses, caviar, etc.
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