Valovans snack
6 servings
120 minutes
Vol-au-vents are an exquisite appetizer of French cuisine, consisting of delicate puff pastry baskets filled with various fillings. Their origin is linked to classic French puff pastry that requires patience and skill. The crispy structure of the pastry forms airy layers that rise during baking, creating an elegant shape. Vol-au-vents taste light with a rich creamy note, and the choice of filling defines their character – they can be filled with pâté, caviar, or mousse, turning them into a versatile treat. Their uniqueness lies in their ability to harmoniously combine with both meat and fish ingredients. Vol-au-vents are perfect for formal events where it is important to serve an exquisite yet easy-to-eat appetizer.
1
Dissolve citric acid and salt in water.
- Citric acid: 1 teaspoon
- Salt: 0.5 teaspoon
2
Add egg, flour, and knead the dough until a homogeneous mass is obtained, roll it into a ball, and let it rest for 20-30 minutes to swell. Cut the margarine into small pieces, sprinkle with flour, and mix.
- Chicken egg: 1 piece
- Wheat flour: 1 glass
3
Now let's knead the dough. Roll it out into a square shape, place margarine in the center, and fold it like an envelope. Sprinkle flour on the table and roll the dough into a rectangle. Fold the edges to the center and bend the dough in half. Place the dough in the refrigerator for half an hour. Roll it out and fold again. And again — into the refrigerator. Repeat this process one more time. To prevent the dough from drying out while cooling, you can wrap it in a damp cloth.
- Butter: 200 g
- Wheat flour: 1 glass
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 water-moistened sheet 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.
- Chicken egg: 1 piece
5
Do not let the egg touch the edges, as this will prevent the vol-au-vents from rising and they will be crooked. Before baking, pierce the bottom of each vol-au-vent in 4 places with a fork. Bake for 20–25 minutes at a temperature of 200–210 degrees. When the dough has a nice golden-beige color, it can be taken out.
- Chicken egg: 1 piece
6
Now let's use our imagination and fill our vol-au-vents. The filling should be soft - pâtés, mousses, caviar, etc.