PUFF PASTRY & VOL-AU-VENT (CULINARY QUICKIES EP 23)
Puff Pastry, made from a laminated dough—think croissant minus the yeast—is leavened by steam trapped between its flaky layers. In a process called lamination, alternating layers of flour and water (détrempe) and a butter “block” (beurrage) are folded over each other, turned, and rolled to create many sheets. Puff pastry, including vol-au-vent—quite literally, windblown—pastry cases, can be either sweet or savory. This recipe, demonstrated here by Chef Tracey Mitchell, departs from classic French technique in that the butter block wraps the dough rather than vice versa, an approach that more clearly indicates when the dough does or does not require additional chilling.
Prep time: 1O-15 min
Lamination: 3.5 hours
Baking time: 30 min & 20 min
Yield: 8 large (4 cm diameter)
TOOLS & EQUIPMENT
Box grater
2 Quarter-sheet pans
Stand mixer w/paddle/whisk & dough hook
Rolling pin
Fluted/round biscuit/pastry cutters
Parchment paper
Sheet pan
Pastry brush
INGREDIENTS
Dough:
4 cups AP Flour
1 cup water
9 tbsp Unsalted Butter*, cubed/grated
1 tbsp Sugar
2 tsp Salt
1 tbsp White Vinegar/Lemon Juice*
Butter Block:
3 cups/1 1/2 lbs Unsalted Butter, cubed/grated
1 cup AP Flour
Vols-au-Vent:
1 Egg
Pinch of Salt
*Note on Unsalted Butter and Vinegar
1. Salt adds flavor, fortifies, and elasticizes dough to hold steam/gases released during baking creating puff. Excess salt makes gluten too strong, toughening the pastry. Salted butter has 1/4 tsp of salt per 1/2 cup of butter. Use unsalted butter!
2. Vinegar/Lemon Juice speeds gluten formation, tenderizes, and elasticizes dough.
DIRECTIONS
1. Place flour, salt, sugar in stand mixer fitted paddle/whisk and mix to distribute dry ingredients. Add cubed/grated butter to cut in until flour mixture has formed pebble-sized clumps. Fit mixer with dough hook, add vinegar and water, and mix on low until ingredients come roughly together. Level up speed by 1 and mix until dough rises on dough hook into a tacky ball and sides of bowl are relatively clean of flour.
2. Line a quarter-sheet with plastic wrap and press dough in the pan evenly, cover with wrap and chill in refrigerator at least 20 min.
3. Reattach bowl and paddle to mixer. Beat butter and flour amounts listed for butter block until pliable and smooth.
4. Line another quarter-sheet with plastic wrap and press butter evenly into pan. Cover with plastic wrap. Place in refrigerator and allow butter to reach same chill and pliability as the dough, c. 20 min.
5. Remove butter block from refrigerator to a table/counter. Work quickly. With butter block/beurrage still in plastic, pound it several times with rolling pin to make it malleable. Then roll it out between two layers of plastic to 9x16 in. Remove, but keep top piece of plastic wrap.
6. First turn: Remove dough/détrempe from refrigerator and center it on butter block. Fold short sides of butter block over dough making a neat trifold envelope of butter wrapped dough 6x9 in. Wrap envelope in plastic and place on quarter sheet to chill in refrigerator for 40 min.
7. Turns 2 & 3: Remove dough to counter and roll out lengthwise from 9 to 20 inches and 6 to10 inches. Remove plastic from top, again working quickly, make a tri-fold envelope, each short end over the middle, re-cover with plastic, turn dough a quarter turn and roll again to a 10x20 inch rectangle. Fold into a tri-fold envelope. Cover again with plastic and return in pan to refrigerator to chill for 90 min.
8. Turns 4 & 5: Repeat the previous step 7.
9. Turn 6: Roll dough lengthwise from 9 to 20 inches and from 6 to10 inches. Remove plastic from the dough, again working quickly, make a tri-fold envelope, each short end over the middle, re-cover with plastic, turn dough a quarter turn and roll again to a 10x20 inch rectangle. Wrap well, and bag. Keep refrigerated for 3 to 4 days or freeze for up to 2 months. To use, defrost slowly in the refrigerator for a day.
10. To make Vols-au-Vent: Preheat oven to 400° F. Roll puff pastry to about a 1/4 inch thickness. With a fluted/round biscuit or pastry cutter cut out bases for pastry cases and as many more for the sides. With a slightly smaller cutter, center a cut in each of the pieces for sides of the cases. Do not twist the cutter as this will cause the laminated layers to stick together and not rise evenly. Place parchment paper on a sheet cake pan and arrange and assemble your vols-au-vent on top.
11. Beat egg with pinch of salt, brush the top of bases. Place sides with centers still attached on egg-washed bases. (Egg-wash can stick the layers together, so avoid brushing beyond edge. A cooling rack set on cups over baking cases at the expected rise of vols-au-vent will prevent them from baking onto their sides.
12. Bake 4 cm wide vols-au-vent for 16-20 min. At 10 minutes, keep watch. They are done when golden brown. Once cooled, store in airtight container to fill as needed.*
ENJOY!
*Now see our Oyster Patties episode for a delicious filling.
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Cheesy Rolls - Cool Beans Kitchen
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How To: Empanadas
Empanadas are the best easy to carry around a good meal or snack on the go.
Puff Pastry fulled with your favor Meats, Mixture, or even sweet fillings.
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Quick and Easy Chicken Fettuccine Alfredo Recipe - Perfect for a Dinner Party!
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Quick and Easy Chicken Fettuccine Alfredo Recipe - Perfect for a Dinner Party!
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Fettuccine Alfredo (Italian pronunciation: [fettut'tʃiːne alˈfreːdo])[1] or fettuccine al burro[2] is an Italian pasta dish of fresh fettuccine tossed with butter and Parmesan cheese (Italian: pasta al burro e parmigiano).[3][4][5] As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating the pasta.[3] The dish is named after Alfredo di Lelio, who featured the dish at his restaurant in Rome in the early- to mid-20th century; the ceremony of preparing it tableside was an integral part of the dish.[3][6]
The dish became widespread and eventually spread to the United States, where it remains popular. The recipe has evolved, and its commercialized version—with heavy cream and other ingredients—is now ubiquitous. In the U.S., it is often served as a main course, sometimes garnished with chicken or other ingredients. In Italy, meanwhile, fettuccine al burro is generally considered home cooking, in contrast to fettuccine Alfredo, a very rich version of the dish.[6
Serving fettuccine with butter and cheese was first mentioned in a 15th-century recipe for maccaroni romaneschi ('Roman pasta') by Martino da Como, a northern Italian cook active in Rome; the recipe cooks the pasta in broth or water and adds butter, good cheese (the variety is not specified) and sweet spices.[7]
Modern fettuccine Alfredo was invented by Alfredo di Lelio in Rome. According to family accounts, in 1892 Alfredo di Lelio began to work in a restaurant that was located in piazza Rosa and run by his mother Angelina. Di Lelio invented fettuccine al triplo burro[3] (later named fettuccine all'Alfredo or fettuccine Alfredo) in 1907 or 1908 in an effort to entice his wife, Ines, to eat after giving birth to their first child Armando. Alfredo added extra butter or triplo burro” to the fettuccine when mixing it together for her.[8][9][10] Piazza Rosa disappeared in 1910 following the construction of the Galleria Colonna/Sordi and the restaurant was forced to close. Di Lelio later opened his own restaurant, Alfredo alla Scrofa then called Alfredo, in 1914 on the via della Scrofa in central Rome.
The fame of Alfredo's fettuccine spread, first in Rome and then to other countries. Di Lelio was made a Cavaliere dell'Ordine della Corona d'Italia.[11][12]
In 1943, during the war, di Lelio sold the restaurant to two of his waiters.[13] In 1950, with his son Armando, Alfredo di Lelio opened a new restaurant in piazza Augusto Imperatore, Alfredo all'Augusteo, now managed by his niece Ines Di Lelio, bringing along the famous gold cutlery[3] said to have been donated in 1927 by the American actors Mary Pickford and Douglas Fairbanks in gratitude for Alfredo's hospitality. The two restaurants competed vigorously, with escalating puffery: the king of fettuccine, the real king of fettuccine, the magician of fettuccine, the emperor of fettuccine, the real Alfredo, etc.[13]