Professional Baker Teaches You How To Make VOL AU VENTS!
A vol-au-vent is really like a tall tart shell made of puff pastry. Click 'SHOW MORE' for recipe ingredients and baking guide.
Recipe Ingredients:
- 4 tbsp ground almonds
- 2 tbsp sugar
- 1 large egg
- 1/4 tsp almond extract
- 250g puff pastry dough
- 2 large fresh apricots
- Demerara sugar for sprinkling
Baking method:
Preheat the oven to 190°C and line a baking tray with parchment paper.
Stir the ground almonds and sugar together. In a small dish, whisk the egg to blend it, then measuring out 2 tbsp into the almond mixture and stir to combine. Stir in the almond extract. Add 1 tbsp of water to the remainder of the whisked egg and use this as an eggwash to brush the tarts.
On a lightly floured surface, roll out the puff pastry dough into a 12-inch square, about ¼ inch thick. Using a 3 ½-inch round cookie cutter, cut 8 circles from the dough and place 4 of them on the baking tray and brush with the eggwash. Use a 2 ½-inch cutter to cut a hole in the remaining 4 circles and place them on the circles on the tray. Dock the centre of the pastry with a fork.
Divide the almond paste between the 4 tarts, spooning it into the centre of each. Split the apricots in half and remove the pits (no need to peel) and place a half, flat side down into each tart. Brush the tops of the apricots and pastry with the eggwash and sprinkle with demerara sugar. Bake the tarts for 25 to 30 minutes, until the pastry is a rich golden brown. Cool the tarts to room temperature before serving.
The tarts can be baked up to a day in advance and chilled, but should be served at room temperature.
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Salmon vol au vent ???? #recipe #easyrecipes #cooking #shorts
Party vol-au-vents easy recipe how to Demo at home Season special
Learn how to make Party vol-au-vents this #oldschool baking #recipe is so easy with ready to go pastry, delicious and this recipe is so easy! #homemade
Ingredients
How to make Puff Pastry video recipe Link :
500g pack puff pastry or ready rolled
plain flour, for dusting
1 egg yolk mixed with 1 tbsp milk, to glaze
fillings of your choice, to serve (see 'goes well with')
Method
Heat oven to 200c. Line a large baking tray with baking parchment. Roll out the pastry on a lightly floured surface and cut into round 9 cm for base, trimming any edges. dock with a fork and for the top cut into round 9 cm and smaller 6 cm round cutter for inside each one, place the top on the the base, remember to rest the vol-au-vents for 20 mins before baking
Put the squares on the tray, lightly brush with egg glaze and bake for 15 mins until puffed up and golden brown. Transfer to a wire rack to cool. When cool, carefully remove and discard the central piece of pastry from each one. To serve, fill with the fillings (see 'goes well with'). The vol-au-vent cases can be kept in an airtight container for up to a day before filling and serving.
Now you can have a cup of tea well done bakers
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For more Recipes under my photos on My Bakery facebook
Sourdough and yeast breads recipes
Home baker recipes
Home baker flapjack recipes
Home baker pies, pasty etc
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Vol Au Vents | Vol Au Vent Recipe | Vol Au Vent Filling Recipe | Vol Au Vent Fillings | Easy Recipe
Vol Au Vents are great for a meal or a snack. This Vol Au Vent Recipe I show you is also perfect for party food. If you are having some friends over these vol au vent fillings will be very well liked. It is an easy recipe and they are very flavoursome.
#volauvent #volauventrecipe #volauventfillings
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Clodagh's Vol Au Vent Masterclass | This Morning
The vol au vent is back. Last week saw sales of the 1970s party favourite soar - and supermarket websites were running out of them. But who needs a supermarket vol au vent when you can make your own. Clodagh McKenna joins us with a masterclass to make your own and have your guests fighting for more this Christmas.
Broadcast on 13/12/21
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Mushroom vol -au- vents 1 minute recipe | Easy mushroom recipe
Our Mushroom Vol au Vent recipe combines the earthy richness of mushrooms with the delicate flakiness of puff pastry. The sliced mushrooms are sautéed to perfection with onions, garlic, and a touch of spice, creating a savory filling that's enhanced by the addition of melted cheese. This filling is then nestled within the golden, crispy puff pastry cases, resulting in a tantalizing combination of textures and flavors.
How to make [Recipe Name]
Slicing and Sautéing the Mushrooms: Thinly slice the mushrooms and chop the onions and garlic. Sauté the minced garlic in a pan with oil and butter until fragrant, then add the sliced mushrooms. Season with salt, pepper, and chili flakes, cooking until the mushrooms are reduced and tender. Fold in grated cheese to create a luscious filling.
Preparing the Puff Pastry Cases: Cut out four 4-inch circles from a sheet of room-temperature puff pastry using a cookie cutter. Use a 3-inch cookie cutter to remove the centers from two of the circles. Place the larger circles on a baking sheet and brush them with a milk wash. Position the pastry rings on top of the larger circles and place the smaller circles alongside them, also coated with milk wash.
Baking to Perfection: Preheat the oven to 200 degrees Celsius (or 400 degrees Fahrenheit) and bake the assembled puff pastry cases for 25-30 minutes or until they turn golden brown and acquire a crispy texture.
Filling and Serving: Once out of the oven, press the centers of the larger circles to create cavities. Fill these hollowed-out centers with the cooked mushroom filling, allowing the flavors to meld together. Serve the Mushroom Vol au Vent while still hot, accompanied by the smaller puff pastry pieces as an extra indulgence.
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