What is a vol-au-vent?

Vol-au-vent , which means that "flying in the wind" in French, French leaf pastry is made by baking bread rings as a way of getting up a hollow cylinder. In most cases, vol-au-vent is served full of ingredients that range from salty to sweet but generally contain cream or sitting in a cream sauce. Depending on how the pastry is made, it may have a small bread disk as a bottom and create a closed area for food; It can also have a small piece of pastry at the top like the lid, so the inner content is not visible when served. Although the most traditional shape is a cylinder, it is also possible to create a square volume-a-vent and almost any other shape. The size of the pastry can range from the size of the bites to the cup or the bowl. The pastry dough is a basic flour dough that has a layer of butter like a leaf of a dough. Once the butter is packed in a sheet of dough, the leaf is folded and repeatedly converted while it remains chilled so that every fold allows distribution morebutter layers through the thickness of the dough. When we start making pastries, it is essential that the dough remains chilled until it is located in the oven.

The first step in creating a vol-au-vent is to introduce a chilled dough into a flat sheet. With a knife or round bread, the dough is then cut off circles. It is important as simple as possible as possible, because twisting or otherwise moving the cutter could cause many layers of dough to grip and prevent it from climbing. If the bottom is required on the shell, two circles should be cut for each shell.

To form pastries, the interior of the circles are cut. The inner circle of the dough can be baked with rings and create lids for shells. Vol-au-vent is assembled first by placing a solid circle of dough on a baking tray and coating while washing the egg. Furthermore, a hollow ring of the dough is placed on the base. If the lids are performed, they are baked separately.

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leaf is placed in the oven and bakes slowly while it is constantly monitored to ensure that all rings rise evenly and do not burn. After baking, the shells can be filled and served immediately. Some spicy fillings include spinach and bacon in cream sauce, salmon or crab in cream sauce or onion and roast vegetables in sour cream. Sweet fillings may include whipped cream and fruit, chocolate ganache or vanilla and liqueur cream.