Vol-au-vent cases

Step by step recipe:

  1. 5 min.Vol-au-vent cases : Photo of step #1
    Preheat the oven to 430°F (220°C).

    Roll out the pastry on the worktop to about 1 cm (0.4 inch) thick.

    This is easier if you use two guides of the right height; here I am using steel rules.
  2. 2 min.Vol-au-vent cases : Photo of step #2
    Using a 7cm (3 inch) diameter cutter, "mark" the pastry. In other words, do not cut completely through it, but stop before reaching the worktop.

    This is the inner circle that will be taken out to form the hollow inside of the case in due course.
  3. 2 min.Vol-au-vent cases : Photo of step #3
    Next, using a 9 cm (3.5 inch) cutter - preferably fluted, as this is prettier - cut right through to the worktop.
  4. 10 min.Vol-au-vent cases : Photo of step #4
    Cut out circles like this with all the pastry.
  5. 2 min.Vol-au-vent cases : Photo of step #5
    Place the cases on a baking sheet and glaze the tops with beaten egg using a brush.
  6. 20 min.Vol-au-vent cases : Photo of step #6
    Bake in the oven until the pastry is well risen.
  7. 3 min.Vol-au-vent cases : Photo of step #7
    After baking, remove the little "hat" and hollow out the case to take the filling.

    Your vol-au-vent cases are ready for use. If you are not planning to use them immediately, they will be better if reheated in the oven.

Recipes which use it: 1

Vol-au-vent
Vol-au-vent

Source:

Home made.

Grade this recipe

Grade this recipe

More recipes?

This recipe use (among others)