How To Brand Puff Pastry Shells – Vol Au Venting!

As promised, here’s the video for how to brand your ain puff pastry shells, or vol au vents, every bit they'd survive called inwards France, in addition to select United States of America of America locations. These are fairly uncomplicated to make, in addition to i time baked the existent fun begins, every bit they tin concur in addition to then many amazing fillings, both sweetness in addition to savory.

The primal is making certain your puff pastry dough is real firm, in addition to real cold, preferably nevertheless partially frozen, earlier y'all commencement cutting it. You desire overnice build clean cuts, because if y'all crush the layers of pastry together, your shells volition non rising every bit high, in addition to they tin also bake into roughly foreign shapes. Having said that, fifty-fifty though I was filming, in addition to working agency likewise slowly, these nevertheless came out pretty well.

Once they’re filled they expect great, in addition to then it’s non that big of a deal, only inwards general, the colder the dough, the nicer the concluding product. Other than beingness likewise oil alongside the dough, the other mutual error is nether cooking. Your shells mightiness expect beautiful at xv minutes, only may nevertheless survive sort of raw inside. As long every bit the exterior is non getting likewise dark, don’t survive afraid to allow them bake a fleck longer.

Regarding the scraps. You can’t re-roll the trimmed puff pastry in addition to receive got the shells come upwards out the same, only what y'all tin practise is cutting it into irregular shapes, egg launder it, in addition to dust alongside cinnamon in addition to sugar. Once baked to a crispy, golden-brown, you’ll receive got a corking picayune sweetness process to serve alongside java or tea. I hope y'all laissez passer on this piece of cake in addition to fun technique a endeavor real soon. Enjoy!