In a small bowl combine together the cheese. To cook glaze and bake as above adding an extra 5 minutes to the cooking time.

I Ve Been Dared Daring Bakers Challenge Vol Au Vents Vol Au Vent Dessert For Dinner Buffet Food

Make the vol au vent cases in advance and freeze unglazed.

How to make vol au vents fillings. For the chicken vol au vents. Roll out the pastry to a thickness of 1cm. I usually make white sauce and add trimmings but the creme mushroom is a great easy idea.

Method For the mushroom vol au vents. Otherwise it all goes soggy at the bottom. For the prawn vol au vents.

Using a fluted 6cm pastry cutter cut out circles of pastry. Melt the butter in a frying pan and add the chopped mushrooms fry for 3 minutes until. Spoon a tablespoonful of yoghurt into each case.

Puff Pastry Shells Vol au Vents - How to Make Puff Pastry Cups for Fillings - YouTube. Remember not to fill them up to much and only fill them up at the ast minute before putting in the oven for 10mn. Preheat the oven to 190Cgas mark 5.

The vol-au-vent cases can be kept in an airtight container for up to a day before filling and serving. Leave 2 of the circles intact and then cut out the middle of the remaining 12 circles creating rings. Cut the chicken breast into small pieces.

Give it all a good stir and cook gently for 10 to 15 minutes until the apple is soft but not disintegrating. Fill vol au vent and sprinkle with parmesan flakes. 3 Once thats done assemble the vol au vent.

Using a 4cm round pastry cutter make an indentation in the middle of the pastry circles but dont press down hard enough to cut through. In a small bowl combine. 2 Then remove the middle circle.

Mix in the mayonnaise curry powder spring onions coriander lemon juice and some seasoning. Join my online French cooking classes. Puff Pastry Shells Vol au Vents - How to Make Puff Pastry Cups for Fillings.

All served hot or cold. Put the eggs in a bowl and roughly crush into small pieces with a fork. Top with a spoonful of buttery apple and drizzle with honey.

SMOKED SALMON FILLING In a small bowl add sliced salmon toss with olive oil salt and pepper to taste and chopped arugula. Fill the vol au. Gently heat the butter in a small pan and when its melted add the apple and sprinkle over the cinnamon.

Prick holes in the 2 intact circles using a fork.

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