Sunday, September 27, 2009
Daring Bakers: Vols-au-Vent
The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.
Mmmm, homemade puff pastry. It seems much harder to make than it really is.
Puff pastry is a laminated dough, where a slab of butter is first wrapped in a simple flour dough, almost like a present wrapped in wrapping paper , and then repeatedly rolled out and folded like a business letter.
With all of the rolling and folding, the butter layers get thinner and thinner, sandwiched between increasing layers of dough. When baked, the moisture in the butter turns to vapor and the layers poof and puff, hence the name.
We were to use our puff pastry to make Vols-au-Vent, or cute little puff pastry "bowls" holding our choice of filling. I filled mine with peanut butter mousse (recipe below) and just a touch of leftover chocolate icing from another recipe that I thinned down.
I cut various shapes, two of each size. One of each was used to form the bottom of the bowl and one was cut a second time using a smaller cutter to form the sides of the bowl.
The shapes are stacked in preparation for baking. The "leftover" cutouts can be baked and used for lids (or snacking).
Then it's time to fill and enjoy!
I have to say I really enjoyed making puff pastry. Something about the rolling and folding... very therapeutic! And it tastes fantastic! So light and flaky, it's a dream.
I don't think mine rose as much as some I've seen. I'm not sure why though. But it was still good and I'm so thankful I've had a chance to make it. Thanks Steph!
Michel Richard’s Puff Pastry Dough
From: Baking with Julia by Dorie Greenspan
You can find a copy of the printable recipe by clicking ----> HERE.
Peanut Butter Mousse
3 oz. cream cheese
1 c. powdered sugar
1/4 c. milk
3/4 c. peanut butter
2 c. heavy cream
1 tbsp. vanilla
Cream the cream cheese with powdered sugar. Add milk and peanut butter. Whip and fold in the cream and vanilla.