Vols-au-vent

Ingredients

Pâte Feuillée:

453 grams/4 3/8 – cups pastry flour
Or for gluten free
**453 grams/2 1/8, plus 1-tablespoon rice flour
1-Tablespoon salt
296 grams/ 10 ounces Water, ice cold
For the barrage
454 grams/ 16 ounces cold unsalted beurre

Mousse d’Amande Blanche:
125 grams/1 ¼ almond paste
10 grams/ 4-teaspoons cornstarch
50 grams egg white
50 grams sugar/1/4-cup superfine sugar
300 grams milk
1 vanilla bean
6 grams gelatin leaves
175 grams whipping cream
175 grams crème frâiche
Vol-au-Vants:
1/3 recipe puff pastry,defrosted in the refrigorater
egg wash
50 grams/ 1/4-cups sugar
flour for dusting
Round cutters
Crème Whipped Topping:
165 grams Crème Frâiche
29 grams/ 1/8-cup mascarpone cheese
145 grams/ 2/3-cup cream
15 grams / 2-Tablespoons icing sugar

Description

Petit Chef Favicon Petit Chef
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