Vol-au-vents a LA Toulouse
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the pastry
Roll out the puff pastry to about 1 inch thick, resting it for 10 minutes between each roll, covered with a damp cloth.
Cut out vol-au-vent cases using a tin cutter or stew-pan lid, then use a hot knife to cut through the pastry.
Place the cases on a baking sheet with the bottom side up.
Decorate and bake
Mix the egg yolk with a few drops of water and brush it lightly over the surface of the pastry cases.
Cut a round ring inside the margin of each case, about 1/8 inch deep, and mark an imitation of a leaf on the central piece.
Bake in a preheated oven at 400°F (200°C) until golden.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Puff pastry
- Its layers of butter and dough puff into flaky, airy walls when baked.
- Egg yolk
- Brushed on the surface, it browns and gives the cases a glossy golden finish.
The step that matters
Resting the pastry between rolls. Puff pastry layers stay distinct only if the butter stays cold. Resting the dough between rolls lets the gluten relax and keeps the butter firm, so the cases rise evenly instead of shrinking or turning tough.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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