#Vol Au Vent recipe

[askwhatsforlunch]

Vol au Vents aux Escargots (Snail Vol au Vents)

We rang in the New Year with a Broadway show --the brilliant, enthusing, mood-cheering 42nd Street!-- an on-the-road display of fireworks from six different cities and towns, and a supper of delicious hors-d’oeuvres and cocktails watching an excellent doco on Charlie Chaplin and another one on stunning gardens! My sister has been living in Burgundy for about a year and a half now, so when we visit her, we shop excellent wine and gorge ourselves with delicious regional dish like escargots. And thus, I found it our New Year’s Eve dinner a great occasion to make these scrumptious Vol au Vents aux Escargots, a special treat! Have a wonderful New Year, friends, one hopefully full of good food, good wine, and good people to share it with at your table!

Ingredients (makes 6 vol au vents):

1 egg yolk

½ tablespoon milk

about 300 grams/10.5 ounces Rough Puff Pastry

1 ½ tablespoon unsalted butter

a dozen and a half large Escargots de Bourgogne (Burgundy snails, prepared with parsley and garlic butter)

3/4 cup cream cheese

a pinch of salt

a pinch of salt and freshly cracked black pepper

4 fluffy sprig fresh Parsley

In a small bowl, whisk egg yolk and milk until well-blended. Set aside.

Preheat oven to 180°C/355°F. Line a baking tray with baking paper.

Roll out Rough Puff Pastry onto a lightly floured surface to about 1cm/0.5” of thickness. Using a 9cm/3.5” round cutter, cut out 12 discs of the Pastry. Brush the edges of 6 of the discs with egg wash, and place another disc on top of each, pressing very gently to seal. Using a smaller cookie cutter, lightly press in the centre of each double Pastry circle, to define a centre. Place the 6 Pastry circles onto prepared baking tray, and brush the tops with egg wash. Place in the middle of the hot oven, and bake, at 180°C/355°F, 20 to 25 minutes, until beautifully golden and puffed, and the bottom is a nice golden brown colour.

Remove from the oven and let cool slightly.

With a sea shell fork, remove snails (and the parsley and garlic butter) from their shells and into a small frying pan. Set aside.

In a medium bowl, combine cream cheese, and half of the snails’ parsley and garlic butter. Season, with a pinch of salt and black pepper. Finely chop Garden Parsley, and add to the bowl. Stir energetically until well-blended. Set aside.

Place frying pan on the stove, over a high flame, and cook, a few minutes until garlic and parsley butter is melted, and snails just sautéed in it. Keep warm.

Using a sharp knife, cut out and remove the centre of each vol au vent, and generously fill them with Parsley cream cheese mixture, and three warm sautéed snails each. 

Serve Vol au Vents aux Escargots immediately.

[psudopod-art]

Chocolate Raspberry Vol Au Vents

AKA Psudo's favorite dessert flavors combined in about 20 minutes. This recipe is easy as fuck and all but one of the ingredients can be stored indefinitely in the pantry or freezer.

Recipe, advice, process photos, and a gif below the cut!

Ingredients:

Frozen Puff Pastry Shells (6 per pack) aka vol au vents

Frozen or fresh raspberries

About 1 cup heavy whipping cream

About 1 tablespoon cocoa powder

About 2 tablespoons powdered sugar

Instructions

Start baking the puff pastry in the oven according to package instructions. Put your cream whipping bowl of choice in the freezer.

When the shells have about 5 minutes left in the oven, take your cream whipping bowl out of the freezer.

Scoop the cocoa powder and powdered sugar into the cold cream whipping bowl.

Add a splash of the heavy whipping cream to the bowl and stir the slurry break up all the clumps and dry spots on the bottom. Dump in the rest of the cream. Whip it until it's just reached stiff peaks, when the cream remains in shape after you remove your hand mixer.

When your puff pastry is finished, remove the lids and add a layer of raspberries inside the shells. Top with the cocoa whipped cream, pop the lid onto the cream and serve.

Chef logic over explained section:

I always use premade frozen puff pastry. If you prefer, you can try your hand at making your own. It just takes a lot of time and effort. Vol au vents are pretty easy to shape, but layering the butter and dough to make the puff pastry dough takes so long.

Chilling your cream whipping tools will help the cream whip faster. It's not necessary but you've got like 5-15 minutes to wait while the pastry bakes what else are you going to do? Scroll Tumblr?

Powdered sugar dissolves easier than granulated sugar, and it includes a small percentage of corn starch. The corn starch can act as a stabilizer for whipped cream, allegedly.

I usually just eyeball the cream proportions, honestly. Obviously, from those nonspecific ingredient amounts. Sorry lol. I just use the large flatware spoons I use later to shape the whipped cream into quinelles.

Creating a slurry of your dry ingredients and a splash of the wet ingredients is a good way to get the clumps out that would otherwise float around if you dumped all the liquids in at once. Not necessary, but useful for this recipe, as well as powdered drinks and powdered desserts like pudding or jello.

Don't whip your cream past the stiff peaks stage, you'll get cocoa flavored butter.

The heat of the freshly baked pastry defrosts frozen raspberries, even if you forget to defrost them ahead of time.

[ilikepearszine]

TIMELINE for I Like Pears vol. 2

Applications open - September 1 (Friday) NOW!

Applications close - October 1, 2023 (Sunday)

Contributors contacted - October 5

Proposal confirmation - November 1  

Process Check in 1 - November 15 

Process Check in 2 - December 15 

Final Due - December 31 

RELEASE DAY! (no preorder) = January 19, 2024

Still time to apply for the next savory edition of I Like Pears! Do you have a delicious recipe for an oat milk coffee drink (please, hold the almond)? Or a vol-au-vents-centric fic? Perhaps Gabriel makes some Eccles cakes for Beelzebub and you capture this in your art? Whatever it may be, go ahead and apply before Ocotober 1 2023 to take part!

LINK: https://forms.gle/kmi3q9WK349k6Uje9 Check out our last volume still available for free download HERE

[kingjamesroystonpub]

Christmas Day - Royston |  Christmas  Festive Food in Royston

The delicious feast that graces tables across the nation is just one more way that dazzling lights, festive decorations. Also, exchanging of gifts in Britain distinguish the wonderful season of Christmas. The main course is the focal point of this festive feast. A meal that has come to represent the spirit of Christmas. Come with us as we explore the history of Christmas Day - Royston dinner staples in Britain and the customs that surround them.

Christmas Day - Royston

The Festive Main Course: Christmas Day - Royston

Roast Turkey

In Britain, the magnificent roast turkey is the unrivalled star of Christmas dinner. When turkeys were brought to England in the 16th century, this tradition began. Still, the turkey didn't firmly establish itself as the festive table centrepiece until the nineteenth century. Turkey became even more synonymous with Christmas in Charles Dickens's masterpiece. "A Christmas Carol," where it was immortalised as the centrepiece of the Cratchit family's joyous feast.

Beyond Turkey: Options Abound

Even though roast turkey is the best, the British have an excellent choice of options for people who like variety. As an example of the type of flavours found on Christmas dinners, roast goose, duck, or juicy beef frequently make an appearance. Adding depths of tradition to the holiday table, each choice carries its own history and regional significance.

Royal Complements:

The main course of any Christmas meal isn't complete without the accompaniments that round out the meal. The scrumptiousness of stuffing, the crunch of roast potatoes, and the rainbow of colours from the Brussels sprouts, carrots, and parsnips all come together in perfect harmony. Of all the components of the dish, the gravy—a delicious liquid gold—is the show-stopper.

Sweet Finishes:

Christmas pudding or mince pies are served after the main meal for a sweet ending. These traditional desserts are the ideal way to round off a dinner. Also, a Christmas pudding is a merry sight in and of itself, what with all the dried fruits and spices and the dramatic explosion of flames that often tops it off.

Importance of Christmas Meal:

British Christmas feasts are cultural treasures and wonderful. Friends and family gather to tell stories, and generate lasting memories during this holy season. The joy of giving and gathering with loved ones is embodied in the preparation and sharing of this meal.

Every family's Christmas supper is cherished because of the recipes. The customs that have been preserved over the years are about much more than simply a feast. This feast symbolises the coming together of loved ones. The happy mood that characterises the Christmas season.

The British Christmas main course traditions are like unravelling a cultural tapestry. Rich with history, delicious flavours, and the comforting memories of shared times. No matter how many years pass, this joyous feast will always remind us of the true meaning of Christmas. A time to fill our appetites and our hearts with the bounty of the season.

Christmas Menu in Royston:

Smoked Salmon Tartines with Crème Fraîche, Dill, and Capers:

Savour the harmonious blend of smoked salmon's subtle richness and crème fraîche's velvety smoothness in our Smoked Salmon Tartines. These tartines have a crisp foundation and are topped with fresh dill and capers. It makes it for a delightful combination of flavours and textures. The delicate salmon dances with the tart crème fraîche in every mouthful, transporting your taste buds on a voyage of refinement.

Garlic and Chilli Tiger Prawns on Vol-au-Vents:

Delve into a world of flavour with our Garlic and Chilli Tiger Prawns, artfully arranged atop golden, flaky vol-au-vents. A symphony of flavours that arouses the senses is created by infusing these luscious prawns with the aromatic dance of garlic, and the subtle heat of chilli. With every bite, you'll savour the irresistible combination of flaky puff pastry and juicy prawns. Thus creating a memorable and gastronomic experience. These vol-au-vents are a new standard for delicious decadence; they are a real treat for the senses.

Prawn Cocktail on Baby Gem, Mango, and Red Pepper Salsa (GF):

Our delicious Prawn Cocktail will take your dinner to the next level. It's served on a bed of crisp Baby Gem lettuce, and topped with colourful, naturally gluten-free Mango and Red Pepper Salsa. The crunch of Baby Gem lettuce pairs well with the subtle flavours of the succulent poached prawns. With its tropical touch, Mango and Red Pepper Salsa combine sweet and spicy flavours for a delightful explosion of flavour. Indulge in every mouthful of this gluten-free delight. This isn't just food; it's a jubilant ode to harmoniously complementary flavours.

Veggie Macaroni Bites:

Enjoy the nostalgic flavour of traditional macaroni and cheese in a perfectly bite-sized form with our Macaroni Cheese Bites (V). With their freshly cooked macaroni encased in a velvety cheese sauce, these bite-sized treats wonderfully embody the spirit of creamy mac 'n cheese. With a golden, crispy exterior and a creamy, gooey inside, these bite-sized treats are sure to fulfil any craving. These vegetarian Macaroni Cheese Bites are a small tribute to the classic comfort food that everyone loves. They make a great appetiser or snack, and are sure to be a hit with any crowd.

Tandoori Paneer Skewers with Mint and Coriander Chutney (V):

Veggies will swoon over our Tandoori Paneer Skewers. It's a delectable vegetarian dish that marries the velvety paneer with the smokey aroma of tandoori spices. The marinated paneer cubes on each skewer are grilled to perfection, creating a work of art. This recipe is a harmonious blend of cooling herbs, fragrant spices, and tangy mint and coriander chutney. The strong tandoor spices give the soft paneer an excellent taste, and the crunchy chutney is the perfect accompaniment. This vegetarian wonder will take your taste buds on a gastronomic adventure like no other. The flavours reminiscent of India in every tantalising bite.

Okra & Onion Bhaji with Mango Chutney (VE):

Our vegan Okra and onion Bhaji is a delectable take on classic Indian food. Its harmonious blend of flavours will transport you to a world of pure bliss. These bhajis are a visual feast—crisp and golden on the outside, and a gustatory delight. The ideal combination of Okra and onions seasoned to perfection. Delicious Mango Chutney adds a burst of sweetness and tang to the savoury bhajis. Thus, balancing out the dish with its perfect blend of flavours. Indulge in every mouthwatering bite of this vegan cuisine and relish the irresistible crunch and aromatic spices that accompany it.

Christmas in Royston

This winter, King James Royston is pleased to provide you with the finest canapé menu to commemorate the season. The special canape menu will be available from November 25th through December 24th, with prices ranging from £6 to £18 per serving or £8 to £24. We also serve some of the best drinks at King James Pub. Our entertainment nights like karaoke nights, live musics, open mic etc bring in a lot of fun among the people.

[cheffathimashifnaz]

Firm Buttercream on cupcake rose flowers ​⁠ #buttercreamflowers #buttercreamfloweroncakes cupcakes

https://youtu.be/gCtoNA1zvAg

#buttercream #buttercreamflowers #flowercupcakes firm #buttercreamoncake, #buttercreamflowers on #cake #Buttercreamrecipe for #pipingflowers

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Firm #buttercreamfrosting for #cake

#Howtobakecake, #howtobake #cookies, #howtobakecupcakes, how to bake chocolate cakes, Brownings The Bakers TV Commercial edit, How to bake brownies,

How to decorate #Halloween cookies, How to bake Halloween cakes, how to bake Halloween #brownies, ice #cookiesdecorations, #easycakerecipes, #easy cookies recipes

#Croissant #Eclair #Macaron #Danish #Baklava #Cannoli #PuffPastry #churro #Scone

Strudel

Palmier

Beignet

. Cinnamon Roll

. Profiterole

. Mille-Feuille

. Palm Leaf

. Brioche

. Turnover

. Rugelach

. Éclair

. Kouign-Amann

. Pithivier

. Panettone

. Galette

. Financier

. Choux Pastry

. Pretzel

. Danish Kringle

. Krapfen

. Spanakopita

. Pain au Chocolat

. Stroopwafel

. Kolache

. Bear Claw

. Pastel de Nata

. Chorley Cake

. Gâteau Basque

. Pączki

. Cornish Pasty

. Striezel

. Cronut

. Shortcrust Pastry

. Flaky Pastry

. Filo Pastry

. Vol-au-vent

. Caramel Slice

. Muffin

. Pop-Tart

Bakewell Tart

. Cannelé

. Gougère

. Jalousie

. Empanada

. Chausson aux Pommes

. Pâte à Choux

. Roulade

. Lemon Bar

. Madeleine

. Butter Tart

. Linzer Torte

. Napolitana

. Spanische Windtorte

. Banoffee Pie

. Berliner

Stollen

. Faworki

. Samsa

. Koeksister

. Mochi

. Chocolate Chip Cookie

. Lamington

. Paratha

. Margherita

. Shortcake

. Zwieback

. Kreppel

. Meringue

. Gâteau Saint-Honoré

. Pretzel Croissant

. Kanafeh

. Dobos Torte

. Pasteis de Tentúgal

. Rugalach

. Milk Tart

. Struffoli

Cheesecake

. Fig Roll

. Kouignette

. Elephant Ear

. Chocotorta

. Knish

. Calisson

. Basler Läckerli

. Pitha

. Pasty

Blueberry Pie

. Shoofly Pie

. Shrewsbury Biscuit

. Welsh Cake

. Börek

. Tarta de Santiago

. Natas do Céu

. Florentine Biscuit

. Fig Newton

. Fat Rascal

. Sachertorte

. Pinwheel Pastry

. Chelsea Bun

. Cremeschnitte

. Raspberry Tart

. Kue Lapis

St. Martin's Croissant

Krapfen

Pasteis de Chaves

Timbits

Teurgoule

Brioscia col Tappo

Galette des Rois

Chikki

Mohnschnecke

Tiramisu

Mooncake

Turban Biscuit

Dobosh

Pionono

Sachima

Raspberry Bar

Russian Tea Cake

Chausson à la Pomme

Tarte Tatin

Figgy Pudding

Rice Cake

Palkova

Sachlav

Fenek

Tartelette

Dobrada

Cannolo Siciliano

Eccles Cake

Trdelník

Käsekuchen

Mantecadas

Galaktoboureko

Shoemaker's Cake

Cinnamon Twist

Pie Floater

Pogača

Pampushka

Dobosh Torte

Praline

Soufflé

#Kringle

Cheese Blintz

. Pan de Muerto

. Bánh Bò

. Faworki

. Nut Roll

. Pecan Pie

. Victoria Sponge

. Pita Bread

. Raspberry Muffin

. Buche de Noel

. Profiterole Tower

. Schnecken

. Caramel Brownie

. Esterházy Torte

. Palm Leaf

. Puff Puff

#Hamantash

#Pastie

. Cream Horn #WalnutStrudel #Pionirka #AnzacBiscuit #StarchCake #ChocolateÉclair

[culinaryhannah]

Mini Practical 1

INTRODUCTION

This week, I will be learning…

Method: yeast doughs, lean yeast dough, fillings, and laminated doughs

Menu: Soft Rolls, Braided Challah, Puff Pastry (4 items, vol au vent, diamond, palmier, and student choice) Fillings: frangipane, or pastry cream, or cream cheese filling

Prior Knowledge

Objectives

My objectives for this week are to yeast doughs, lean yeast dough, and laminated doughs.

RESEARCH

Improvements upon previous weeks:

Soft Rolls: I will be sure to egg wash rolls more fully before baking and wash more carefully so that there is no drippage on the pan.

Braided Challah: The challah was tender but still had structure. It was not chewy and had a pull-apart texture. The sweetness of the honey and egg was detectable.

Puff Pastry: Laminated dough worked not as well as we would have liked. The dough was stretching and tearing. The layers did not become as distinct as we would have liked. The texture of the pastries was fine. It was not excellent, but there was crunch and tenderness. I would say that the pastries lacked volume and air. They were not as puffy as they should have been. 

To create a higher rise, the temperature should be higher. A low temperature make the pastry fall flat.

Fillings: The texture of the pastry cream was pleasant. It was smooth and silky. The vanilla made it smell nice as well. The filling methods worked fine, however the accidental addition of the raw fillings to the pastries caused some food illness which is very bad.

To fix this, we will use pasteurized egg and make sure that everything is fully cooked.

RECIPES

(click for better image quality)

Soft Rolls

Challah

Frangipane

Plan of Work:

Puff pastry dough is done

Ovens: everyone kind of needs to be on the same page.

Work and Rest the challah and the soft rolls

Soft rolls first. go in oven. Challah braiding takes longer. goes in rotating oven.

share pans with normal partner. okay to make filling with a partner.

hannah making frangipane

REFLECTION

Results

Method: The rolls overall were my best work today. The egg wash was well applied and the rolls themselves were worked just enough and were very soft. The shapes were very uniform due to painstakingly measuring the exact weight of 38 grams and counting to see that each roll is rolled the same number of times.

The challah turned out the worst, though it was still really good to eat. (I have been making toast and sandwiches with my loaf. It is super good with jam and cheese.) The main complaint is that it was overworked.

Soft Rolls

Taste: The rolls tasted balanced, there was enough salt.

Flavor: The milk solids and sugar could be tasted. The rolls tasted buttery and light.

Texture: The rolls were very soft and tender. The egg wash provided a bit of a chewy slightly resistant exterior like a skin.

Appearance: The rolls were well egg washed. There was no puddling and the egg wash was uniform. Since I got to bake in the second batch, my rolls were more conservatively browned; we recognized that the temp should be lowered since the first batch was a bit dark. Things worked out very well for me in making these rolls.

Braided Challah

Taste: The challah needed more salt. Oh well, that is the recipe. I should have corrected that from last time, but I do not think I noticed or took good enough notes about the taste.

Flavor: The flavor was very eggy and you could taste the honey.

Texture: The texture was a bit tough.

Appearance: It can be seen in the image how the working of the dough caused the loaf to stretch and tear apart while baking. The tearing is due to the gluten being too strong, a result of overworking.

Puff Pastry (4 items, vol au vent, diamond, palmier, and student choice)

Taste: Of course the puff pastry tasted buttery and yummy.

Flavor: Butter. The mouthfeel on the smaller items was better. We undercooked the larger items so they were not as light and fluffy since the water did not fully transform into steam.

Texture: The pastry was very flaky and crumbly. I can’t take credit for that since the dough was already made.

Appearance: The appearance is what I had the most control over. Very idiotically, I did not capture images of my final creations. I am very sad about this because I really wanted to show people because I am proud of what I did.

vol au vent: Mine used the ridged cookie cutter. (The one I presented) rose evenly all the way around and grew to about 2.5 inches tall! Very nice. The inside was filled with pastry cream. I used the star tip on the piping bag for a little extra flair. I filled the cup so that the tip of the cream would be level with the perimeter of the pastry. I egg washed to get that golden brown; the color could have been deeper in my opinion, but we were running out of time to bake, so it was acceptable. I did not dust this one with powdered sugar.

diamond: The diamond technique was great! Honestly laminated dough is pretty fun; I like the planning that it requires and the time crunch from it rapidly warming up. Of course, that would suck in kitchen without drawer refrigerators.

palmier: The palmier’s main flaw was that the cookie did not rise evenly all the way around. The center did not puff up as much as the outside because it was rolled tighter.

student choice: I made a square with ornamentation with a pattern like this one (with pastry cream not raspberry):

Evaluation of results  

The sweet rolls turned out the best, with a good texture, taste and appearance.

The puff pastry had a flaky texture, a good taste and a good appearance, though it did not blow me away. I think baking for longer and using more egg wash would create the more desirable appearance of stripes on the layers.

The challah had a tough texture, a good taste, and a dull appearance due to low gloss from the egg wash and tearing from overworking dough.

Conclusions

This lab practical went alright for me personally, I know that I can do more in the future to promote a calm team environment as well as have my recipes better memorized.

Thank you for reading!

[thehook]

Fabulous Festive Menu of Your Favorite Petone Restaurant

Most awaited Christmas is knocking on doors. Christmas is indeed the season of magic where the whole world is busy doing something special. The generation today becomes crazy for delicious food and drinks for every occasion. To help you enliven your Christmas joy, here is a list of festive menus of your favorite Petone restaurant. 

Starters 

Starter is the preface of a party. It defines the food standard. An incredible list of starters prepared by the local restaurant is the perfect stuff to reactivate a fun fanatic crowd. Here are the specials: 

Platters of Turkey vol au vent: This French-inspired canapé features mini vol-au-vent pastries packed with creamy turkey carbonara. The recipe is prepared by its professional chefs. 

Garlic Bread: This is an ultimate starter or side of any popular restaurant. Garlic bread is a beautiful accompaniment to chicken, beef and seafood soups or stews. Though the preparation is not tough, top restaurants make this in their own way. 

Golden fried prawns: The Golden fried prawn recipe is a crispy snack with a crunchy coating. If you have a weakness for seafood, then this simple yet delicious appetizer will completely blow your mind. 

Mains 

The main course is the primary dish consisting of several courses. It's the cynosure for restaurants, parties or get together events. Let's check the mains below specially to be cooked for Christmas. 

Lamb Shoulder (GF, DFO):  Rosemary and garlic braised tender lamb shoulder served with roasted garlic potato, green salad and jus tastes heavenly. Preparing the recipe with the right quantity of ingredients is the key. 

Pan Fried Fish (GF): Being a leading seafood restaurant in Wellington, it's impossible to entertain party lovers without seafood. The Pan Fried Fish is chosen among the delights of Christmas function 2022.  

Surf n Turf- Rump steak and Prawns on Stonegrill (GF, DF): The unique festive item is specially prepared for the crazy food lovers. The recipe is best served with fries, green salad & house made jus. 

Classic Pork Ribs (GF): It's one of the all-time on-demand dishes of the Petone restaurant. The Classic Pork Rib gets ready with the restaurant's marinated and braised spices and is served with fries and its slaw. 

Vegan delights: No doubt, vegans can get the equal opportunity to celebrate Christmas party within the premises of the restaurant. Some popular items such as Premium Falafel patty, Zucchini fritter, salad, chutney and more could potentially blow saliva even from non-vegetarians are made available. 

Desserts 

Dessert is the final course of a meal. People love to have sweets, cookies, custards, ice creams, pastries, etc. upon having a heavy main course. Considering Christmas a special event, the restaurant in Petone prepares its festive dessert. The party goers can have Christmas pudding with whipped cream & French vanilla Ice-cream to take away their overall experience of the year's last function - Christmas. 

Are you really planning for a Christmas Party? Here's everything you need to know first.

Few More Words 

We all are fond of partying. The sole purpose of being in a party is to spend quality time with our near and dear ones blended with many types of delicious food and drinks. The mode of entertainment is not limited. However, all such activities at an appropriate place create a lasting memory. The place is no other than the restaurant in Petone.

Let's book your table to explore the festive menu further!

[gourmandisestv-paris]

MON VOL-AU-VENT AU BOUDIN BLANC façon Mère Mitraille - RECIPE: For Christmas or New Year's Eve make one of the classic recipes of French gastronomy based on puff pastry and a creamy and gourmet filling. La Mère Mitraille's recipe invites you to taste the good Boudin blanc other than in the frying pan or in the oven... Its little sauce comes to enchant this delicious starter!. The ingredient list is in the video. Good treat!. Christopher. HISTORY: Antonin Carême (1784-1833) invented the vol-au-vent: when "the king of chefs and the chef of kings" replaced his traditional pie dough with puff pastry, he was so enchanted by the airy swelling of the puff pastry When cooking, he came up with the name "vol-au-vent" 

Pour les fêtes ! ... NOUVELLE RECETTE : Pour les fêtes de Noël 🎄🎅🏻 ou la Saint Sylvestre, la recette de la Mère Mitraille vous propose de déguster le bon Boudin blanc autrement qu'à la poêle ou au four... :   https://youtu.be/pqo_jT1UJSA Sa petite sauce vient enchantée cette entrée délicieuse !. La liste des ingrédients figure dans la vidéo. Bon régal !.

[zarafoodrecipe]

Retro canapes are back and it's all about Jatz.

The tree is up and glowing in the living room, and you've finalised your carols playlist on Spotify. Get ready, Christmas is coming.

It’s no question that when it comes to Christmas, food plays a large role in making the day extra special and indulgent. Home cooks spend months planning, recipe-testing and shopping up a storm to ensure that everything is in check and ready to go.

But if you've ever cooked a turkey or glazed ham, you will know by now that by the time you're prepping canapes you're exhausted.

So instead of stressing over filling vol au vents, how about making these quick, simple and crowd-pleasing Jatz canapes this year? They're a cinch to make, are a touch retro and with four variations on offer, you'll please the fussiest guest.

Read More: https://www.bhg.com.au/jatz-toppings

[antikristrecipes]

Mushroom vol-au-vent

[cocinacondibi]

Volovanes o vol-au-vent rellenos de merluza y gambas

Ingredientes:

-6 volovanes de hojaldre grandes

-18 langostinos crudos

-1 filete de merluza (congelado sin piel y sin espinas)

-1 cucharada de harina

-250 ml leche

-Sal

-Nuez moscada

Prepacación:

Cocemos el filete de merluza en un cazo con agua hirviendo, una hojita de laurel y un chorrito de aceite durante un par de minutos. Reservamos. Pelamos los langostinos y apartamos seis, el resto los picamos. En una sartén con unas dos cucharadas de aceite hacemos los langostinos. Una vez que se pongan rosados, añadimos la merluza desmenuzada. Echamos la harina y la tostamos un poco. Incorporamos la leche. Si es necesario añadimos más, no debe de quedar muy espeso, como si fuera una crema. Salamos y echamos la nuez moscada. Rellenamos los volovanes y los metemos unos minutos en el horno. Lo justo para que el hojaldre se caliente.

[joyofcooking]

This a classic vol-au-vent recipe (chicken and mushroom). Making the puff pastry crusts yourself is actually quite easy.

You can prepare both the crusts and filling in advance, keep the filling in the fridge and the baked crusts at room temperature. When ready to serve, reheat the filling and pour in the crusts. The best thing about vol-au-vent is the contrast between the crispy pastry and the creamy filling so they have to be assembled at the last minute to avoid a soggy mess.

Chicken and mushroom vol-au-vents

Inspired by Marmiton

Takes

45 min

Ingredients for 2

2 portions puff-pastry (homemade lighter puff recipe here)

100g chicken breast

1 small onion

200g mushrooms (please no white mushrooms here, you need something with stronger taste such as a mix of shiitake, oysters, ceps, chanterelles etc.)

100g white wine

half a cube chicken stock

12g butter

12g flour

125g milk

mustard

salt, pepper

Recipe

Preheat the oven to 200°C. Roll out the puff pastry and cut it into three equal rectangles. Use two of them as the bottoms of the crusts: prick them with a fork so they don’t puff up to much.

Cut the third rectangle into 8 strips. With a little water, stick those strip to the sides of the two “bottoms”. Bake for 20-30 until the puff pastry is golden-brown and the sides have puffed up.

Meanwhile, chop the onion, chicken and mushroom. Sauté the onion and chicken on high heat until golden (~10 min) then lower the heat to medium and add the mushroom, wine and chicken stock. Season with pepper but not with salt (stock cubes are always very salty). Cook until there are only a couple of tablespoons of liquid left (~15 min).

Meanwhile, make a béchamel: melt the butter in a small pan, add the flour and cook until you’ve got a white paste. Add the cold milk in one go and cook on high heat, mixing constantly until the sauce thickens. It will go very fast because there is only a little milk. Season your béchamel with mustard to taste.

Mix the chicken filling and béchamel, taste and adjust seasoning.

Pour in the crust and eat immediately.

[sinfullydesilicious]

Vol-Au-Vent is a puff pastry shell or patty case.I transformed these puff pastry cases into bread cases as they’ll be easily available in all kitchen pantries. I air-fried the bread cases, played with the idea of Indian Ragda patties on it, and gave a complete makeover as Ragda Vol-Au-Vent…😍. Tacos are traditional Mexican street food or finger food.. Here, I filled these Mexican taco shells with Indian Ragda, topped with chaat chutneys, chopped onion, tomato, capsicum, and finally drizzled with chaat sev and spice mix. Check out my authentic Mexican Tacos and another fusion tacos which was Palak/spinach tacos.

[diyshelf]

Vol-au-vent

[culinaryhannah]

Laminated Doughs

INTRODUCTION

This week, I will be learning…

Method: Laminated dough

Menu: Laminated Dough: Puff Pastry & Danish Dough Various shapes: Palmier, Vol au vent, diamonds, horns, Fillings: frangipane, pastry cream, cream cheese filling

Vocabulary: Palmier, Vol au vent, frangipane

Anecdotal Knowledge

I have not ever made puff pastry, but I have enjoyed many puff pastry treats. My aunt makes chocolate croissants sometimes and it usually takes a lot of preparation and time. The temperature of the butter is very important since it creates the desirable layers and puffiness. I look forward to learning this technique.

Learning Objectives

My learning objectives are to describe and use the steps and techniques for preparing and baking laminated dough, prepare puff pastry, and to prepare a variety of pastries using laminated dough.

RESEARCH

Method of Cooking

Laminated Doughs

Also called rolled-in doughs, these pastries are so named because the fat is incorporated into the dough through a process of rolling and folding. Laminating produces alternating layers (laminates) of dough and fat, which creates layers when baked and helps leaven the dough. Products made with laminated dough have a distinctive flaky texture created by the many layers of fat within the dough. Although the formulas for making these products may differ, the techniques for laminating and shaping these doughs are similar.

Origin and History

“Palmiers are made of puff pastry and baked. Palmier is the French word for palm tree, and the pastry gets its name from its resemblance to a palm leaf. A Finnish version of these pastries is called kanapee. It is commonly thought that palmiers were invented in France around the beginning of the 20th century.”

Danish dough is made with instant yeast for high fat content doughs. This is different from laminated dough which is unleavened.

Two different vol au vent, the first is a combination with the diamond pastry. The one below is an egg and anchovy vol-au-vent in the typical style. Vol-au-vent means “windblown” in English.

Dish Method Variations

The vol-au-vents can be made with larger cutters for starter-sized portions. If you don’t have pastry cutters, the vol-au-vents will also work as squares or rectangles.

Sources

1)Labensky. On Baking, Fourth Edition 2https://www.delightedcooking.com/what-is-a-palmier.htm 3)https://www.greatbritishchefs.com/how-to-cook/how-to-make-vol-au-vents 4)https://www.volpifoods.com/recipes/diamond-vol-au-vents-puff-pastry-shell/

RECIPES

(click for better image quality)

Plan of Work

REFLECTION

Results

Method:

Laminated Dough: The laminated dough method worked decently well. We struggled to roll the dough by hand and create even and sturdy layers.

Chef Michael Schwartz brought us some puff pastry to try. His layers using the sheeter were very consistent and easy to see in the final product. Our layers were less visually distinct. It was easy to count ten layers of his pastries since the layers were separate and outlined with a darker brown from crisping on the edges after separating.

Pastry Cream: Creating pastry cream went smoothly. There were some teams that had trouble with scrambling their eggs. We allowed the mixture to cool off somewhat, and we also stirred some of the hot liquid into the eggs to temper them before adding them to the hot mixture.

Taste: The pastry was a decent balance of sweet and salty. I would say that the butter flavor was strong.

I am not sure what category this goes in, but it should be noted that these pastries sit heavily in your stomach. The small amount that I had made me feel like I had eaten a lot of junk food. This is why I think this pastry goes well with some fresh fruit to balance out the fat.

Flavor: The cream cheese recipe was not a good recipe flavorwise; it was overwhelmingly sweet. The frangipane baked in the pastry had the best flavor over all. It was not too sweet and the almond flavor shone through.

Texture: The texture of the pastries was fine. It was not excellent, but there was crunch and tenderness. I would say that the pastries lacked volume and air. They were not as puffy as they should have been.

The texture of the pastry cream was pleasant. It was smooth and silky. The vanilla made it smell nice as well.

Appearance:

Evaluation of results  

Discuss the techniques that did work well.

The pastry cream method worked well and was tasty. I can see why this is a useful item to know how to create.

Discuss the techniques that did not work well.

Laminated dough worked not as well as we would have liked. The dough was stretching and tearing. The layers did not become as distinct as we would have liked.

The filling methods worked fine, however the accidental addition of the raw fillings to the pastries caused some food illness which is very bad.

Conclusions

The learning objectives were somewhat met. We prepared laminated dough, and prepared puff pastry, however, we did not bake the danish dough, so we did not get to see the results.

In the future, I will use the sheeter to laminate dough. This is a skill that I would like to learn. I would also like to try some alternative pastry shapes and fillings as well as a savory pastry. I think pastry is best with fresh fruit, so maybe I will make this again when it is time to pick some!

Thank you for reading!

[petermorwood]

These aren’t Gratin dauphinois, or potatoes au gratin, or Pommes gratinée dauphinois, or any of the several other names, for one very important reason: pommes or potatoes aren’t involved.

Instead it’s a “Coiner’s Bake” using parsnips, because @dduane​ has been adding to the “Food and Cooking of the Middle Kingdoms” project, a cuisine where potatoes don’t exist.

The name comes, obviously, from its coin-shaped slices; for the rest it’s an adapted version compiled from the best bits of about six Gratatommes recipes. The cream sauce winds up a bit more liquid than regular Dauphinoise because parsnips are wetter than potatoes; the slight pepperiness of their flavour makes for a delicious variant.

It was made to accompany Darthene Garlicked Chicken.

We made a no-knead loaf, cut it into chunks and, along with butter, pepper, chopped onions and garlic both raw (but smoked) and roasted then puréed, we transformed it into stuffing with which the chicken was, well, stuffed. Or indeed well-stuffed, including under the breast skin. It was then roasted and let rest while a knife was sharpened and the drippings made into gravy.

The Coiner’s Bake was divvied into separate servings...

...and the whole thing plated up to have its picture taken...

...before the photo props were eaten, and very good they were.

Now, two people CAN dispose of an entire roasted chicken & trimmings between them if they put their minds and a good appetite to it, but DD wanted to try another dish mentioned in the Middle Kingdoms stories: Steldene spiced-honey Chicken Pastries.

So the meat was stripped from the chicken (carcass into stock-pot) and chopped together with an onion, a generous pinch of salt and several grinds of pepper. We did the chopping in our Magimix with blips of the pulse button, since DD wanted chunkiness, not mince.

This mixture was then put by spoonfuls onto puff pastry squares (ETA arranged in the recesses of a muffin tin) and drizzled with spiced honey *, a nut of butter went on top, the pastry corners were folded in and these packages were then baked until golden (the muffin tin goes on a tray, because butter and honey tend to boil, overflow and wander about when hot, and chipping involuntary caramel off the bottom of an oven is a task best avoided).

* The honey was heated gently, then had chilli, cubeb, long and Sichuan pepper steeped in it for about 48 hours. Next time we'll let the infusion go on for about a week, but even after a couple of days it had perked up enough that  it wasn't just honey any more.

The first pastry was too big, but we kept it (briefly) for reference purposes.

Double-bite-size is best, since these are finger food (think vol-au-vents). They’re excellent hot from the oven, and just as good as part of a cold collation, which is nice because that's how they're served in the story.

A sharp dipping sauce would be a Good Thing, perhaps based on tamarind assuming the Middle Kingdoms have tamarind, though any fruit that goes with meat would do, such as blackcurrants, gooseberries, cranberries...

The Palate of the Mind is is going “Ooh! Ooh!” and waving a hand while suggesting that adding the cooked, sieved, unsweetened fruit to a sharp Greek-style yogurt would be Another Good Thing.

I’m inclined to agree, but that’ll have to wait for next time because yet again, we seem to have eaten all the props.

Well, wouldn’t you?

I’m just surprised there were this many left to photograph...  :->