Vol-au-Vent

Flaky Pastry Timbale

Preparation info
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

Method

  1. Make Feuilletée. On the sixth and final turn, roll the pastry into an 8 x 16-inch strip and about ½ inc