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Vol-au-Vent
Appears in
Published 2010
- Assemble the equipment needed.
- Lay the larger round on the dough.
- Use the tip of a sharp knife and cut cleanly around the circle.
- Repeat, cutting out three large rounds of the same size.
- Place a smaller round in the center.
- Cut cleanly around.
- Lift a large circle and transfer to a clean baking sheet.
- Brush the surface with water.
- Lift the second round and carefully place on top of the first round.
- Make sure that the edges are even.
- Smooth out any air bubbles.
- Brush the edges with water.
- Fold in half and carefully lift up the ring of dough.
- Lay on top of the stack.
- Be careful not to stretch the dough.
- Make sure the edges are even.
- Chiqueter the edges using the back of a small knife. Push the back edge of the knife at an angle into the dough.
- Continue all the way around.
- Press well against the edges.
- The result should be an even scalloped edges.
- Brush raised edge with egg wash.
- Brush the center with egg wash.
- With the tip of a small knife, score across the top.
- Turn, and score in the opposite direction.
- Using a toothpick, pierce the dough at the inner points of the edge.
- Once finished, the vol-au-vent is ready for baking.
