Cherry Vol-au-Vents

Appears in

Published 2008

Scale Danish Pastry Dough (Croissant-Style) into 14-ounce (400 g) units.
Roll out into a rectangle 7 × 11 inches (18 × 27 cm) in size.
Cut into 2 strips 3½ × 11 inches (9 × 27 cm), then cut each strip into 3½-inch (9 cm) squares.
Fold each square in half diagonally to form a triangle (a).
With a chef’s knife, cut a strip ½ inch (1 cm) wide along the two short sides of the triangle, starting at the folded edge and stopping about ¾ inch (2 cm) from the opposite corner (b).
Unfold the square. Brush with egg wash.
Fold each cut strip to the opposite side to make a diamond-shaped pastry with a raised border all around. Press corners to seal (c).
Proof for 20 minutes at 85°F(30°C).
Egg wash again.
With a pastry bag or spoon, deposit about 2 teaspoons (10 g) pastry cream in the center of each pastry. Fill with cherries. You will need about 1 ounce (25 g) cherries for each pastry (d).
Bake at 350°F(180°C) for 15 minutes.
Cool and brush with apricot glaze.

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