I had never made vols au vent cases until I read a post from Helene of Superkitchenmachine where she explains all the step-by-steps to achieve those delicious puff pastries. Up to then, I was buying them from France so when they ran out (which happened pretty quickly), I had to wait for my next trip home to get my hands on those beauties. Now, I can tell that I shall never have to wait to eat these again! Thank you Helene for sharing this recipe and giving me the motivation I needed to attempt to make vols au vent from scratch!
90g ice cubes
180g frozen unsalted butter (cut into 1cm chunks and freeze at least 24 hours)
1/2 tsp salt
2 tbsp water
It’s up to your imagination really but we like it with Bechamel, ham, mushrooms, cheese and cooked chicken.
- Put the ice cubes, butter, flour, and salt in the TM bowl and mix 7 sec, speed 7.
- Mix 5 sec, reverse, speed 5.
- Lock the lid and knead for 3 min while adding the water through the hole. The dough should look like beads at this stage.
- Tip out the dough onto a piece of cling film and bring it all together as quickly as possible. Wrap in the cling film and leave in the fridge for 1 hour.
- Preheat the oven to 200C.
- Put the dough between 2 pieces of cling film (or on the floured worktop)
- Working quickly, roll out the dough into a rectangle shape about 5mm thick.
- Fold the top third towards the middle and the bottom third on top of the folded dough. Turn the folded dough 90 degrees to the right (or the left but keep turning the same way at each folding step).
- Repeat step 6 and 7 at least 3 or 4 times (this will create the layers on the puff pastry).
- If the dough gets too hot and sticky during the folding steps, put it back to the fridge for 20 minutes or in the freezer for 10 minutes.
- Roll one last time to a rectangle of 1 cm thick.
- Using a dough cutter, cut out circles into the dough.
- Either use a smaller cutter or a sharp knife to cut out the “hat” but careful not to cut through the dough (note that if you want bigger vols au vent, you put 2 circles of dough on top of each other, in that case, only cut out the hat on the top circle).
- Brush the dough with milk or egg wash (1 egg beaten with 2 tbsp of milk).
- Bake in the oven for 30 minutes (more for bigger vols au vent) or until they are golden and crispy.
- Let them cool down a little before cutting out the hats and stuff with the filling of your choice. I usually put them back to a cooler oven (about 150C) for 10 to 15 minutes to heat the filling.