I successfully completed another Daring Bakers' challenge this month! This was my first-ever attempt at making puff pastry from scratch. I normally buy the frozen stuff from the grocery, but it was pretty satisfying to make it myself (not to mention super delicious). The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.
First, the dry ingredients are placed in a food processor bowl.
The dry ingredients and water are pulsed until a ball forms.
The pastry dough is rolled into a square before being filled with butter.
The butter-filled dough is rolled into a long rectangular shape to begin the layering process.
The pastry dough is folded into thirds between each rolling.
The shapes are cut from the chilled pastry dough.
The vols-au-vent are assembled and brushed with an egg wash.
The baked shells and tops are cooled.
Once the shells are cooled they can be filled with the mousse. Yum!
First, the dry ingredients are placed in a food processor bowl.
The dry ingredients and water are pulsed until a ball forms.
The pastry dough is rolled into a square before being filled with butter.
The butter-filled dough is rolled into a long rectangular shape to begin the layering process.
The pastry dough is folded into thirds between each rolling.
The shapes are cut from the chilled pastry dough.
The vols-au-vent are assembled and brushed with an egg wash.
The baked shells and tops are cooled.
Once the shells are cooled they can be filled with the mousse. Yum!
Great step-by-step pictures!! I love the chocolate mousse--it looks delicious! :)
ReplyDeleteGreat job on this challenge! Raspberries and chocolate mousse was such a great filling idea! (I did raspberries and ganache for one of mine.)
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