INGREDIENTS
- Puff pastry:
- I knead:
- – Flour 400 g.
- – Water 220 cc.
- – Sal 10 g.
- Filling:
- – Butter 1/2 kg.
- – Flour 100 g.
- Filling 1&cooking-recipesx20e3;:
Hake and tuna brandana .
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- – Hake 250 g.
- – Tuna 250 g.
- – Mashed potatoes ½ kg.
- – Milk cream 100 cc.
- – Garlic 3 cloves.
- – Olive oil c/n.
- – Manteca c/n.
- – Chive.
- – Smoked paprika.
- – Salt and pepper.
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- Filling 2&cooking-recipesx20e3;:
Bacon and fruits .
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- – Smoked bacon 100 g.
- – Plums 4 models.
- – Apricots 4 pcs.
- – Peaches 4 models.
- – Figs 4 models.
- – Blue cheese 100 g.
- – Milk cream 100 cc.
- – Lemon zest 1 unit.
- – Almonds a handful.
- – Basil a handful.
- To accompany:
- – Inexperienced leaves.
- – Tomates cherry.
- – French dressing.
Take pleasure in a scrumptious VOL AU VENT following the recipe that cooking-recipesnahuelpomponio taught us to prepare dinner right this moment .
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Process :
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1.Kind a crown with the flour and place the salt and water within the heart. Knead and relaxation for 20 minutes wrapped in plastic wrap at room temperature.
2.For the paste, combine the butter with the flour with out saying an excessive amount of. Stretch a 20×30 rectangle on plastic wrap and chill for half-hour.
3.Stretch the dough forming a 30×40 rectangle, on high of this place the paste and shut the sides.
4.Stretch the stick and make a easy closure (in 3 equal components) Cool for 1 hour.
5.Stretch once more, orienting the opening in the direction of you; Make a double closure, filling the dough on one aspect and the opposite after which on itself.
6.Repeat a single spherical and a double spherical. Cool between every flip ½ hour.
7.Stretch 1/2 cm thick and minimize circles with a cutter, and rings (the identical circles with one other smaller minimize within the heart). Paint the circles with egg and place the identical dimension rings on high. Cool after which bake at 200°c for quarter-hour.
8.For the brandade, sweat the garlic within the olive and butter. Add the hake in small cubes and prepare dinner for a couple of minutes till it begins to crumble. Then add the potato and tuna and incorporate the heavy cream. Work for a couple of minutes till you obtain a homogeneous puree. Season with salt, pepper, smoked paprika and end with chives and fill the vol au vent.
9.For the fruit filling, brown the bacon in small sticks and blend with the fruits, cubed raisins, slivered almonds, blue cheese, cream and basil. Season and fill the vol au vent. Gratinate.
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Should you tried this recipe and wish to share the way it turned out, use the cooking-recipes and cooking-recipescooking-recipes.
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