Blueberries Vol Au Vent Recipes

VOL-AU-VENT

Steps:

• Lightly flour a clean work surface. Using a rolling pin, gently roll out dough until it is about 1/4 inch thick. Using a 4-inch vol-au-vent cutter, cut out 4 rounds. If using a 3 1/2-inch cookie cutter, cut out 8 rounds; cut out centers from half the rounds with a 2 1/2-inch round cookie cutter to form rings.
• In a small bowl, whisk together egg yolk and cream. Using a pastry brush, moisten top of each vol-au-vent with egg wash, being careful not to let any drip down over the cut edges. (Or moisten each ring and round with egg wash; lay one ring on top of each round, lining up outside edges.) Place vol-au-vents on an ungreased baking sheet. Cover with plastic wrap; place in refrigerator 1 hour.
• Preheat oven to 425 degrees. Bake until vol-au-vents are puffed and golden on the outside, about 12 minutes. Reduce heat to 350 degrees; continue baking 10 to 12 minutes to let insides cook through.
• Transfer vol-au-vents to a wire rack. While still warm, cut out center of tops with a paring knife; set aside. Remove and discard inside dough, and let shells cool completely. Spoon or pipe in desired filling. Replace tops, and serve.

MUSHROOM VOL AU VENT

Steps:

• If you would rather not make the pastry you can purchase Vol au Vent shells and can skip the first several steps.
• Roll the pastry out to 1/4 inches thick on a well floured board.
• Cut six 3 inches circles with a pastry cutter. Make a smaller cut 1/4 " inside each case all around but do not cut all the way through.
• Place on ungreased baking tray and chill in the refrigerator for 30 minutes.
• Brush the tops of the cases with the egg and water glaze and bake at 400 degree for 20 minutes or until well risen and golden.
• Cool on a wire rack then carefully remove the lids with a sharp knife and scoop out any uncooked mixture.
• Filling.
• melt the butter in a skillet and add the sliced mushrooms. Cover and cook for 2 minutes.
• Blend in the flour and cook for 1 minute.
• Blend in the milk, bring to a boil then lower to a simmer for 2 minutes.
• Season well with salt and pepper.
• Fill the prepared cases with the filling, replace the lids and return to a 400 degree oven for another 10 - 15 minutes. Be careful they do not burn.
• prep time includes making the shells.

BLUEBERRIES VOL-AU-VENT

Steps:

• Bake pastry shell according to pkg directions.
• Mix blueberries, 3/4 cup sugar, cornstarch, water and lemon zest in saucepan.
• Cook and stir over medium heat until mixture boils and thickens.
• Cover and refrigerate.
• Mix 1/3 cup sugar and flour in saucepan.
• Stir in milk.
• Cook and stir over medium heat until mixture boils and thickens.
• Remove from heat and gradually stir in half of hot mixture into egg.
• Return egg mixture to saucepan.
• Cook and stir over medium heat 1 minute.
• Remove from heat and stir in butter and vanilla.
• Place plastic wrap directly onto surface of pastry cream and refrigerate 45 minutes.
• Spoon 1 tablespoon blueberry mixture into each pastry shell.
• Top with 1 tablespoon pastry cream and 1 tablespoon blueberry mixture.
• Repeat layers.
• Add almond extract and chopped fine almonds to whipping cream or non-dairy whipped topping.
• Top with remaining pastry cream and almond-flavored whipped cream or non-dairy topping.
• Bon Apetit!