Description
Vol-AU-vent (FR. vol-au-vent "flight of the wind") — a piquant snack of French origin, the small size of the baked puff pastry in the shape of turrets with a filling of meat, fish or mushroom stew. The vol-AU-vent is also referred to as the product of puff pastry without the filling. The invention of the vol-AU-vents is attributed to French chef Marie-Antoine Careme. His assistant, surprised how flat disk of dough turned into a high vol-AU-vent, allegedly exclaimed: "Master, he takes off into the air!" (FR. Maitre, il vole au vent!).
Ingredients
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The dough is flaky unleavened
500 g
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Chicken egg
1 piece
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Onion
150 g
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Carrots
100 g
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Mushrooms
150 g
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Salt
1 tsp
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Dry white wine
30 ml
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Butter
30 g
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Sunflower oil
30 ml
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Cheese
120 g
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Butter
15 g
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Flour
15 g
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Milk
300 ml
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Salt
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Nutmeg
Cooking
For vol-AU-vents to defrost the dough, not rolling, cut out circles,
Of parts of circles with a recess of smaller diameter
also cut out the middle.
Large circles, place them on a baking sheet with parchment, brush around the edge protein. On a greased round to posting the second disk of dough with a hole in the center, you can lay the third. Grease with egg and bake at 200 degrees for 10-15 minutes. Cut midway by the number of vol-AU-vents are also baked – it will be the caps.
Left "single" and the right "tier" vol-AU-vent.
Vegetables and mushrooms cut method "Julien" (strips with a thickness of 2mm). Onion cut in half and cut into half rings also 2mm thick, mix it with salt.
In a pan heat a mixture of sunflower oil and butter. Put the onions and carrots, and tormented under the lid for 15 minutes. Pour into pan with dry white wine and cook without lid for another 5 minutes and then spread on a cloth.
Mushrooms are sent to a dry cold frying pan and cook on medium heat.
Prepare the Bechamel sauce. In a saucepan melt butter,
sift evenly over its surface flour.
Fry the mixture for 2 minutes.
A thin stream pour in the cold milk, continuing to stir the sauce. Add salt, pepper and nutmeg. Cook on low heat for 5 minutes until thick. For Julien the liquid Bechamel, it needs to flow, but to be thick. If You fail to make a sauce without lumps – don't worry, it can be wiped through a sieve or beat with a blender.
Put the vegetables and mushrooms in a bowl,
Pour Bechamel. Mix well.
Julien lay the vol-AU-vents.
Sprinkle Julien grated cheese (1 tbsp per serving). Bake 5-10 minutes at 190 degrees tempertura.
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