Vol-au-Vent

Ingredients

• Roll Puff Paste 1/4 inch thick.

Method

1. 1

   Mark an oval on the paste, cut out, brush edges with cold water, and add a rim.

2. 2

   Chill and bake, covering during the first half-hour.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 255. The excerpt below is the record exactly as published.

vol-au-vents, patties, rissoles, bouchées, cheese straws, tarts, etc. It may be used for rims and upper crusts of pies, but never for lower crusts. Plain paste may be used wherever pastry is needed, except for vol-au-vents and patties. PUFF PASTE By Weight By Measurement 14 pound butter 1 cup butter . 7 ounces bread flour 11% cups bread flour 5 ounces ice water 54 cup ice water Wash butter (p. 27). Reserve 1 tablespoon and shape re- mainder into an oblong piece 14 inch thick, and put on floured board or cloth. Work 1 tablespoon butter into flour with tips of fingers of right hand, 2 knives, or pastry mixer. Moisten to a dough with ice water, turn on slightly floured board, and knead 5 minutes. Cover with cloth and bowl, and let stand 5 minutes. Pat, lift, and roll 14 inch thick, keeping paste longer than wide, and corners square. Draw into shape with fingers if necessary. Place butter in center of one side of paste. Fold other side of paste over butter. Press edges firmly, to enclose as much air as possible. Fold one end of paste over enclosed butter, other end underneath. PASTRY 619 Turn paste 14 way round, pat, lift, and roll 14 inch thick, having paste longer than wide, lifting often to prevent paste from sticking and dredging board slightly with flour when necessary. Fold from ends towards center, making 3 layers. Repeat 4 times, turning paste 14 way round each time before rolling. After fourth rolling, fold from ends to center, and double, making 4 layers. Chill. If paste is to be kept for several days, wrap in wax paper, and put in refrigerator, but not in direct contact with ice. To Bake Puff Paste. Shape, chill thoroughly. Arrange on cooky sheet covered with 2 thicknesses of brown paper. Bake 5 minutes in very hot oven (500° F.), then reduce heat 50° every 5 minutes down to moderate (350° F). Turn frequently. Measure Accurately, Chill Thoroughly and Handle Quickly PATTY SHELLS Roll Puff Paste 14 inch thick.

Cook this with the app: pantry check, scaling, and the assistant.