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.
Today I had my first attempt at a wonderful pastry. Vols-au-Vent is a puff pastry very similar to a croissant or danish. I think the difference here is that the Vols-au-vent does not use any yeast. I could be wrong since the only croissants I have dished out from my oven are the ones that come in metal cylinders :)
This was absolutely delicious and heavenly. I don't think I can buy the frozen stuff again from the supermarket after tasting this. There is no turning back at this point. Due to the versatility of the "Puff" I also incorporated a savory dish because I'm not all about sweets all the time.
My first puff was a classic lightly sweetened fresh whipped cream with strawberry's. I added some powdered sugar over the puff to give sweetness to it. The puff alone is not sweet.
For my savory Vols-au-vent I have a braised lamb roast sliced thinly with a Moroccan inspired sauce consisting of dried apricots and prunes that were slow cooked with the lamb.
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