Vol au Vent (Savory Puff Pastries)
Sunday, March 21st
11:00 AM - 12:30 PM Pacific Time
Join Gloria in her kitchen in a central apartment in the heart of Florence and learn how to make tasty vol au vents. Originating from France, but popular in northern Italy as well, these delicious bites are perfect for an appetizer or quick bite to go!
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Vol au Vent
about 20-30 puff pastry bites
Pastry
2 sheets puff pastry (rectangular or round)
1 egg, slightly beaten
Fillings (three different fillings will be made in class using the following ingredients)
2 cups heavy cream
1 cup ricotta cheese
1 cup blue cheese crumbles
1 cup shredded gruyere cheese
1 cup shredded ham
1 cup grated parmesan cheese
1 cup green peas, cooked
tabasco sauce or angostura bitters
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
2 round pastry cutters - one about 2 inches in diameter and the other about 1 inch
“sac a poche” or decorating/piping bag with nozzle - can be purchased here (or a large plastic Ziploc bag with the corner snipped off)
Brush for egg wash (optional)
Baking sheet
General Steps
Prepare the pastry circles (vol au vent).
Pre-bake the vol au vents before filling.
Prepare the fillings.
Fill the vol au vents and bake again (for those that will be served warm).