| • | Preheat oven to 425ºF. Roll the puff pastry dough to 1/4 inch thick.
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| • | Divide the dough into 8 squares of 4 inches sides.
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| • | Place the squares on tray with parchment paper and refrigerate for 30mintues
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| • | Mixed together egg yolk and1 tbsp water, to make the egg wash.
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| • | To build Vol au Vent, utilising a pastry cutters, cut down 2 circles of 3-7/8 inches in diameter in 2 pastry square. .
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| • | Brush one with egg wash; cut down into the center of the second one a circle of 2-1/4 inch, to obtain a ring.
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| • | Place the ring on the top of the 1st circle, border to edge.
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| • | Place on tray with parchment paper underneath, refrigerate.
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| • | Repeat the operation for the following Vol-au-vent.
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| • | When ready, brush slimly with egg wash out and bake for 25 to 30 minutes.
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| • | Let cool and take aside lid and scoop aside the inner to form a pastry case.
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| • | Vol-au-vent is ready.
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