GORDON RAMSAY RECIPES

Unroll the puff pastry and cut 27 small circles from the rolls with a 6 cm pastry cutter.
With a slightly smaller pastry cutter, cut a hole in the center of 18 of the 27 circles of pastry, in order to obtain rings.
Place the unperforated circles on the baking tray lined with parchment paper, brush with milk, then place 2 rings on each circle, overlapping each other, trying to match the edges, also brushing the two rings with milk before overlapping them, so that they adhere well.
Bake for about 10 minutes in a preheated convection oven at 200 ° C, then take out of the oven and leave to cool.

In the meantime, work in a mascarone bowl, nutella and icing sugar to obtain a smooth and homogeneous cream.

When the vol au vents are completely cold and just before serving, fill with the Nutella cream.

The sweet vol au vents are ready: decorate with raspberries and serve.

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Roll out the puff pastry and obtain many stars, in even numbers, with a mold.
Pierce the middle of the stars with a round pastry cutter.
Brush the whole stars with milk, then superimpose the perforated ones, making the edges coincide well, placing them gradually on the baking tray lined with parchment paper.

Brush again with the milk and cook for about 15 minutes or until golden brown at 180 °, in a preheated oven, then cool.

Cut the olives and salmon into small pieces and mix them with the mayonnaise.

If necessary, slightly flatten the center of the vol au vent with a finger, then fill with the filling.

The vol au vent puff pastry stars are ready, decorated with pink peppercorns and served.

Gordon Ramsay Recipes

Tag: Vol

Vol au vent sweets – Italian Cuisine

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