Vol au vent with butter 8 cm

A crispy puff pastry crust with butter, perfect for traditional vol-au-vent recipes, as well as for the most original applications.

INSTRUCTIONS

- To cut out the hat choose a sharp knife, to be used vertically.

- Once the hat is removed, it's possible to enlarge the filling space by tamping the inside of the bouchee with the top of your knife.

- The puff pastry vol-au-vent is often filled after reheating it in the oven. It can also be filled before reheating for some specific garnishes, that need to be au gratin by example.

- The puff pastry of the vol-au-vent is neutral : it's easily adaptable to savoury applications and sweet applications.

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