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.
My goodness this was a challenge. Roll, fold, chill, and repeat, about 900 times and somehow you end up with puff pastry. Form the pastry into pretty shapes and fill them and you get Vols-au-Vent (little puff pastry cases designed to hold filling).
The BF helped out big time with this challenge because for once he was as excited as I was about making it. No surprise since it was the first non-dessert challenge I've had with the Daring Bakers. So the BF and I each picked our signature filling and had a vols-au-vent throwdown.
Meanie: Goat cheese and roasted red pepper with basil pesto.
(Yes, it's lopsided, but just tilt your head to the right and I promise it'll be ok).BF: Smoked pork with fig balsamic glaze.
Unfortunately, I didn't try his (don't eat meat), but he assures me that he's the winner ( I just nod and smile).Recipes:
Puff Pastry/vols-au-vent : here on Steph's amazing drool-inducing blog.
Basil Pesto: From Ina Garten
Fig Balsamic Glaze
1/4 cup fig jelly
2 Tb water
1 tsp salt
2 Tb balsamic vinegar
1 tsp chilli powder
Stir the jelly and water in a small saucepan over medium heat. Stir in salt and chilli powder. Cook for 5 min. Lower the heat. Stir in vinegar. Cook over low heat for 5 min.
you both are winners from what I can tell. the pastry looks light and teh feelings make my mouth water.
ReplyDeleteYour fillings are wonderful! Great job on this month's challenge.
ReplyDeletebeautiful presentation, your vols-au-vent look absolutely delicious!
ReplyDeleteOhhh man, does your puff pastry look great! You did an excellent job!
ReplyDeleteVery nice! I'd love to try yours, yum!
ReplyDeletewow, they both look good, cograts!
ReplyDeleteOh wow, both those fillings look and sound incredible! Umm... sorry though... I think that pork has my name on it ;)
ReplyDeleteI am vegetarian and your filling sounds just amzing..great job!!
ReplyDeleteWow, I can't believe you actually made puff pastry. AB taught me how to do it, but so far it seemed too much effort to me. Is it like homemade pasta -- so much better than the store bought stuff?
ReplyDeleteAnyway, both your creations look yummy as always.
Great job on the puff pastry. Your pork filling sounds fantastic!
ReplyDeleteI love the square shaped puff pastry! Both varieties look delicious!! :)
ReplyDeleteOoo... those look good.
ReplyDelete