Sunday, September 27, 2009

Daring Bakers Vols-au-Vent



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.

12 comments:

  1. you both are winners from what I can tell. the pastry looks light and teh feelings make my mouth water.

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  2. Your fillings are wonderful! Great job on this month's challenge.

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  3. beautiful presentation, your vols-au-vent look absolutely delicious!

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  4. Ohhh man, does your puff pastry look great! You did an excellent job!

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  5. Very nice! I'd love to try yours, yum!

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  6. Oh wow, both those fillings look and sound incredible! Umm... sorry though... I think that pork has my name on it ;)

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  7. I am vegetarian and your filling sounds just amzing..great job!!

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  8. Wow, 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?
    Anyway, both your creations look yummy as always.

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  9. Great job on the puff pastry. Your pork filling sounds fantastic!

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  10. I love the square shaped puff pastry! Both varieties look delicious!! :)

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