How to Make Puff Pastry Shells – Vol au Venting

How to Make Puff Pastry Shells – Vol au Venting

As promised, here is the video to learn how to make your own puff pastry shells or events of theft, because they would be called in France and some places in the United States. These are fairly simple to do and once cooked the real fun begins, as they can hold so many incredible fillings, sweet or savoury.

The key is to make sure of your puff pastry that is very firm and very cold, preferably still partially frozen, before starting to cut. You want beautiful NET cuts, because if you crush the layers of dough together, your shells will not more high rise, and they can also Cook in some strange shapes. That said, even though I was shooting and works much too slowly, these still came out pretty well.

Once they are satisfied, they look great, isn't that big of an agreement, but in general, the dough is the coolest, the most pleasant of the final product. Other than being too rough with the dough, another common mistake is just cooked. Your shells could be beautiful, 15 minutes, but can still be raw on the inside. As long as the outside does is not too dark, don't be afraid to let them cook a little longer.

With regard to the falls. You do re - roll puff pastry cut and are shells are the same, but what you can do is cut into irregular shapes, gilding it and dust with cinnamon and sugar. Once cooked to a crisp, golden brown, you'll have a great little sweet treat to serve with coffee or tea. I hope that you give this technique easy and fun to try very soon. Enjoy!

 How,to,Make,Puff,Pastry,Shells,–,Vol,au,Venting