Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, caprese vol au vent. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
¡Una receta original y muy fácil de hacer para sorprender a tus invitados! A vol-au-vent is a small hollow case of puff pastry. It was formerly also called a patty case.
Caprese Vol au vent is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Caprese Vol au vent is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have caprese vol au vent using 4 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Caprese Vol au vent:
- Take 12 nos vol au vent shells
- Make ready 12 nos mozzarella cheese slice
- Get 12 nos basil leaf
- Prepare 12 nos tomato slices
If you don't have pastry cutters, the vol-au-vents will also work as squares or rectangles. Learn how to make vol-au-vents with our classic recipe and guide. Vous cherchez des recettes pour vol au vent ? The classic French puff pastry shells vol-au-vent serve as the flaky cups for seafood Newburg.
Instructions to make Caprese Vol au vent:
- Take vol au vent shells, cut tomato slices, mozzarella cheese slices, wash and cut the basil leaf in length wise and keep a side, take mozzarella cheese slice layer with tomato and basil leaf roll it properly, put on the top of vol au vent shells and serve.
- For vol au vent shells - 350 g - butter puff pastry - plain flour, for dusting,Preheat the oven to 190ºC/gas 5 and line a baking tray with greaseproof paper. - Roll the pastry on a lightly floured surface to about 5-6 mm thick. Using a small cutter or wine glass, about 6cm across, cut out 12 rounds,Place the circles on the baking tray and prick their centers several times with a fork. Beat the egg, then egg wash the circles. Bake on the top shelf of the oven for 10 minutes
If you use store-bought dough, they're easy to shape. Cut out puffed centers to use as lids; set aside. Fill vol-au-vent with seafood Newburg; garnish with parsley and top with lids. A light, round bite-sized shell of puff pastry, sometimes with a pastry lid, with a delicate filling, served as a hot or cold starter or hors d'oeuvre. The filling is made up of meat, seafood or vegetables usually bound with a sauce.
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