Guillaume Nicoli's Vol-Au-Vents
1 x roll of flaky pastry
1 x egg
Pre-heat oven to 190 degrees.
Create an egg-wash by mixing the egg and milk together.
Roll out pastry and cut it with some round shaped cutters. (8 x total as a base then cut another 8 for the tops.)
Egg wash the base of the pastry.
Bake for 25/30 mins
Bechamel : ( white sauce)
210 gr milk
20 gr flour
20 gr butter
Boil milk in a pot then remove from heat and place in a bowl.
In the same pot, melt butter and add flour. Keep whisking for 2 minutes. This process is called creating a “roux”.
Add the hot milk, a little at a time and keep whisking.
Filling suggestions are: fish, meat, veges.
(Pan fry with oil and herbs.)
Fresh cream 200 gr
Vanilla essence 2 gr
Raspberry Jam or coulis 100gr
Fresh seasonal fruit
Add vanilla essence to the cream and whip. Cut fresh fruit into small cubes.
Top with jam or coulis.