Vol-au-Vent Dough is a light, buttery puff pastry used to create elegant French pastry cases. When baked, the laminated dough rises into crisp, golden layers with a hollow center, perfect for savory or sweet fillings.
Prepare the dough using flour, cold water, salt, and butter.
Chill the dough before rolling and laminating.
Roll and fold the dough several times to create thin buttery layers.
Chill the laminated dough until firm.
Roll out the dough and cut into round shapes.
Cut the center from some rounds and place the rings over the base to form the pastry case.
Brush with egg wash and bake until puffed, golden, and crisp.
All-purpose flour – 250 g
Unsalted butter – 200 g
Cold water – 120 ml
Salt – ½ tsp
Lemon juice – 1 tsp
Egg – 1, for egg wash
All-purpose flour – extra for dusting
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