Sunday, September 27, 2009
Vols-au-Vent “I’m in pastry heaven”
DARING BAKER'S SEPTEMBER CHALLENGE
The September 2009 Daring Bakers' Challenge was hosted by Steph of 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.
Pastry, for me, is reminiscent of my childhood. My earliest memory of pastry is of my Father coming home with these flaky, buttery beauties with a milk chocolate filling laying gloriously atop each other in a sea of waxpaper as I greedily peek inside the square white paper box from the Modern Bakery. And to this day I am a glutton for these French delights, never satisfied with just one. I've coveted many an eclair, palmier and danish but whenever I lock eyes with a chocolate croissant I fall head over heels in its familiar throes, like an old lover whom you've never quite forgotten. Twenty seven years running and it's still my favorite pastry...
The September 2009 Daring Bakers' Challenge was hosted by Steph of 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.
Pastry, for me, is reminiscent of my childhood. My earliest memory of pastry is of my Father coming home with these flaky, buttery beauties with a milk chocolate filling laying gloriously atop each other in a sea of waxpaper as I greedily peek inside the square white paper box from the Modern Bakery. And to this day I am a glutton for these French delights, never satisfied with just one. I've coveted many an eclair, palmier and danish but whenever I lock eyes with a chocolate croissant I fall head over heels in its familiar throes, like an old lover whom you've never quite forgotten. Twenty seven years running and it's still my favorite pastry...
I'd never ventured the prospect of making one from scratch until the September challenge of the Daring Baker's group was announced. The basic dough is easy to prepare and from it the many possible variations are endless. "Let your imagination run wild". While the challenge and all of the steps involved seemed daunting at first, the actual task if anything was quite cathartic. Imagine being able to pound chunks of cold yellow butter to paper thin consistency and release the frustration of a somewhat trying day only to devour layers of beautiful buttery dough that brings you tears of joy and sheer contentment. In my opinion, this is the perfect antidote to a long and difficult day.
Vols-au-Vent, as I perceive it is, crispy flaky layers of buttery cases with a sweet or savory filling. True to form, I indulged in both. For my savory filling - I prepared a version of spicy chicken mince (kheema- an Indian recipe from my Mother) draped in a mushroom and white wine sauce. It was only fitting to round out my mini darlings with some delightfully red and juicy cherry tomoatoes I had stumbled upon in the market. It was simply sublime! Onto the sweet version : a duet of creamy orange chocolate ganache and sweet, sweet strawberries nestled between layers of heavenly pastry.
I am therefore compelled to quote Marie Antoine-Careme " The fine arts are five in number, namely: painting, sculpture, poetry, music and architecture, the principal branch of the latter being pastry."
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