Learn how to make Puff Pastry Shells (aka Vol au Vents)! Visit foodwishes.blog... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Puff Pastry Shells technique!
Chef John you should have your own cookbook! I love your recipes, I have tried many of them and they work out great! Thanks for the informative and humorous videos! ~Julie
Okay so I just started watching these videos and they have me hooked .. I think the reason why was he goes straight into the recipes and cooks real fast and he's voice is really entertaining
Chef John, you're the greatest! An absolute wonderful teacher and chef. That said, 'heighth' isn't a word. Just look at how odd it is when spelled out.
Chef John: I find your recipes and the way you explain them extremely good and useful. Plus the fact that you also make it fun to watch! Thank you very much for your superb efforts.
je suis francaise. In France if you ask for a vol au vent they will not know what they are. We call them Bouchées Pâtissières. Very good clear easy to follow video. Well, I for one loved your pronunciation.
These CAN be complicated, but he shows such a practical method. I prefer to make my own puff pastry but I can really see the benefit of using storebought. Homemade can indeed be frozen at a certain point and ready to rock 'n' roll, but it would have to depend on how much time you have, et c. These would be fine for Thanksgiving! "String bean casserole" in them comes to mind (so many ways to make that), puréed yams, wonderful mushroom sautés, bechamel sauce, Thanksgiving ham bits, scalloped oysters, chestnuts, et c. Go!! (I miss Thanksgiving!)
to make these with , say a vanilla custard filling, does the custard go in as a liquid and then bake longer or does one scoop a cold custard into the shell and it not look as aesthetically pleasing (I.w. a nice smooth custard)? BTW, I enjoy your videos and have learned a great deal. Thank you.
When chef john said you can call them vol au vent if you're french, which you're not, i stopped a second, because i am indeed French, so i thought, wait a minute am i even French ? haha
As usual, your demonstration has been helpful and chucklesome too… I’m about to invite friends to high tea. Coronation Chicken vol au vents will be on the menu! oh yes 😊
Thanks Chef, I bought pastry sheets to make a "Napoleon" but it didn't turn out so neat. I needed to find another way to use the pastry cream and whip cream that'd be a bit cleaner, and you gave me a method. :o)
chef john what is the time line you recommend to thaw the puff pastry doe after the taking it out of the freezer. I always mess it up by keeping it outside to thaw too long. your advice helps. thank you again.
I was just wondering, have you ever done a video on black bean brownies? I love black beans and have been viewing recipes. Before I decide on any particular recipe I would like to see how your recipe looks.
I am from Vancouver, BC and no matter which superstore I went, I could never find the frozen puff pastry. Any store name I should know? I like your receipt and I am dying to try it myself.
OneLifeDaily What do you usually make for Thanksgiving? I usually make lasagna(as per Italian family tradition) and/or roast beef because my Father loves it... But THIS YEAR IS ALL ABOUT ME & MY BOYFRIEND FOR ONCE & WE WANT DUCK! haha ;)
I know this is an old video... but I still gotta ask: Can you cut and shape the rings and put them back in the freezer so they are uniformly cold, before you bake them? I feel like I'm missing something here :(
Victorinox 8' or 10" chefs knife is the best value you will find for a beginner knife that would perform in a professional kitchen as well as the home kitchen.
I just tried to make this, and when I unfolded the pastry the line where it was folded kept trying to rip and looked really fragile, did I let it thaw too much or not enough? I've never used puff pastry before and this was a nice little disaster ^^' my shells didnt get near as tall even though I thought I handled it correctly
i tried this today, but the puff pastry did not rise so much, it stuck at 2cm flat.... dunno what i did wrong :/ maybe i used the wrong puff pastry? but it looks like if i would have done 4 layers it would have became big enough....... i used the original dutch puff pastry from the brand 'koopmans' that comes frozen. edit; this one - > www.ah.nl.kpnis.nl/static/product/AHI_434d50323430353234_1_LowRes_JPG.JPG btw i must say it tastes perfect haha.. but its just 50% less high. i made it with some quick spinach, beef, mushroom and cheese filling (also some milk, flour and egg in it) (in case you are wondering, i put this in after the pastry was baked ofcourse.)
On 0:51 something happened. Out of nowhere, the upper right piece of dough is covered with egg wash, and there are some egg dripping on the counter. What happened??? Was it violent event? Are you OK?
