Mouth Watering Breakfast Vol au Vents
Family Tested & Approved
THE PASTRY SHELL
1 puff pastry sheet, thawed, but still nice and cold
slab bacon, cooked and crumbled
sweet butter, unsalted (clarified, if possible)
salt, kosher variety, to taste
black pepper, freshly ground, to taste
fresh chives, chopped
sharp cheddar cheese, freshly grated
Gather your ingredients.
Thaw out a piece of puff pastry.
Chef’s Note: It should still be nice and cold, but unfrozen.
Cut the pastry sheet into equal squares.
Chef’s Note: We are going to use three layers for each Vol au Vent, so ideally you should have 3, 6, 9, etc., squares.
Chef’s Note: These don’t have to be squares; you could use cookie or biscuit cutters to make them. Since most Vol au Vents are rounds, I choose to make mine square (I’m such a rebel).
Whisk the egg with a just a touch of water.
Brush both sides of the puff pastries.
Create nice stacks of three per Vol au Vent.
Using a cutting device, cut through the first layer of each Vol au Vent.
Chef’s Tip: You could use most anything… including a small drinking glass.
Place them into the refrigerator.
Place a rack in the middle position, and preheat the oven to 350f (176c).
Put the Vol au Vents on a parchment-lined baking sheet.
Place into the preheated oven, and bake for 20 to 25 minutes, or until risen and golden brown.
Chef’s Tip: To achieve even baking, halfway through the baking time, rotate the baking sheet 180 degrees.
After they come out of the oven, remove the scored out section of the puff pastry, hollow out the interior, and reserve.
Gather your ingredients.
Chef’s Note: The portions listed for the ingredients will make one Vol au Vent.
Using a fork, mix together the egg, sour cream, and heavy cream. Then season with some salt & pepper, to taste.
Place a pan over medium heat.
After the pan has heated up, add the butter, and allow it to melt.
Chef’s Note: If you can use clarified butter, please do. It will not easily brown, and because there is no water in clarified butter, you won’t have to wait for the foaming to subside.
Add the egg to the pan.
Sprinkle in the crumbled bacon.
Use a spatula to slowly push the cooking eggs toward the center of the pan, and then tilt the pan to allow the uncooked eggs to move to the outer edges.
Repeat this process until you have nice large curds.
Chef’s Note: The eggs will continue to cook after they are removed from the heat. So, remove them when they are still a bit on the soft side.
Place a rack in the upper position, and set your oven to broil.
Spoon the eggs into the Vol au Vents.
Add the cheese to the top.
Place into the oven until the cheese melts, and starts to bubble, about 1 or 2 minutes.
Remove from the oven and sprinkle on the chives.
Serve while still nice and warm. Enjoy.
Keep the faith, and keep cooking.