mouth watering breakfast vol au vents

How To Make mouth watering breakfast vol au vents

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  Step 1
  THE PASTRY SHELL
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  Step 2
  Gather your ingredients.
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  Step 3
  Thaw out a piece of puff pastry.
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  Step 4
  Chef’s Note: It should still be nice and cold, but unfrozen.
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  Step 5
  Cut the pastry sheet into equal squares.
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  Step 6
  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.
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  Step 7
  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).
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  Step 8
  Whisk the egg with a just a touch of water.
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  Step 9
  Brush both sides of the puff pastries.
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  Step 10
  Create nice stacks of three per Vol au Vent.
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  Step 11
  Using a cutting device, cut through the first layer of each Vol au Vent.
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  Step 12
  Chef’s Tip: You could use most anything… including a small drinking glass.
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  Step 13
  Place them into the refrigerator.
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  Step 14
  Place a rack in the middle position, and preheat the oven to 350f (176c).
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  Step 15
  Put the Vol au Vents on a parchment-lined baking sheet.
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  Step 16
  Place into the preheated oven, and bake for 20 to 25 minutes, or until risen and golden brown.
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  Step 17
  Chef’s Tip: To achieve even baking, halfway through the baking time, rotate the baking sheet 180 degrees.
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  Step 18
  After they come out of the oven, remove the scored out section of the puff pastry, hollow out the interior, and reserve.
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  Step 19
  THE FILLING
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  Step 20
  Gather your ingredients.
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  Step 21
  Chef’s Note: The portions listed for the ingredients will make one Vol au Vent.
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  Step 22
  Using a fork, mix together the egg, sour cream, and heavy cream. Then season with some salt & pepper, to taste.
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  Step 23
  Place a pan over medium heat.
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  Step 24
  After the pan has heated up, add the butter, and allow it to melt.
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  Step 25
  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.
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  Step 26
  Add the egg to the pan.
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  Step 27
  Sprinkle in the crumbled bacon.
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  Step 28
  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.
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  Step 29
  Repeat this process until you have nice large curds.
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  Step 30
  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.
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  Step 31
  Place a rack in the upper position, and set your oven to broil.
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  Step 32
  Spoon the eggs into the Vol au Vents.
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  Step 33
  Add the cheese to the top.
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  Step 34
  Place into the oven until the cheese melts, and starts to bubble, about 1 or 2 minutes.
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  Step 35
  Remove from the oven and sprinkle on the chives.
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  Step 36
  Serve while still nice and warm. Enjoy.
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  Step 37
  Keep the faith, and keep cooking.
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