HUFFING WITH THE DARING BAKERS...TIME FOR PUFF PASTRY!

"All things require skill but an appetite"

George Herbert

VOLS-au-VENT with The DARING BAKERS

The September 2009 Daring Bakers' challenge was hosted by Steph of A 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.

Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice, the fun and talented creators of The Daring Kitchen, commented on this challenge ... 'The September 2009 Daring Bakers' Challenge has been chosen by Steph of a whisk and a spoon. Steph chose Vols-au-Vent, which we are pretty sure in French means, “After one bite we could die and go to heaven!” They obviously knew what they were talking about! This pastry is entirely captivating, simple & fun... all you gotta do is get the weather right! Knowing I was heading for trouble, I tried it thrice, & didn't get very far in the puffs department. The taste department was amazing though! Do stop by at Steph's beautiful blog to see the recipe, and some great filling ideas! Thank you for a FAB challenge Steph. I enjoyed it despite the odds!

I got the better of the Daring Baker challenge for September halfway through the month, or so I thought I did. I really really love puff pastry, and this has got to be the best I've tried. Well, the best given the temperature & weather conditions. Didn't manage the beautiful puffs that should have been achieved, but blame that on oozing butter & panicky situations. I tried it a second time again, with tips flying thick in secret direct messages across twitter, but obviously butter will melt if the weather is hot, and this ain't no rocket science! With the temperatures still wildly fluctuating & heading straight back into the 37C's range, AND given that we have suddenly encountered massive butter shortages in the market (why this month?), I chose to make half the pastry dough. By then time the butter began oozing crazily all over the place, panic struck. I forgot all counts of the number of turns etc & made the fridge my best friend as Steph said. Yes, the fridge is the only person to count on when making puff pastry. This is an absolutely beautiful pastry to make. the dough is a breeze, especially if you have a processor. It's done in a matter of minutes, which you can cut down even further if you just look at the video of Michel Richard making the pastry with Julia Child keeping him company, & you'll fall in love with pastry. The man is GOOD. He sings, he's enthralling & he's downright fun! Of course I made the mistake of seeing the video after I made my pastry, but well. Can't wait for the weather to get cooler & try this again ... whatever I managed, tasted mighty fine. You won't believe it but DH saw the other posts on the forum over my shoulder, & gasped! Should I have read the writing on the wall? Ho hum ... there I was again that very night, whirring puff pastry in the processor for second time, while the family sat watching Bourne Supremacy! I guess I was trying to achieve puff supremacy...well it didn't quite happen. The second time around was a bit better, marginally I might say. There was a third attempt too...oh well never mind! Did get some more ' PUFFS' but will have to wait for better weather to get to the real thing. The second time around, made some more mascarpone (becoming a habit I tell you, YUM YUM!), and flavoured it with Nescafe Taster's Choice medium roast coffee. Delicious, divine, decadent dessert...oooh, we loved it! I went both savoury & sweet on the challenge, and made both options with a base of home made mascarpone. Yum Yum! I think I'm in love with this soft cheese, and with the idea of using it to its versatile best! This mushroom filling was one I made up as I went along, & is the very first time the daughter has willingly enjoyed mushrooms in any form! VICTORY!!

Mascarpone, Mushrooms & Roasted Bell Peppers
Ingredients:
200gm mushrooms; sliced fine
1/4 each roasted red & yellow bell pepper (I always have some in the fridge)
1 small red onion; chopped fine
3-4 cloves of garlic chopped fine
Red chili flakes, salt & pepper
1/2 cup of mascarpone (recipe here)
Knob of butter
1 tbsps olive oil
Method:
Sweat butter & olive oil on simmer with the onion, garlic & red chili flakes till translucent.
Add the sliced mushroom, salt & pepper & saute on high heat till they wilt & release moisture. Reduce heat to minimum, add the mascarpone, stir well to dissolve it in. Take off heat, stir in chopped roasted bell peppers. Adjust seasoning.
Pile into shells. makes enough filling for about 12 3" shells (not sure how deep though; mine never got deep enough)

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Mascarpone with seasonal fruitIngredients:
1 cup mascarpone (recipe here)
3-4 tbsps vanilla sugar
1 tsp saffron vanilla, optional
Chopped seasonal fruit (mango, kiwi fruit, star fruit)
Method:
Whisk mascarpone with vanilla sugar & saffron vanilla till smooth.
Pipe into canapes & add chopped seasonal fruit.
makes enough for 6-8 3" shells
Add the mascarpone

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Whipped Coffee Mascarpone
Ingredients:
1/2 cup mascarpone (recipe here)
3-4 tbsp vanilla castor sugar
1 tbsp instant coffee granules
1 oz dark chocolate
Method:
Melt the dark chocolate in a baggie, & drizzle over the edges of the bottom shell.
Leave in fridge to set for 10minutes.
Meanwhile, whip all the remaining ingredients together until firm enough to pipe. Taste & adjust sugar if required.
Pipe into shells & garnish.
Makes enough for 6 3" shells

Do stop by HERE and check out the rest of the Daring Bakers huffing and puffing with puff pastry vols-au-vent around the globe!