Vol-au-vents with red caviar made from puff pastry

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to make vol-au-vent baskets or tartlets from puff pastry with red caviar? To prepare our beautiful festive appetizer, prepare the necessary ingredients. First defrost the puff pastry in the refrigerator without removing it from the bag. You can use both the dough in plates and rolled up. First remove the butter from the refrigerator - it should be at room temperature.

2. STEP 2

   

   Lightly beat the egg with a fork.

3. STEP 3

   

   Place the dough on a floured table and roll it out lightly in one direction to a thickness of approximately 7 mm. Using a round recess or glass with a diameter of about 5 cm, cut out 40-50 circles from the dough.

4. STEP 4

   

   Using another notch of smaller diameter (3-4 cm), cut out the centers of half the circles and remove them.

5. STEP 5

   

   On one side you will get even circles, and on the other the same number of round rims, which will serve as walls for the vol-au-vents.

6. STEP 6

   

   Cover a baking sheet with parchment and place whole circles of dough on it and gently brush the top with egg.

7. STEP 7

   

   Place the rims on top and press lightly. Also brush them with egg, being careful not to get it on the sides, as this will prevent the dough from rising. Place the baking sheet with the puff pastries in the refrigerator for 30 minutes.

8. STEP 8

   

   Then place the vol-au-vents in an oven preheated to 180°C and bake for about 15-20 minutes until they increase in volume and turn golden brown. It is advisable to place a baking sheet with water on the bottom of the oven so that the puff pastry rises better, or spray it with water a couple of times from a spray bottle.

9. STEP 9

   

   Remove the finished vol-au-vents from the oven and press down the centers with your fingers or the handle of a spoon, as they will also rise during baking. Cool the preparations.

10. STEP 10

    

    You can spread the butter over the pieces with a regular spoon, but I prefer to use a pastry bag with a fine closed star tip. With its help you can form beautiful stars out of butter.

11. STEP 11

    

    Pipe some soft butter from the bag into the cooled vol-au-vents.

12. STEP 12

    

    Spread 1 tsp on top. red caviar.

13. STEP 13

    

    Garnish the vol-au-vents with butter stars and parsley sprigs. Serve immediately. If you do not plan to serve it right away, put the vol-au-vents in a container and close the lid tightly so that the caviar does not dry out, and put it in the refrigerator. The leftovers of this snack should be stored in the same way. Bon appetit!