Vol-au-vent is a puffy tartlet from flaky dought. Dough raises up during baking and takes shape of a small cup or basket. Variety of fillings go into baked dough baskets and they are served cold or hot.
Vol-au-vents are of French origin, first time made by French chef Marie-Antoine Carême. Name of this pastry points to the type of dough used in it. The initial idea behind volauvents was to make them very lite as opposed to the ones made of shortcrust dough. There is another name for vol-au-vents – bouchées. Authorship of first bouchées is attributed to wife of King Louis XV, Maria Leschinsky. She loved small single bite type of foods and hence the name – “bouchées à la reine”, queen’s bites.
Despite of vol-au-vents French origin, they are very popular in Russian cuisine, you can find variety of their recipes in old cook books of Soviet time.
Showing posts with label Stuffing. Show all posts
Showing posts with label Stuffing. Show all posts
Russian Monday: “Volovan s Gribamy” - Vol-au-vents with Creamy Mushroom & Shrimp Filling
Baked Acorn Squash with Chestnuts, Mushrooms & Quinoa, also a Story about Horse-Chestnuts!
Halved acorn squash make perfect single-serving bowls. These make a great vegetarian main course for any day, but they're also a festive accompaniment to turkey, chicken or roast duck.
(This post has many beautiful photographs - enjoy them!!!)
Russian Monday: "Kulebyaka" - Authentic Russian Pie with Salmon, Rice, Mushrooms, Onions and Dill
Today in our Russian section we present “Kulebyaka”. This traditional pie is an ideal dish for special occasions and it makes a perfect brunch. My daughter helped me to make it – we’ve been preparing dough, making crêpes used in stuffing and decorated the pie together. As we were cooking, I have shared with her the story of this dish and how it should be served. I hope you are interested too, so here it is.
