My mom used to make vol au vent shells filled with a saucy seafood mixture when I was a kid. It was for holidays only. God, I remember these amazing holiday meals that went on for hours!
I billet two hockey players from Quebec and I ask them what they want for supper. Fun learning the French vs English names and the twists! Looking forward to this channel 🎉
Thank you so much for this! I work at an event venue and we needed these for a wedding. My boss gave it the ol' college try and they were ok, but not quite right. He found your vid and tried again (we need them again for this weekend) and he's thrilled with how they came out! Thank you for sharing your knowledge and techniques!
Stephane, another trick to help them rise straight: chill your puff pastry in the freezer before cutting it with the cookie moulds. Don't let the dough before completely frozen, but let it get a little tough. This will help prevent the layers from pinching together, and it'll help it rise with better separation and evenness.
I am Pakistani but live in uk, as you probably know Pakistani cuisine is very opposite to English and French cuisine. I have eaten lots of English food since i live in England but have had some French food, one of them being mushrooms Vol-au-vent which i ate for the first time as a young child at some party and i loved it but didn’t know what it was called. It took me years 😂 to find out (we didn’t have TH-cam then) so then as i didn’t know how to make them, i used to search for them in supermarkets. Sadly i didn’t find them very often but they popped up during the Christmas season so every year i have been getting them but this year i didn’t find any so I decided I would make them myself so here i am watching your videos. Thank you for the tips.
I recently watched the movie "The Taste of Things" about a French gourmand and his romance with his cook. The movie was a love letter to classic French cooking. They created the most amazing seafood Vol Au Vent in a plate-sized shell. I went home dreaming of making this dish. Your video has given me some courage. Thank you!
Merci pour toutes ces recettes ! En tant que français aimant cuisiner, ça fait plaisir de trouver une manière interactive d'apprendre ces plats qui ont accompagnés mon enfance. Maintenant, il ne me reste plus qu'à les "traduire" en version vegan pour que ma compagne puisse y gouter aussi.
To prevent them from drifting sideways place a sheet of paper across the tops, the paper will hold them level as they rise. When the dough begins to color remove the paper from the top.
Am I the only one that heard "...and a pair of coochie cutters..." at 0:13 seconds? Lol I know that's not what the chef said but it was hilarious. My mom used to call really small shorts on women coochie cutters too funny. Well carry on.
Love your English and the way you explain, with all the technical details , thanks
My mom used to make vol au vent shells filled with a saucy seafood mixture when I was a kid. It was for holidays only. God, I remember these amazing holiday meals that went on for hours!
I billet two hockey players from Quebec and I ask them what they want for supper. Fun learning the French vs English names and the twists! Looking forward to this channel 🎉
Thanks
Thank you so much for this! I work at an event venue and we needed these for a wedding. My boss gave it the ol' college try and they were ok, but not quite right. He found your vid and tried again (we need them again for this weekend) and he's thrilled with how they came out! Thank you for sharing your knowledge and techniques!
Excellent tutorial. Tips I did not know: turn them upside down, score the topless ones, and clever use of left over cuts. Thank you.
Thank you for sharing with us, I’m watching your recipes from New York, I’m gonna make them today ,
Stephane, another trick to help them rise straight: chill your puff pastry in the freezer before cutting it with the cookie moulds. Don't let the dough before completely frozen, but let it get a little tough. This will help prevent the layers from pinching together, and it'll help it rise with better separation and evenness.
Seems like this would be a fun project to do with the kids as well. Thank you for teaching us authentic and interesting French ways of cooking.
I am Pakistani but live in uk, as you probably know Pakistani cuisine is very opposite to English and French cuisine. I have eaten lots of English food since i live in England but have had some French food, one of them being mushrooms Vol-au-vent which i ate for the first time as a young child at some party and i loved it but didn’t know what it was called. It took me years 😂 to find out (we didn’t have TH-cam then) so then as i didn’t know how to make them, i used to search for them in supermarkets. Sadly i didn’t find them very often but they popped up during the Christmas season so every year i have been getting them but this year i didn’t find any so I decided I would make them myself so here i am watching your videos. Thank you for the tips.
I recently watched the movie "The Taste of Things" about a French gourmand and his romance with his cook. The movie was a love letter to classic French cooking. They created the most amazing seafood Vol Au Vent in a plate-sized shell. I went home dreaming of making this dish. Your video has given me some courage. Thank you!
Yes, "The Taste of Things" was fabulous! I made the Bouchee a la Reine today and will tackle the Vol-au-Vents later.
Pour moi, vos conseils sur la direction des bords des cookies découpés ont été une vraie découverte. Je vous remercie.
In the late 1970s / 80s these were essential for the buffet connoisseur! Thanks 🙏
the perfect 70s/80s party foods.. oh the memories 🤗👌
The Vol au vents look amazing 😋
That was a good explanation. Im filling mine with a prawn cocktail mix
so happy to find the cookie cutters and the silicone mat I can get on Amazon through your site...so happy
Merci pour toutes ces recettes ! En tant que français aimant cuisiner, ça fait plaisir de trouver une manière interactive d'apprendre ces plats qui ont accompagnés mon enfance. Maintenant, il ne me reste plus qu'à les "traduire" en version vegan pour que ma compagne puisse y gouter aussi.
si vous convertissez la recette merci de partager votre recette sur le site web de la chaîne 🙂
So happy to have discovered your videos. I always made my vol-au-vent from scratch. I will definitely try with puff pastry! MERCI!
Wertyyijh
Thank you!
Very charming French accent
Makes it very east to learn. Thank you.
This is exciting. I am getting brave enough to try using puff pastry.
yeah it’s actually quite exciting to use puff pastry indeed 😋😋
Absolutely fantastic...
These look great.
thanks
Je me mets au travail. 😍😍😍
Very nice, and appetizing !
To prevent them from drifting sideways place a sheet of paper across the tops, the paper will hold them level as they rise.
When the dough begins to color remove the paper from the top.
Thanks for that very interesting and amazing
Merci!
Thank you so much, you've saved me some embarrassment with your tips ❤️ stay well
YES ! Vivee La Escoffier !!!
Making them now .
Really easy to follow- thank you! :)
Well done with the channel man, great attention to detail on teqniques ingredients and bit of background history!👍
Thank you for the great videos. Is it possible to see at list of the 17 different fillings somewhere?
Very nice
Love it
How come this guy not having 10 million subscribers
Your accent 😍😍😍
Thanks 🇦🇺
I'm trying it out right now and will let you know whether it worked or not.
Great
Am I the only one that heard "...and a pair of coochie cutters..." at 0:13 seconds? Lol I know that's not what the chef said but it was hilarious. My mom used to call really small shorts on women coochie cutters too funny. Well carry on.
super j'ai beaucoup aimé.. j'aurais préféré la video en langue française.. heureusement je suis trilingue 😅
Fan ovens push the rise sideways = screen them with foil folded in half for stiffness, as a wall from the fan. Curve it so it stands up.
Hello!!! GREAT recipe. Again!
Could you do these in the air fryer??
At what temperature do you cook the pastry, please? Also how long would the shells keep and where would I store them?
I ran mine at 375 degrees F with fan for 20 minutes and they turned out perfect
Do you have crousanrs recipes?
Thank you for sharing your knowledge! Have you tried to make them using pie weights or a foil sack full of beans? I'm curious.
I really love your french accent
Do you have a recipe for home made puff pastry?
2mns au four a quelle temperature? SVP:)
ce-lui là seronts trés goûté, merci
Who cares if it goes straight or otherwise. Its still going to be just as tasty!!!!
Would cooking them in large muffin tins help keep them straighten as they rise during the cooking process?
funny you say that because i has the same though as well 😀😀 if you try let me know how it goes i am going to try it too😋😋👨🏻🍳
French Cooking Academy Ok. I'll pick up some pastry tonight and let me know tomorrow how it worked.
@@Hollywoodgonebad did it work? 😊
I'm going to fill mine with a creamy dill, chanterelle and artichoke heart sauce
An old and classic technique very well explained.
Although I did giggle at the French pronunciation of "sheet": "puff pastry shits"!
just finished my practical test which includes vol au vent 15hrs ago😂😂😂
really so do tell !! how did you go i love hearing those stories what was the whole test about ?👨🏻🍳👨🏻🍳
Your link does not go to recipe
Where did you buy this puff pastry from Stephane.
Chau pham you can mostly buy it at any well stocked grocery store. It is in the frozen section at my grocery store.
Question: Before Stefan was a chef, what did he do?
Answer: Break dancer.
Lover
If I'm going to buy a box of puff pastry sheet, I may as well buy the puff pastry in the store. Does anyone know how to make them from scratch?
That's funny, your flat spatula looks exactly like my offset spatula.
Pourquoi vos vol-au-vent partent ils de travers à la cuisson et comment l éviter, svpl ?
Ils sont pas droit t’es vol au vent sa se colle avec de l’eau et non des œufs et ils doivent reposer une nuit au frigo bonne chance 👍
❤😂😢
Please show POACHING meat with tea.
is it possible to poach anything...veggies, tofu, shellfish, fruit?
whats the temperature for the stock/tea to be?
I'm here for the accent
These casings can be purchased pre-made in the freezer section. But this was interesting.
Wiped his nose with his finger and carried on with the prep!
TL:DR: Put puff pastry in oven.
The
For a french you speak english well
...and the search engine does not work well
Quel marque de pâte svp? Tout que sont disponible à la supermarché sont affreux.
Please speak French! For the sake and beauty of your language!
0:12 puff pastry sh*t?!?! I’m out.
Is he French? 😂
Puff pastry 'shit'..lol 😂😂😂
Puff Pastry shit? Doesn't sound super appetizing!
I heard that too 😂
Talking too much. Can't stand it
Olicharlie Yhap most of us love it...the accent, the instruction, the history of the recipes....it’s all what we come here for. ✌🏼
@@deendrew36 same reasons 😀
lts my little thing to do on Boxing day people say how old fashoned they are but so what,l love em 🤣