Puff pastry putzing over here. # 299: Blueberry Pistachio Vol Au Vent
This is a pinkies-up treat: dainty and diamond-shaped. They would definitely get an invitation to one of those triple-layer high tea trays, next to the cucumber sandwiches and petit four.
Trivia moment: vol au vent (or vol-au-vent) translates from French to English as ‘fly on the wind’ thanks to their light and flaky texture. Sounds like someone took these on a picnic and the wind stole their snack.
When you look up vol au vent, you get a whole bunch of savory filling recipes. I’m all about a two-bite chicken salad, but why not fill it with leftover diplomat cream and berries? Excellent idea, let’s do it.
Yes you can make your own rough puff, but pre-made frozen puff pastry from the store is a magical thing. (I defrost mine in the fridge overnight and then leave it on the counter for an hour before working with it.)
Diamonds are a girl’s best friend! Especially when you make a paper stencil so they all match.
I dream about those spray bottles of egg wash I see in all the professional bakery behind-the-scenes videos. It coats pastry so evenly and is so neat and tidy! But then I’d have to make tons of pastry daily to make it worth it… Not a bad trade off but I’d also have to negotiate with Nathan regarding the corresponding increase in dishes. The odds are not in my favor.
Adorable little deflated bouncy houses.
Ta-daa! The bottom layer decided to puff up as well so I had to knock it back down to make room for the filling.
Operation de-poof was successful.
My filling was a mix of pastry cream and whipped cream leftover from my Tarte Tropézienne post. Light enough to go along with the puff pastry but still thick and luscious.
I will forever love the color combo of blueberries and chopped pistachios! Especially when they match my nails.