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Cut 100 gms of frozen butter into small pieces.
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Mix with 500 gms of refined flour
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Add iced water little by little and knead to form a tight soft dough.
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Refrigerate the dough
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The rest 400 gm of butter keep in room temperature, till it soften and roll over flour to form a rectangular block.It may be messy, add more flour if required and shape the butter with hand to form a rectangular flat block.
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Flatten the dough into a rectangular sheet, keep the block of butter at the center and wrap with the dough.
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Refrigerate for 30 minutes. if the temperature outside is too hot keep in the freezer for sometimes.
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Take it out from refrigerator flatten with rolling pin and make 3 folds and keep the dough back to refrigerator.
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Repeat the step 6 times ,rolling, folding, refrigeration, taking out.
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With a cookie cutter cut out two types of circles ,circle with a cut out small circle in the center and a circle without any hole.
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Make vol au vent cases by placing a circle without hole. brush with butter and place circle with a cut out circle at the center.
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Bake for 20 to 25 minutes in a pre heated oven at 200 degrees.