Even though I have my favorites, I still need to be proud of all my desserts. Even if I'm not crazy about the outcome, I'm still going to display it.The subject for today was puff pastry. No one likes an eclair more than I do but it was off limits for this assignment. We had used vol au vents in the block dedicated to puff pastry. Puff pastry is extra flaky as a result of a thousand layers of dough and butter rolled together. As the butter expands, the layers expand and the resulting pastry is 8 times bigger than when it started. In the pastry block, I filled a vol au vent (puff pastry cup) with lobster newburg. yum. I decided to use the vol au vent (French for light as air) again today.
For this assignment, I flavored the vol au vent dough with nutmeg. After baking, I filled it with vanilla pastry cream and fresh fruit. To go along with the fruit, I made a raspberry sorbet. The sorbet came out really good. Once again, I made a pint of sorbet for a single scoop serving. Between this and the mango ice cream from a couple of days ago, I'm spending a lot of time in the freezer doing quality inspections. Those little squiggly things are candied orange zest strips. I couldn't stop eating them.
