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steph (whisk/spoon) said in September 28th, 2009 at 7:24 pm

great puff–fabulous rise! thanks for braving the heat and baking with me this month, and could gus possibly be any cuter??

Ivonne said in September 28th, 2009 at 8:27 pm

Lovely! The eggs are a great topping, too. I’m so glad to hear you enjoyed it. Homemade puff is a lot easier than people think and worth it. I just wish I had access to the butter you used!

jfochek said in September 28th, 2009 at 8:39 pm

Oh, the eggs look delicious and your pastry rose fantastically! I have some leftover pastry and this makes me want to create some kind of egg turnover for breakfast… Yum!

elra said in September 28th, 2009 at 10:35 pm

How beautiful, I love the perfect layers on your pastry!

Teanna said in September 28th, 2009 at 10:57 pm

You make it sound so easy! But you are so accomplished — so is it really that easy!? It looks AMAZING. SEriously amazing. Gorgeous job! LOVE little gus. Seriously.

Wendy said in September 29th, 2009 at 12:56 am

It puffed!!! Your puff pastry/vols-au-vent look wonderful. I’ll have to go back and try it one day.

sara said in September 29th, 2009 at 12:27 pm

awesome job, I love homemade puff pastry. Yours is so puffy and flaky. It looks perfect!

Lori said in September 29th, 2009 at 8:00 pm

I had some pooling of the puff as well. I will try a higher temp next time too.

And even though your butter oozed a little, it is so puffy. Nice layers!

Aparna said in September 29th, 2009 at 10:15 pm

Looks gorgeous. And your doggie is adorable, who can resist those eyes?
I had mjor butter pooling problems and had to do them a 2nd time!

Jacque said in September 30th, 2009 at 12:41 pm

Oooh, look at your beautiful puff pastry! It rose so nicely… bravo!

I used Kerrygold butter too. I have some in my freezer that I’ve been hoarding, waiting for that one special recipe.

I’m so glad this worked out for you. It’s nice when the challenges line up with your to-bake list.

Margaret said in October 1st, 2009 at 9:22 am

OH!! Your vols look fantastic. Look at those beatifully buttery fluffy layers. Great job.

I love making puff pastry. Lots easier than I thot it would be.

Thanks for coming by.

Lisa said in October 2nd, 2009 at 10:12 am

WOW, your layers are fantastic, perfectly golden and distinct with a nice rise. I also made a scrambled egg-chive filling for one of my vols au vents, but I’ll take your box of beauty over mine in a nano second! Well done!!

Lisa said in October 2nd, 2009 at 10:13 am

BTW, your pup’s face is PRECIOUS! Is he a King Charles Spaniel?

Madam Chow said in October 2nd, 2009 at 2:12 pm


Judy said in October 5th, 2009 at 10:56 pm

Scrambled eggs are a terrific idea! I still have some puff pastry left, and was wondering what to use as a filling. Now I know.

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