Recipe courtesy of Master Chef Claude Gaucher, Veranda Restaurant, Lake Placid, NY. Was great to finally meet you at Blogherfood – hopefully, next time we have a bit more time to chat. So yum! 4 prepared Vol au Vent shells (puff pastry shells, available frozen in most supermarkets). I know it’s been almost a year since you posted this recipe, but I must thank you for an amazing dinner; I made your lobster vols-au-vent for my husband’s birthday yesterday, and they were smashing — one of the best dinners I’ve had anywhere, and certainly the best I’ve ever made myself. no, thank you for squeezing in the time to complete this month’s challenge! Remove the pan from heat and whisk two egg yolks in quickly (to avoid curdling). Add the stock, heavy cream, and cognac. Rotate the dough so that the closed fold is to your left, like the spine of a book. Work with one piece of the dough, and leave the rest wrapped and chilled. Wrap the dough in a damp towel and refrigerate for about 5 minutes. If you use store-bought dough, they’re easy to shape. While Lobster Newburg was first served New York City’s Delmonico’s restaurant in 1876, Boston’s Union Oyster House does a first-rate job with the dish, incorporating not just lobster, but scallops, shrimp, and a vol-au-vent, a puff-pastry shell filled with creamy Newburg sauce. This was totally delicious and absolutely worth every bit of effort to make :). Keep taking lots of photos of those aspens for me, a Coloradan (Coloridian, my family used to say … like midichlorian?) from scratch? Making the Turns: Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). maybe this one is a little bit extra awesome) Lobster Newburg Lobster Newburg. You totally rock. I barely had time to brush my teeth in the mornings, so there was only one option for me – savory. Pretty please with fried potato strips on top? Speaking of fantastic – SO great seeing you last night, Jen. OMG Jen, your vols au vent look incredible! Serve the Lobster Newburg over the vol-au-vents pastry shells and garnish with chopped and whole chives. Very impressive! An American classic, it was among the most popular dishes served in the American Pavilion at the Paris Exposition of 1900. salt and pepper to taste. For the Orange Cognac Sauce: In a medium saucepan over high heat combine the orange juice, sugar, salt, and pepper. This is the second turn. Refrigerate the assembled vols-au-vent on the lined baking sheet while you pre-heat the oven to 400ºF (200ºC). I hope you had a great time at BlogHer! extra flour for dusting work surface. Lobster Vol-Au-Vent | Newburg Sauce STARTER Cauliflower Soup Keltic Scallops | Curry Whipped Cream or Duck Foie Gras Quince Compote | Dandelion Salad MAIN Sous Vide Smoked Duck Breast Pickled Balsamic Black Berries | Beluga Lentil or Monkfish Wellington Saffron … Wow! Are you effin’ kidding me? wow these look so good! Oh man, that is perfection. Sauté mushrooms until tender, about 5 minutes; stir in sauce and lobster. I don’t think I have ever had such a decadent vols au vent. Menu items subject to change without notice. So there ya go! My mouth is watering all over the place! I just realized after looking at your photos that I cut the dough wrong – just an X. Methinks not a big problem, but still. This is absolutely decadently stunning! thank you for the step-by-step picture. far from home. 19 dishes. People would pay an “arm and a leg” for this in any restaurant. not only did you make gorgeous puff, but this is the most mouth-watering, decadent filling i’ve seen… it’s going to be stuck in my head till i make it myself! And you can’t really go wrong with lobster, good wine, and custards. lobster tails i was not quite what they meant by “turning butter” but your post and pictures make it clear! Bring to a boil then reduce heat until nearly evaporated. Date January 26, 1935 Sponsor Waldorf Astoria. Boston baked beans is a New England staple and a perfect compliment to a backyard lobster bake. Season lobster tails with salt. Holy Hannah! Love all those luscious flavors and how cool on the potato chips. i am not part of the db group and have been admiring everyone’s creations. Sounds like you had a blast! lol, Very professionally done!!!! Add 1/2 cup of the Orange Cognac Sauce and bring to a boil for 1 minute. (If you have to stretch the dough, stretch it from all over; don’t just pull the ends) you should now have a package that is 8″ square. google_ad_width = 160; !”, So beautiful I would be sad to eat them! google_ad_slot = "6442770196"; all rights reserved. Good luck! OMG I am blown away too! Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. Years ago, Williams Sonoma sold vols-au-vent cutters. Freaking gorgeous. The lobster filling was perfect: rich, but not too heavy. Hey, are you going to do NaBloWriMo this year again? Repeat the rolling and folding process, rolling the dough to a length of 24″ and then folding it in thirds. They are the founders of the Daring Bakers (Daring Anythings) – and I bow to their awesomeness. Seasonal Vegetable. Step 4. Decadent! I hope you enjoyed your vols-au-vent and the blogher convention. I’m stupefied by this presentation. Store bought puff pastry leaves this crazy horrid film all over my mouth because they use some sort of fake fatty compound – I don’t know what it is, but it’s disgusting. Great choice and you’re right – you rocked this one! Absolutely gorgeous and delicious. Great photos too! 4) you are such a gung-ho awesome inspiration!!! /* SidebarSkyscraper */ The first course was enough! Talk about an impressive presentation! You have completed one turn. I love the presentation and the crispy potatoes, very elegant! If you are using the little “caps,” dock and egg wash them as well. buah… you went all out with lobster and all. So let’s hop to it! Our challenge this month was to make vols-au-vent pastries – savory or sweet. google_ad_height = 600; Love it! Bring to a boil, and turn off the heat. Cook and stir 1 more minute. Remove the dough from the machine, form it into a ball, with a small sharp knife, slash the top in a tic-tac-toe pattern. :):) Thank you for the amazing shoots and I agree! Serve the Lobster Newburg over the vol-au-vents pastry shells and garnish with chopped and whole chives. ps… loved the hoochie mama leopard shirt – meow! I LOVE lobster!!! Just frustrating that I can’t have a bite of it right now. The classic French puff pastry shells vol-au-vent serve as the flaky cups for seafood Newburg. Each time you refrigerate the dough, mark the number of turns you’ve completed by indenting the dough with your fingertips. Next one, NYC..I’m there! Cool to room temperature for cold fillings or to warm for hot fillings. Fantastic filling too…. Add the olive oil, then the lobster meat, mushrooms, shallots, tarragon, and white pepper, to taste, while stirring to combine ingredients. wow. (I guess you could make it yourself, but the work is ridiculous.) Lobster Vols-au-Vent [print recipe] puff pastry from Michel Richard in Baking With Julia by Dorie Greenspan. I read about your skiing during chemo and wowza, you are a fiery person. Jen, once again, you have OUT DONE yourself. In 3-quart saucepan, melt butter over medium heat. Mixing the Dough: Check the capacity of your food processor before you start. The total number of turns needed is six. Your photos are fantastic as well. Turn out each timbale of rice onto a dinner plate. Stir in flour and salt. Cut the meat into bite-sized pieces. Jen, this is gorgeous. wordpress I share your sentiments on Rachael Ray! Heat clarified butter in a large skillet over medium-high heat. how do i join daring bakers Jen? A masterpiece! :), My little ones say “Yummy, yummy in my tummy!! 1 1/4 cups (5.0 oz/142g) cake flour Dock the solid bottom rounds with a fork (prick them lightly, making sure not to go all the way through the pastry) and lightly brush them with egg wash. Place the rings directly on top of the bottom rounds and very lightly press them to adhere. Did I mention how much I adore these two women: Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice? Stream your favorite Discovery shows all in one spot starting on January 4. This is the most luxurious V-A-V that I’ve ever seen. Heat butter in a small to medium saucepan until melted. awesome has been used a lot, what is better than awesome? Put the all-purpose flour, cake flour, and salt in the work bowl of a food processor fitted with a metal blade and pulse a couple of times just to mix. (You could also cover and refrigerate them for a few hours at this point.) TV and mags never had it so good. Mmm… lobster and flaky pastry…. Stir in flour, salt, mustard and pepper. I can’t argue with butter wrapped in dough :) This looks great, I love reading the Daring Bakers challenges. Love it!!!!! For larger sized vols-au-vent, fit for a main course or dessert, use a 4” cutter to cut out about 4 circles. It has not been tested for home use. All rights reserved. Makes 2.5 pounds of dough. I used a bat (er.. Line a baking sheet with parchment and set aside. Wow do those look amazing. 1/2 cup white wine (Chardonnay) google_ad_slot = "5995444990"; [Who is Harry? 1 pound (16 oz/454g) very cold unsalted butter Place the cold butter in the middle of the dough and fold the ears over the butter, stretching them as needed so that they overlap slightly and encase the butter completely. Continue baking (with no sheet on top) until the layers are golden, about 15-20 minutes more. and making this mil fil (how do u spell it?) Save the shells for bisque. 1/2 cup heavy cream Funny you should mention a bat. Serve the i say WOW again! Anyway, if you can ship one to Tokyo, be so kind and ship one to Oklahoma, much closer! (packaged stuff is a little ick), You truly ROCK it! Neat-clean-exquisite. Meanwhile, place the butter between 2 sheets of plastic wrap and beat it with a rolling pin until it flattens into a square that’s about 1″ thick. Aug 23, 2017 - Seafood vol-au-vent made with fish shrimp and scallops-- vol-au-vent is the type of puff pastry you see here!- makes an impressive presentation. When incorporated into the cream, return to heat over medium flame and stir constantly with a spatula until the sauce thickens and coats the back of the spatula. 1) your photos rock Gorgeous!! While Lobster Newburg was first served New York City's Delmonico's restaurant in 1876, Boston's Union Oyster House does a first-rate job with the dish, incorporating not just lobster, but scallops, shrimp, and a vol-au-vent, a puff-pastry shell filled with creamy Newburg sauce. Add the milk all at once. :-D. Awesomeness of awesomeness….Love that filling! "While Lobster Newburg was first served New York City’s Delmonico’s restaurant in 1876, Boston’s Union Oyster House does a first-rate job with the dish, incorporating not just lobster, but scallops, shrimp, and a vol-au-vent, a puff-pastry shell filled with creamy Newburg sauce." FANTASTIC! Very pretty – I love the little fan of fried potato! 2 large shallots, minced To make great puff pastry, it is important to keep the dough cold at all times. An excellent garnish is to sauté alba clamshell mushrooms in butter with a pinch of salt. So decadent! Remove to a rack to cool. This is truly a work of art, I wish I could grab it out of the screen and eat it, it is just so detailed and well composed. For the Orange Cognac Sauce: In a medium saucepan over high heat combine the orange juice, sugar, salt, and pepper. Maybe now is finally the time. Beautiful. And the whole process was surprisingly straightforward, thanks to your well-written recipe. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. *laugh! //-->, powered by That presentation is amazing. I have no doubt that these were better than the ones at the Inn- I mean, just look at them! Incorporating the Butter: Unwrap the dough and place it on a work surface dusted with all-purpose flour (A cool piece of marble is the ideal surface for puff pastry) with your rolling pin (preferably a French rolling pin without handles), press on the dough to flatten it and then roll it into a 10″ square. Please consult your server regarding dietary restrictions. Puff pastry is extremely flexible in this regard. LOVE what you did with this challenge. 1/3 puff pastry recipe (see below), well-chilled egg wash (1 egg or yolk beaten with a small amount of water) 1 lb. Plating like that at home for your husband, what a treat! So, when the DBs say “Make puff pastry!” I say, “Yes, Sergeant!”, fold the rolled out dough around the butter, cut the final pastry into thirds (after 6 turns total), spooning ever-loving dreaminess into the baked vols-au-vent, 1/3 puff pastry recipe (see below), well-chilled 1 tbsp salt (you can cut this by half for a less salty dough or for sweet preparations) Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. Oh, and *maybe* getting lit with Helen…??? Allie – I use natural light when available and flash(es) when it’s dark. Whoa! Bravo Jen- it’s a little masterpiece! The pastry was ridiculous lovely buttery flakiness. Actually, it will feel like Play-Doh. To make a rice pilaf suitable for accompanying lobster, cook the rice in a seafood broth (a splash of dry white wine is optional) and season with salt and pepper. xxoo. i might even try making the puffed pastry myself next time i need some! ;) I had a wonderful time this weekend hanging out with you! Call number 1935-0004_wotm You can either save the center cut-outs to bake off as little “caps” for you vols-au-vent, or put them in the scrap pile. Those are stunning! *, I’m not hungry in the least and this looks fantastic! i am eating two slices of bread with peanut butter…this made me stop eating them and i can’t move my eyes…such a wonderful combination. Cook until the lobster are just cooked through, then add enough Newburg sauce to cover, and simmer 2 minutes. Maybe you should assemble ten of your favorites of all times and make a poll for your readers. That looks SO delicious!! Cook slowly for about 5 minutes. Jie – go to thedaringkitchen.com and find out how to join. Sign up for the Recipe of the Day Newsletter Privacy Policy, Lobster Vol au Vent with Orange Cognac Sauce, Homard au Beurre (Lobster with White Butter) and Artichoke and Mushroom Salad, Spicy Lemon Spaghetti with Lobster and Toasted Breadcrumbs, Grilled Lobster with Smoky Garlic Mojo de Ajo. We’ve made puff pastry once before (Danish Braids) but this was a little different and… I love homemade puff pastry. You improvised the lobsta sauce? Make the filling: Bring enough water to a boil in a saucepan that will fit the lobster(s). And wasn’t it fun! who knew you could just double stack it for an impressive effect?! Love the whole idea ; ) AND enjoyed your tweets from BlogHer. If you prefer, you can give the dough just four turns now, chill it overnight, and do the last two turns the next day. Cook, stirring constantly, until smooth and bubbly; remove from heat. I was always tempted to buy one but never got around to it (the fish-shaped one was really cute). This will give higher sides to larger vols-au-vents, but is not advisable for the smaller ones, whose bases may not be large enough to support the extra weight. Chef's Choice Starch. DIRECTIONS. copyright jennifer yu © 2004-2020 Chilling the Dough: If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. I went the sweet route, but I’ll have to make some savory with my leftover dough. Lobster Newburg, beef Wellington, vol au vent, soufflés: mention these war horses to those same tattooed auteurs and you just might hear them … i would like to do such things once a month. Then, keeping the work surface and the top of the dough well floured to prevent sticking, roll the dough into a rectangle that is three times as long as the square you started with, about 24″ (don’t worry about the width of the rectangle: if you get the 24″, everything else will work itself out.) It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns. I just love your excitement! Although they are at their best filled and eaten soon after baking, baked vols-au-vent shells can be stored airtight for a day. One of the pleasures of your blog is watching completely honest ingredients become something so luxurious. filed under baking, dairy, daring bakers, dinner, pastries, recipes, savory, seafood, wine, I love how I’m the first comment here (at least as I’m typing) ‘cuz all the other bloggers are probably assed out in their hotel rooms up in the city right now after a day [and night] of Blogher Food ’09. Not even sure what to say…. Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. If you do need to re-roll scrap to get enough disks, be sure to use any rounds cut from it for the bases, not the ring-shaped sides.) Denise – ha ha!! (Save any scrap by stacking—not wadding up—the pieces…they can be re-rolled and used if you need extra dough. Cook over medium heat just until heated through, about 4 minutes. holy crap. woo hoo. You can stop at any point in the process and continue at your convenience or when the dough is properly chilled. 1 lb. Thanks everyone, for your awesome comments! I also love those little potato crisps…they look like the perfect addition! Reduce the oven temperature to 350ºF (180ºC), and remove the silicon mat or parchment sheet from the top of the vols-au-vent. Very well done! Never thought to make it myself, just never occurred to me until I saw this month’s challenge. Add the salt, Cayenne pepper and nutmeg. That looks like something you’d get in the finest French restaurant in the world. google_ad_client = "ca-pub-1442263880097098"; Mini vol-au-vents with Lobster Prawns Newburg, or with mushrooms (vegetarian) A Chafing Dish (Under Heat Lamp): Spinach and Gruyère crêpes au gratin Sweet Buffet Chocolate and Grand Marnier mousse Romanian cherry savarin Turin pralines MENU OPTION 3 – 160 RON PER PERSON Welcome Canapes Tartelette with tuna tartar and pickled ginger Wow…I always read and rarely comment, but I must today. Ok you got me at lobster! Seriously. Those look gorgeous! they’re all totally awesome! If the centers have risen up inside the vols-au-vent, you can gently press them down. Cook until the lobster are just cooked through, then add enough Newburg sauce to cover, and simmer 2 minutes. What luxurious vols-au-vent! When the foam subsides, add the lobster. The dough will be very moist and pliable and will hold together when squeezed between your fingers. The photos are awesome too! Yummy! This will help them rise evenly. Recipes With … If I’m in the hotel room geeking out, then I’ll post some pictures. Pour in the cream and heat until steaming. This looks amazing, and the filling sounds divine =D. Location Waldorf Astoria. My eyes and mouth are watering! Once the oven is heated, remove the sheet from the refrigerator and place a silicon baking mat (preferred because of its weight) or another sheet of parchment over top of the shells. Boil for minute, remove from the heat, and set aside. Take care that the butter remains cool and firm: if it has softened or become oily, chill it before continuing. Do you use natural light? If sauce is too thick, add some more cream and adjust seasoning. 1 1/4 cups (10 fl oz/300 ml) ice water Luxe and so perfect. on Lobster Newburg. Half of these rounds will be for the bases, and the other half will be for the sides. google_ad_height = 600; :). With this first roll, it is particularly important that the butter be rolled evenly along the length and width of the rectangle; check when you start rolling that the butter is moving along well, and roll a bit harder or more evenly, if necessary, to get a smooth, even dough-butter sandwich (use your arm-strength!). The first course was enough! I’ve just come across your blog and I think i’m gonna be here a good while! If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them. google_ad_width = 160; Going to try to make them for valentine’s day. it might just give me the courage to try it myself… till now ive been buying my dough and it was pretty good… but a challenge is a challenge :P. You had me at LOBSTER. the vol au vent (translated fly in the wind) are light and airy puff pastry cases that are used in French cuisine to make what is called bouchees. I couldn’t wait to see your photos and final result, and as always, I’m awed AND inspired. 2 tbsps butter You have definitely put a new spin on lobster. I love it when you go completely overboard! Spoon on lobster … These rings will become the sides of the vols-au-vent, while the solid disks will be the bottoms. **, Roll the tape, Harry! © 2021 Discovery or its subsidiaries and affiliates. I am definitely going to become a reader. When the water is boiling, place lobster(s) in the water for a minute. A sunset dinner cruise on the Winnipesaukee Flagship is the perfect way to spend a summer evening with loved ones. Here’s how to make them. For smaller, hors d’oeuvre sized vols-au-vent, use a 1.5” round cutter to cut out 8-10 circles. I served the vols-au-vents with maitake mushrooms, and the flavors complemented each other perfectly. Wow. Can you ship one to Tokyo? Makes 4 lobster vols-au-vent. Jeremy is one lucky guy!! Bummer I couldn’t hang for longer…, Ooooh, this looks SO rich and delicious! Place tails, meat-side down, in hot butter and saute until just cooked through, about 2 minutes per side. Reduce to a simmer. Anything with Lobster in it is just super and your V-a-v’s look just lovely. Add the water all at once, pulsing until the dough forms a ball on the blade. Dang girl~! Spoon reduced mixture into prepared shells, drizzle with remaining orange cognac sauce, and garnish with parsley leaves.