Croûte de Vol-au-vent (Vol-au-vent Case)

Ingredients

• Feuilletage of 6 turns

Instructions

1. Roll out a block of puff pastry of 6 turns to a quite even thickness of 2 centimetres.
2. Lay on it a pattern of some sort — a plate, a saucepan lid or other — of the size the Vol-au-vent is to have.
3. Cut the paste obliquely with the point of a small knife, following the edges of the pattern.
4. Turn the round of puff pastry over and lay it on a lightly moistened baking tin.
5. Notch the edge and gild the top.
6. Trace a circle with the point of the knife, 3 or 4 centimetres in from the edge according to the dimensions of the Vol-au-vent, to form the lid.
7. Score the lid with cross-hatched lines and score the edge likewise.
8. Bake in a hot oven.
9. On taking the Vol-au-vent from the oven, remove the lid and take out the soft crumb inside.