Cutting Down the Pastry and Rolling it Out

The first step in making our puff pastry dessert is to cut down the roll out the pastry. We're using store-bought puff pastry, which we've done a recipe on before. Now, we're going to roll that out a little bit thinner so that we can cut these nice thin small circles out of it. You want two different types of cookie cutters or ring molds that are fairly sharp at the bottom. These should be floured gently as well because you don't want any excess flour getting in the way of your cuts.

We're going to roll out the pastry and try to get even circles as much as possible. If we can get a consistent size, it'll make it easier when we go through with the next step. You want an even number of rings because then you're going to go through with a smaller cutter and cut out the middle of half of them. We're doing this because we want to build these up a little bit and give them some extra structure. By cutting out two different sizes, we can create a ring on the outside and a solid bottom.

Rolling Out the Pastry

We're using store-bought puff pastry, which has been rolled out into a large sheet. We're going to flour it gently before rolling it out further. This will help prevent any excess flour from getting in the way of our cuts. The reason we're doing this is so that we can get an even roll out and make sure everything is consistent.

As you can see, we've rolled the pastry out fairly thin. We want to be careful not to overwork it because this can cause it to become tough. Instead, we just need to gently stretch it out until it's the size we need. This will help us get an even roll out and ensure that our pastry is nice and smooth.

Cutting Out the Rings

We've rolled out the pastry as thin as possible and are now ready to cut out our rings. We're using cookie cutters, which are fairly sharp at the bottom. These should be floured gently before use because you don't want any excess flour getting in the way of your cuts.

We're going to cut as many rings as we can out of the pastry sheet. It's best to get an even number so that we can easily separate them later. We'll go through with a smaller cutter and cut out the middle of half of these rings. This is because we want to build up some extra structure in our pastry, especially on the outside.

Flouring the Cutters

To prevent any excess flour from getting in the way of our cuts, we're going to lightly flour each cutter. This will also help keep everything clean and tidy as we work. The reason we're doing this is so that we can get an even roll out and ensure that our pastry is nice and smooth.

Flouring the Cutters

Now that we've rolled out the pastry, we need to prepare it for cutting out our rings. To prevent any excess flour from getting in the way of our cuts, we're going to lightly flour each cutter. This will also help keep everything clean and tidy as we work.

Rolling Out the Pastry with Flour

To ensure that our pastry is nice and smooth, we need to roll it out further. We'll use a gentle touch and make sure not to overwork the dough. By rolling it out gently, we can get an even consistency and prevent any excess flour from getting in the way.

Docking the Middles

Once we've rolled out our pastry and cut out our rings, we need to dock the middles. This is so that they don't puff up too much when baked. We'll use a fork to gently prick each ring at several points. This will help distribute the steam evenly and prevent any one area from puffing up more than others.

Flouring the Rings

To keep everything clean and tidy as we work, we're going to lightly flour our rings. This will also help keep them stable on the baking sheet and prevent any excess dough from getting in the way.

Rolling Out the Pastry with Flour

Now that we've cut out our rings, we need to roll out a new piece of pastry for each one. We'll use this to create the base for some of our rings. By rolling it out gently, we can get an even consistency and prevent any excess flour from getting in the way.

Rolling Out the Pastry with Flour

Now that we've rolled out our pastry, we need to prepare it for cutting into shapes. To ensure that our pastry is nice and smooth, we'll roll it out further. We'll use a gentle touch and make sure not to overwork the dough. By rolling it out gently, we can get an even consistency and prevent any excess flour from getting in the way.

The Pastry Cream Episode

As we mentioned before, one of the problems we encountered with our vanilla pastry cream was that it didn't quite set properly. We're going to go back over this episode to see what went wrong and how we can improve our recipe in the future.

Pastry Cream Recipe

We'll need to use a combination of egg yolks and cream to create a smooth and creamy pastry cream. The key is to temper the eggs slowly, which will help prevent any scrambling or curdling. We should also make sure that the cream is heated gently, as high heat can cause it to scald.

Mixing the Pastry Cream

Once we've tempered our egg yolks, we'll need to mix in the cream. This should be done gently and slowly, so that everything incorporates smoothly. It's also essential to keep the mixture warm, as this will help the eggs cook evenly and prevent any scrambling or curdling.

Tempering the Egg Yolks

To temper our egg yolks, we need to slowly pour the warm cream into the egg mixture. This should be done in a slow and gentle motion, so that everything incorporates smoothly. It's also essential to keep the egg yolks warm, as this will help them cook evenly and prevent any scrambling or curdling.

Mixing the Pastry Cream

Now that we've tempered our egg yolks, it's time to mix in the cream. This should be done gently and slowly, so that everything incorporates smoothly. We'll need to keep the mixture warm, as this will help the eggs cook evenly and prevent any scrambling or curdling.

Heating the Pastry Cream

Once we've mixed our pastry cream, we'll need to heat it up slightly to ensure that everything is smooth and creamy. This should be done gently, so that we don't scald the mixture. We can use a thermometer to check the temperature, which should be around 160°F.

Tempering the Egg Yolks

To temper our egg yolks, we need to slowly pour the warm cream into the egg mixture. This should be done in a slow and gentle motion, so that everything incorporates smoothly.

Heating the Pastry Cream

Once we've tempered our egg yolks, it's time to heat up the pastry cream. This should be done gently, so that we don't scald the mixture. We can use a thermometer to check the temperature, which should be around 160°F.

Pastry Cream Recipe

We'll need to use a combination of egg yolks and cream to create a smooth and creamy pastry cream. The key is to temper the eggs slowly, which will help prevent any scrambling or curdling. We should also make sure that the cream is heated gently, as high heat can cause it to scald.

Flouring the Cutters

We're now ready to flour our cutters lightly with flour. This will help keep everything clean and tidy as we work. The reason we're doing this is so that we can get an even roll out and ensure that our pastry is nice and smooth.

Cutting Out the Rings

Now that our cutters are floured, it's time to start cutting out our rings. We'll use a gentle touch and make sure not to overwork the dough. By rolling it out gently, we can get an even consistency and prevent any excess flour from getting in the way.

Rolling Out the Pastry with Flour

Now that we've cut out our rings, we need to roll out a new piece of pastry for each one. We'll use this to create the base for some of our rings. By rolling it out gently, we can get an even consistency and prevent any excess flour from getting in the way.

Flouring the Pastry with Flour

Now that we've rolled out our pastry, we need to prepare it for baking. To do this, we'll lightly flour each ring with a bit of pastry flour. This will help keep everything clean and tidy as we work, and also prevent any excess dough from getting in the way.

Docking the Middles

Once we've rolled out our pastry and cut out our rings, we need to dock the middles. This is so that they don't puff up too much when baked. We'll use a fork to gently prick each ring at several points. This will help distribute the steam evenly and prevent any one area from puffing up more than others.

Rolling Out the Pastry with Flour

Now that we've cut out our rings, we need to roll out a new piece of pastry for each one. We'll use this to create the base for some of our rings. By rolling it out gently, we can get an even consistency and prevent any excess flour from getting in the way.

Flouring the Rings

We're now ready to lightly flour our rings with a bit of pastry flour. This will help keep everything clean and tidy as we work, and also prevent any excess dough from getting in the way.

Baking the Pastry

Once we've rolled out our pastry and floured our rings, it's time to bake them. We'll use a preheated oven at 375°F to achieve a golden-brown color on top. We should also brush the tops with a bit of egg wash to give them an extra layer of shine.

Baking Time

The baking time will depend on the size and shape of our pastry rings. As a general rule, we'll need to bake them for around 15-20 minutes, or until they're golden-brown and firm to the touch.

"WEBVTTKind: captionsLanguage: enand welcome back to love your food this week we have uh two sort of combined recipes here we're taking the pastry cream that we made a few weeks ago and we're doing a sweet volavon now we did some uh savory of olive oils a few weeks back a couple months ago actually and so this is going to be a sweet version of that with our vanilla buttercream so here's our ingredients we have some puff pastry the vanilla buttercream and we'll go into a little bit of detail about that later and what went wrong with it some fresh raspberries and some apricot jam that we're going to use to glaze this is actually apricot raspberry jam that we made and we'll uh i'll put a card up here somewhere when we get to that part of the video so first thing we're going to do is cut down the or sorry roll out the uh the pastry this is our puff pastry and we've done a recipe on this as well now this is store-bought as you can tell and we're just going to roll that out a little bit thinner so that we can cut these nice thin small circles out of it now you're going to want two different either cookie cutters or cutters or ring molds that are you know fairly sharp at the bottom you want to flour them gently and we're going to cut as many rings as we can out of our sheets here you want an even number because then you're going to go through with a smaller cutter and cut out the middle of half of them now the reason is we want to build these up a little bit we want to put the ring on the outside of some of these the whole bases so that they have a little bit of inside uh separate from the outside and it puffs up around the outside so we're gonna take the whole ones we're gonna put pop those onto a baking sheet we've got this lined with a silicon pad we're just gonna give that a gentle little wash unless this is a milk and egg white wash really really simple and we're doing this for a couple of reasons number one it gives it a nice texture on the outside it also helps the ring that we're going to attach right now to the outside it's going to help it sort of stick together so we're just going to put this together for all of these rings this is why you're doing half because we want to put the same we want the same number of rings as we have uh bottoms and then we're also using those uh the insides to cover our volvo so we're using them as a little bit of a lid and we're just going to give everything a gentle little coating of that wash now we're also going to dock these we're going to adjust the middles we don't want them to puff up too much we want the outsides to puff up more so uh just make sure everything's more or less level everything's got a little bit of space and this is going to go into the oven once it's all had that wash applied and all the middles have been docked and when they look about like this that's when they're ready so you get the they've puffed up nicely now some of the middles have popped up more than we'd hoped so if you want you can just give them a little poke and they'll actually sink in the part that you that you pierce let some of that steam out so we're going to take our apricot raspberry jam and we're going to strain that we don't want any lumps or you know big chunks in there so we're just going to run that through a pretty fine strainer now if you're buying apricot jam from a store you can probably just melt that in the microwave it depends on you know what kind it is but you can get that really really clear kind uh the the one that doesn't have any lumps or is very very um clear or sort of a jelly almost and just melt that and we're just going to coat those nice fresh raspberries very delicately with this and then set them on a bowl or a plate and we're just going to let those sit in the fridge and let them set with that glaze on top and they're nice and shiny like that i'm just going to let that sit in the fridge for a while while our our volvos are cooling now we i talked about this at the end of the pastry cream episode our vanilla pastry cream did not quite set properly and we're not sure why probably because it was undercooked now we went ahead with this anyway and they were delicious the texture was a little bit off and you can see here what we're doing is just popping one of those little lids on with the raspberry on top you can bring back runny pastry cream you want to mix about a tablespoon of the starch you used with about a tablespoon or two of milk mix those together put your pastry cream back on the heat add that starch slurry and cook it again and for another three or four minutes until the egg yolks are completely cooked through and that will help everything so and that's it these are delicious little bite-sized desserty things they're fantastic especially if your pastry cream doesn't run like ours does if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef caleb try on the channel please let us know in the comments below thanks again to our patrons on patreon we will put a link in the description below for that and remember to love your foodand welcome back to love your food this week we have uh two sort of combined recipes here we're taking the pastry cream that we made a few weeks ago and we're doing a sweet volavon now we did some uh savory of olive oils a few weeks back a couple months ago actually and so this is going to be a sweet version of that with our vanilla buttercream so here's our ingredients we have some puff pastry the vanilla buttercream and we'll go into a little bit of detail about that later and what went wrong with it some fresh raspberries and some apricot jam that we're going to use to glaze this is actually apricot raspberry jam that we made and we'll uh i'll put a card up here somewhere when we get to that part of the video so first thing we're going to do is cut down the or sorry roll out the uh the pastry this is our puff pastry and we've done a recipe on this as well now this is store-bought as you can tell and we're just going to roll that out a little bit thinner so that we can cut these nice thin small circles out of it now you're going to want two different either cookie cutters or cutters or ring molds that are you know fairly sharp at the bottom you want to flour them gently and we're going to cut as many rings as we can out of our sheets here you want an even number because then you're going to go through with a smaller cutter and cut out the middle of half of them now the reason is we want to build these up a little bit we want to put the ring on the outside of some of these the whole bases so that they have a little bit of inside uh separate from the outside and it puffs up around the outside so we're gonna take the whole ones we're gonna put pop those onto a baking sheet we've got this lined with a silicon pad we're just gonna give that a gentle little wash unless this is a milk and egg white wash really really simple and we're doing this for a couple of reasons number one it gives it a nice texture on the outside it also helps the ring that we're going to attach right now to the outside it's going to help it sort of stick together so we're just going to put this together for all of these rings this is why you're doing half because we want to put the same we want the same number of rings as we have uh bottoms and then we're also using those uh the insides to cover our volvo so we're using them as a little bit of a lid and we're just going to give everything a gentle little coating of that wash now we're also going to dock these we're going to adjust the middles we don't want them to puff up too much we want the outsides to puff up more so uh just make sure everything's more or less level everything's got a little bit of space and this is going to go into the oven once it's all had that wash applied and all the middles have been docked and when they look about like this that's when they're ready so you get the they've puffed up nicely now some of the middles have popped up more than we'd hoped so if you want you can just give them a little poke and they'll actually sink in the part that you that you pierce let some of that steam out so we're going to take our apricot raspberry jam and we're going to strain that we don't want any lumps or you know big chunks in there so we're just going to run that through a pretty fine strainer now if you're buying apricot jam from a store you can probably just melt that in the microwave it depends on you know what kind it is but you can get that really really clear kind uh the the one that doesn't have any lumps or is very very um clear or sort of a jelly almost and just melt that and we're just going to coat those nice fresh raspberries very delicately with this and then set them on a bowl or a plate and we're just going to let those sit in the fridge and let them set with that glaze on top and they're nice and shiny like that i'm just going to let that sit in the fridge for a while while our our volvos are cooling now we i talked about this at the end of the pastry cream episode our vanilla pastry cream did not quite set properly and we're not sure why probably because it was undercooked now we went ahead with this anyway and they were delicious the texture was a little bit off and you can see here what we're doing is just popping one of those little lids on with the raspberry on top you can bring back runny pastry cream you want to mix about a tablespoon of the starch you used with about a tablespoon or two of milk mix those together put your pastry cream back on the heat add that starch slurry and cook it again and for another three or four minutes until the egg yolks are completely cooked through and that will help everything so and that's it these are delicious little bite-sized desserty things they're fantastic especially if your pastry cream doesn't run like ours does if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef caleb try on the channel please let us know in the comments below thanks again to our patrons on patreon we will put a link in the description below for that and remember to love your food\n"