How to cook flounces with red caviar?

Vol au vents are small buns similar to tartlets. But unlike tartlets, they are made of puff pastry and have a more delicate taste. Vol au vents are perfect as an appetizer to the festive table. The fillings of this dish can be completely different. This article presents recipes for cooking flounces with red caviar.

Cooking shuttlecocks

For the dish we need puff pastry, which you can buy at any store or make it yourself. To make the flounces more airy, it is better to give your preference to yeast puff pastry. But even with a yeast-free test, tartlets will not lose their “fluffiness”.

Essential Ingredients:

• puff pastry - 250 grams;
• cream cheese - 150 grams;
• Red caviar:
• yolk to lubricate the product.

The recipe is designed for 14 pieces.

Recipe for volovanov with red caviar and cream cheese:

1. Preheat the oven to 200 degrees.
2. Cover the baking sheet with parchment paper, grease the paper with oil.
3. Roll the dough thinly (up to 3-4 mm), with the help of a glass make mugs on the dough. Put half the circles on a baking sheet and brush with yolk to give a golden hue.
4. From the remaining circles, make rings, put them on top of the first circles, press a little, fix the rings well.
5. Bake for 20 minutes. Together with volovanov, you can put the remaining dough and use it as a dessert, sprinkled with icing sugar or adding jam on top of it.
6. When the shuttlecocks have cooled completely, take the middle and put a small spoonful of cream cheese in it, and then a spoonful of caviar.

The dish is ready to eat. You can decorate the appetizer with a sprig of dill or parsley.

Vol au vent with caviar, quail eggs and salmon mousse

This dish is distinguished by its originality and sophistication. It is perfect for impressing your guests. The eggs will give the appetizer satiety, and salmon mousse will enhance the fish taste.

For volovanov will need:

• puff pastry;
• Red caviar;
• quail eggs;
• boiled salmon or other red fish;
• mayonnaise;
• cream;
• a couple drops of lemon juice;
• spices to taste.

In order to correctly calculate the proportions, focus on how many volovanov with red caviar you want to cook and what sizes they should be. The size depends on the shape of the circles.

Recipe

1. Cook the shuttlecocks as described in the first option.
2. Cook the quail eggs.
3. Make the mousse. To do this, clear the fish of the bones, cut it into small pieces and grind it in a blender. Add to it mayonnaise, a couple of drops of lemon and spices to taste. Whisk.
4. Add cream and continue whipping the fish mass until smooth.
5. Put a spoonful of fish mousse in volovan, a spoonful of caviar on top of it, and decorate with a quail egg.

Volcano with avocado

Avocados are a storehouse of healthy vitamins and fats. It favorably affects the digestive and cardiovascular systems, promotes body rejuvenation and weight loss. The neutral nutty taste of avocados goes well with salted fish and red caviar. The fruit neutralizes the excessive salinity of the dish and makes it oily.

Ingredients:

• ready-made flounce;
• avocado;
• lime (you can use lemon) - 1 piece;
• curd cheese (you can use creamy) - 4 tablespoons;
• Red caviar.

Cooking process:

1. Remove the flesh of the avocado into a bowl, mash well. Add lime juice and continue to knead until the mass is soft and smooth.
2. Put cottage cheese and spices to taste. Shuffle.
3. Place the resulting mass in the volcano, and add the calves on top.

Vol au vent with red caviar and avocado ready to eat.

Cooking Tips

It is better to start shuttlecocks right before serving the food to the table so that the filling is not weathered, and the tartlets themselves do not have time to go limp. Filling volovanov can serve not only red caviar, but mushrooms, vegetables, pieces of meat. It all depends on your imagination and capabilities.