This small French pastry consists of puff pastry rings stacked on top of one another, held together with protein. According to legend, Volovans got their name when the assistant to the famous French chef Marie-Antoine Carema saw how something airy was made from flat cakes of dough, and exclaimed: "Master, he flies into the air!"
It is necessary
- - 280 g of puff pastry;
- - 1 kg of zucchini;
- - onion;
- - a clove of garlic;
- - egg white;
- - on the tip of a teaspoon of dried basil;
- - 0.5 teaspoon fresh thyme;
- - a teaspoon of fresh parsley;
- - 150 ml of cream;
- - salt;
- - ground black pepper;
- - butter;
- - mint leaves (for decoration).
Instructions
Step 1
Roll out the puff pastry 5-7 mm thick. Cut 24 circles with a diameter of about 5 cm. In 12 circles, make holes with a diameter of 3 cm to make rings.
Step 2
Preheat oven to 200oC. Line a baking sheet with parchment paper. Place the dough circles on the prepared baking sheet.
Step 3
Whisk the egg white lightly and brush over the circles. Place a ring of dough on top of each disc, press down a little.
Step 4
Bake for about 15 minutes until golden brown. Remove from oven and let cool.
Step 5
Cut some of the zucchini into thin slices - you should get 12 of them. Cut the plates in half.
Step 6
Chop the remaining zucchini into 2–3 cm pieces and cook in a double boiler until tender.
Step 7
Prepare the filling. Chop the onion and garlic and fry with salt in butter until softened - about 5 minutes. Transfer the onion and garlic mixture along with the prepared courgettes to a food processor.
Step 8
Season with black pepper, basil, chopped thyme and parsley. Pour in the cream and chop until smooth and smooth.
Step 9
Fry the set zucchini slices quickly in butter, salt. Use a pastry syringe or spoon to fill the volova with the filling.
Step 10
Garnish with sauteed zucchini slices and mint leaves.
