Russian Monday: “Volovan s Gribamy” - Vol-au-vents with Creamy Mushroom & Shrimp Filling

Vol-au-vent is a puffy tartlet from flaky dought. Dough raises up during baking and takes shape of a small cup or basket. Variety of fillings go into baked dough baskets  and they are served cold or hot.

Vol-au-vents are of French origin, first time made by French chef Marie-Antoine Carême. Name of this pastry points to the type of dough used in it. The initial idea behind volauvents was to make them very lite as opposed to the ones made of shortcrust dough. There is another name for vol-au-vents – bouchées. Authorship of first bouchées is attributed to wife of King Louis XV, Maria Leschinsky. She loved small single bite type of foods and hence the name – “bouchées à la reine”, queen’s bites.

Despite of vol-au-vents French origin, they are very popular in Russian cuisine, you can find variety of their recipes in old cook books of Soviet time.


Pumpkin & Flax Seeds, Sun-dried Tomato Crackers with Roasted Beets Hummus

I have been very busy over the last few weeks, doing a lot of creative things/jobs and also watching my latest favorite cooking show - The Great British Baking Show. You probably can tell, since I bake quite a lot lately, just cannot help myself, the show is so good. I just want to bake together with the bakers and I do.

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