Chocolate Ricotta Recipe

Summary

MethodMain Ingredient

Ingredients

For pastry
 Puff pastry375 Gram (1 packet)
 Egg yolk1
 Butter2 Ounce (60g)
 Plain flour2 Tablespoon
 Milk1⁄3 Cup (5.33 tbs)
 Dry white wine1⁄4 Cup (4 tbs)
 Cream1⁄3 Cup (5.33 tbs)
 Mayonnaise1 Tablespoon
 Chopped parsley2 Teaspoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3146 Calories from Fat 1902

% Daily Value*

Total Fat 212 g325.9%

Saturated Fat 56.5 g282.6%

Trans Fat 0 g

Cholesterol 330.7 mg

Sodium 1608.7 mg67%

Total Carbohydrates 262 g87.4%

Dietary Fiber 6.7 g26.8%

Sugars 34.9 g

Protein 38 g75.8%

Vitamin A 53.9% Vitamin C 22.2%

Calcium 34.2% Iron 61.6%

*Based on a 2000 Calorie diet

Directions

Filling Melt butter in pan, add flour, cook few minutes, stirring.
Remove from heat, stir in milk, blend until smooth, then stir in wine, cream and mayonnaise.
Return to heat, stir over heat until sauce boils and thickens, reduce heat, continue stirring, simmer 2 minutes; stir in parsley, season with salt and pepper.
This is the basic creamy sauce for Filling, sufficient to fill 12 vol-au-vent cases.
To this can be added drained canned asparagus, chopped cooked chicken, seafood prawns, oysters, sliced poached scallops, crab, salmon or tuna, etc.
Have pastry at room temperature.
Roll on lightly floured surface to rectangle measuring 25cm x 35cm (10in x 14in); make sure corners are kept as square as possible.
Pastry should be about 3mm (1/8 in) in thickness and should be the same thickness all over.
Using sharp cutter measuring 5.5cm (2 1/4in) in diameter, cut out six rounds on half the pastry; as shown, leave space around each circle of pastry to cut larger rounds as shown in Step 2.
Brush uncut half of pastry lightly with water.
Fold pastry in half, as shown; pastry with cut rounds is now on top of uncut pastry.
Use sharp cutter measuring 7.5cm (3in) in diameter to cut out larger rounds around the circles; be sure to centralise large cutter around smaller circles, before cutting through the two layers of pastry.
Lift each vol-au-vent shape onto oven tray, refrigerate overnight.
This is important, it helps vol-au-vent cases keep their good round shape when baked.
Glaze around top rims with beaten egg yolk; make sure it does not run over sides or pastry will not rise.
Suspend a wire rack over the vol-au-vent cases, as shown; rack will need to be 3cm (1 1/4 in) higher than the' baking tray.
We used two cutters to support the wire rack.
This rack helps the vol-au-vents keep their shape when they rise in the oven, and not topple to one side.
Bake in very hot oven 5 minutes, reduce heat to moderate, bake further 5 minutes, remove wire rack.
Continue to bake up to another 5 minutes at moderate temperature, or until pastry is well browned.
Remove cases to wire rack to cool.
Store cases, when cold, in airtight container.
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