The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.
Mascarpone, Mushrooms & Roasted Bell Peppers
Ingredients:
200gm mushrooms; sliced fine
1/4 each roasted red & yellow bell pepper (I always have some in the fridge)
1 small red onion; chopped fine
3-4 cloves of garlic chopped fine
Red chili flakes, salt & pepper
1/2 cup of mascarpone (recipe here)
Knob of butter
1 tbsps olive oil
Method:
Sweat butter & olive oil on simmer with the onion, garlic & red chili flakes till translucent.
Add the sliced mushroom, salt & pepper & saute on high heat till they wilt & release moisture. Reduce heat to minimum, add the mascarpone, stir well to dissolve it in. Take off heat, stir in chopped roasted bell peppers. Adjust seasoning.
Pile into shells. makes enough filling for about 12 3″ shells (not sure how deep though; mine never got deep enough)
1 cup mascarpone (recipe here)
3-4 tbsps vanilla sugar
1 tsp saffron vanilla, optional
Chopped seasonal fruit (mango, kiwi fruit, star fruit)
Method:
Whisk mascarpone with vanilla sugar & saffron vanilla till smooth.
Pipe into canapes & add chopped seasonal fruit.
makes enough for 6-8 3″ shells
Add the mascarpone
Whipped Coffee Mascarpone
Ingredients:
1/2 cup mascarpone (recipe here)
3-4 tbsp vanilla castor sugar
1 tbsp instant coffee granules
1 oz dark chocolate
Method:
Melt the dark chocolate in a baggie, & drizzle over the edges of the bottom shell.
Leave in fridge to set for 10minutes.
Meanwhile, whip all the remaining ingredients together until firm enough to pipe. Taste & adjust sugar if required.
Pipe into shells & garnish.
Makes enough for 6 3″ shells
