Vol au vent stuffed with Toma with truffle

Vol au vent stuffed with Toma with truffle

Ingredients

Toma with truffle, puff pastry

Method

Cut the puff pastry to get some discs with 6 cm in diameter. Half of them will be the base for your vol au vent. Make a 3 cm hole in the remaining discs, to get some pastry rings. Prepare a baking tray covered with baking paper and place the bases of your vol au vent in the tray. Then put a ring on top of every disc and oven cook it all for 15 minutes at 200°. After that, let the vol au vent cool down, then stuff them with toma al tartufo. Heat in the oven again for 5 minutes and serve them hot.


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