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| For best effect and even lift, vol-au-vents should be placed close together to keep each other up and covered with a sheet of lightly oiled paper, preferable silicone. This controls the lift of the paste and prevents any from ‘flying’. |
| All puff pastry items once formed should be rested for about 30 minutes prior to baking and be cooked in a hot oven 220°C until light and golden. |
| The lid and inner part of the baked Vol-au-vent is removed while the pastry is still hot. Bouchées and Petits Bouchées are smaller in size Bouchées are about 5cm in diameter and Petits Bouchées approx. 3-4 cm in diameter. |
