Volau vent

40gr of butter and cook abagnomaria, without reaching the boil, over low heat mix 4 egg yolks, add pepper to taste and the forduta is ready to be placed in vol au vent, to stuff it rich stuffed with the ingredients you prefer and transforms a tasty appetizer,, , here is the taste is intensified by a crun - chiness: fragrant pastry in light coats to compose a delicious smali basket, ready to contain rich fillings, enjov filling it with your favorite ingredients and turning it into an irresistibnc appetizer, follow some sug - gestions with la sfoglia recipes, friable put 400gr for wifh 250ml add 40gr boller, withou turm off the fio add pepper ready fo be p and nd com ing ne 4egg yollks eand the fondue is olau vents, vola vent incredienti / in,ed,en/ iszutaten 1 soft wheat faring "00" (<span class="allergen">gluten</span>), water, lolii vegetable margarine and refined vegetable grates (palm, rapeseed, sunflower in varying proportions), accu, sule emulsifier: sunflower lecithin, e471, acidifier: citric acid, flavorings, carotene co0iorante], salt, coloring: caramel,/en "o0" soft grain flour (<span class="allergen">gluten</span>), water