Vols-au-vent: Fruited Vogurt

It’s that time again….and as has been the trend the last year or so…I am fashionably late. What am I talking about? Daring Bakers' Challenge, of course!

The brain child of Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice, the fun and talented creators of The Daring Kitchen, is being hosted by the ever so wonderful Steph of A Whisk and a Spoon. Be sure to stop by at her stunningly fabulous blog to see the recipe, and filling ideas.

Now, for the magic words… 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.

Thank you for the challenge Steph.

Okay…so completing these DB challenges have been just that…a challenge. Was last last month...so much I never got it completed. Ug! My challenges? Not really with the baking itself.... First, I take my life in my own hands trying to bake in a house of dieters who aren’t allowed to have any of their favorite sweets, limited carbs, and zero carbonated beverages. So, as with anything off the planned menu, I make my attempts after the residents are asleep. It’s also the time I want to be asleep. But…I must bake! Oh, the internal struggle....

Second? Time. I haven’t gotten into a comfy routine yet, been living out of a suitcase(s) for 2 months, and haven't really had a day off since I have started. Therefore, well….you can imagine the story.

But, I am having fun playing with my new camera!

Vols-au-vent is based on the puff pastry and it proved to be challenging, the layers, the rolling out, etc….but, I managed get something something together. I didn’t create what I had in my head while reading the recipe the first time, and I wasn’t completely in love with how mine turned out. But, check puff pastry off my list! Thank you for the challenge Steph.

What did I make? I tried a fig turnover, filling the pastry only with the fruit. No sugar or anything.

Thought it reminded me of Sid,

And ate it anyway.

Then, I split the lil' squares I made and filled them with plain non-fat yogurt that I flavored with agave and strawberries.

I only baked a small, itsy portion of the pastry. With all the work that went into it? I wasn't going to rush through throwing something together and wasting the buttery goodness. Maybe, if I can swing a day off, I can get more creative in my endeavors. :) Until next month…but in the meantime, be sure to check out the Daring Bakers’ Blogroll for more adventures in puffy, flaky goodness!