we owe the vol-au-vent antoine karemo, they say, invented it with... masha, good morning, explain to me how it differs from a regular tortalet, well, except for the size that was in the film, nothing, it's a large tartlet, which is extremely, by the way, easy to make, perhaps the main difference is that the tartlet is baked in a mold, a valavan by hand, both, in fact, a basket for serving the filling, we start with preparing the base, take puff pastry, ready-made from the store will do, make a dusting of flour and... a perfect circle with a knife, pubam, pubam, pubs, grease the puff pastry circle with protein, put the second one on it, grease it again on top, the protein will help to glue everything together, now let's work on the sides, cut out a circle from the second part of the dough, then remove the core from it, it is convenient to do this with a culinary ring, assemble the vallavan, base, ring, another one on top, do not forget to fasten. all women believe that there are never too many rings, by the way, yes, grisha stocked up on rings today, li