Vol au Vent Filled Various Flavors - Snacks and Refreshment Buffet 18ths - Mama Rosa - Cooking Restaurants

Ingredients :

Soft wheat flour type "00" (contains Gluten).
Vegetable margarine or butter (palm, rapeseed, sunflower oils and fats, water, salt, emulsifiers, aromas).
Eggs (often used for surface browning).
Salt and colourings (e.g. caramel

Various Flavors :

Mushroom Cream: Béchamel (milk, wheat flour, butter), champignon mushrooms, extra virgin olive oil, garlic, salt, pepper, parsley.
- Allergens: Milk, Gluten.
Cocktail Sauce and Shrimps: Shrimps, mayonnaise (eggs, oil), ketchup, Worcestershire sauce (may contain fish/gluten).
- Allergens: Crustaceans, Eggs, Fish.
Cheese Mousse: Mix of cheeses (e.g. gorgonzola, robiola, ricotta), walnuts or pistachio granules.
- Allergens: Milk, Nuts.
Russian Salad and Ham: Boiled vegetables, mayonnaise, cooked ham (may contain milk derivatives or celery).
- Allergens: Eggs, Celery (if present in vegetables)
- Maintenance
  - Refrigeration temperature: If filled with perishable ingredients (fresh cheeses, sauces, fish, meat), they must be stored at a maximum temperature of +4°C.
  - Post-cooking management: If the filling is cooked and not consumed immediately, it must undergo rapid cooling (from 60°C to 10°C within 2 hours) before refrigeration.
  - Hot service: For service, reheated products must reach a core temperature above 60°C to ensure safety.
  - Gastronomic advice: It is preferable to fill the vol-au-vent shortly before serving to preserve the crispness of the puff pastry