Mastering the Art of French Cooking, Volume 2 (59 page)

Using a round cutter or guide 5 inches in diameter, center it in the second disk of dough and cut around it to make the 8-inch ring for the second layer of the vol-au-vent
.

So that you will not stretch the ring of dough as you remove it from the circle, brush lightly with flour and fold it in half, then in quarters.
Unfold it on the dampened circumference of the first disk
, pressing it in place with the balls of your fingers. (Refrigerate disk of leftover dough.)

Seal the 2 layers of dough with the back of a small knife, by pressing slanting lines ⅛
inch deep and about ¾
inch apart all around the circumference
, also pressing top of circle with the balls of your fingers as you go. (It is now wise to cover and refrigerate
vol-au-vent
for an hour before baking; this will relax dough so that it will bake evenly.)

With a small knife, cut lines ⅛
inch deep and 1½
inches apart
(
at outside edge
)
in top of ring, pointing knife always to center of
vol-au-vent
so the marks will be evenly spaced, like the spokes of a wheel
.

Cut a line ¼ inch deep in the bottom disk, where inner edge of circle meets it;
this marks the cover, which is removed after baking so that interior of
vol-au-vent
may be cleaned out.