a roll of puff pastry 3 eggs
Philadelphia
a pack of 30 grams of green sauce
two tablespoons of milk
Preheat oven to 180 degrees. Sodare eggs in boiling water for 7 minutes, making sure that the shell does not break. Once cooked allow to cool in the same cooking water. Roll out the pastry, trim pastry rings with six crowns and six rounds of the same size, moisten with milk rounds of dough, overlapping the crown and, again, wet the surface with milk. Prick the inner surface of the vol au vent with a fork, and mark the crown with 4 little holes. Place on a baking sheet lined with parchment paper. Bake until the vol au vent are golden.
Mix the cheese with green sauce, until smooth and creamy smooth. Discard the shells of eggs and halve lengthwise. Just before serving, pour in the bowl of a spoon vol au vent sauce, leaving a dimple. Place the egg and the egg white lightly salt and egg yolk.
