The September 2009 Daring Bakers' Challenge has been chosen by Steph of a whisk and a spoon. Steph chose Vols-au-Vent, which we are pretty sure in French means, “After one bite we could die and go to heaven!”
As always, I want to try to do as much varieties as I can. I have lots of leftover in my fridge, so I decided to use them as I can. I ended up making 2 savouries, and 2 sweets. In the spirit of Ramadhan, I made some opor ayam, and I still have some leftover, so I shredded the chicken and thicken the soup and made it as one of the savoury filling. For the other savoury one, I use up some leftover from the chicken sweet chilly mayo wrap, my yesterday's lunch.
For the sweets, I incorporate leftover salted caramels from my boss' order and the IMBC (Italian Meringue Buttercream) leftover from the cake order last weekend. I transform the IMBC into 2, one gets a burnt sugar syrup added to them to make burnt sugar frosting, and the other one was whipped together with a lavender syrup. I paired the burnt sugar frosting with layers of salted caramel and chocolate ganache. Whereas the lavender frosting got paired with Yuzu lemon curd. This is particularly my favourite. The tartness from the curd complements the sweetness of the frosting beautifully with a slight lavender undertone. Perfect to welcomes the spring (which is suppose to come by now, but it is still bloody cold here).
Check out the Daring Bakers roundup for other fantastic vol au vent. Thanks again ladies for the sweet challenge =)