Classic Vol-au-vents: The Ultimate Puff Pastry Delight

Ingredients

1 package of puff pastry (about 500g)
2 cups of chicken or vegetable filling
1 egg (for egg wash)
1 tablespoon water (for egg wash)
1/2 cup of all-purpose flour (for dusting)
A pinch of salt

Steps and instructions

Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit).
Dust your work surface lightly with flour and roll out the puff pastry to a thickness of about 3mm.
Using a round biscuit cutter, cut out 12 large circles for the bases. Place them on a baking sheet lined with parchment paper.
From the remaining pastry, cut out 12 smaller circles. These will be the lids for your vol-au-vents.
Using a smaller cutter, remove the center from the 12 smaller circles to form rings.
Brush the larger circles with water and place the pastry rings on top. Press down lightly to secure them.
Beat the egg with 1 tablespoon of water. Brush this egg wash over the vol-au-vents.
Bake for 15 minutes, or until the pastry has risen and is golden brown. Remove the trays from the oven, but leave the oven on.
While the pastry is baking, prepare your chosen filling.
Once the pastries are baked, remove the 'lids' from the vol-au-vents. You can do this by gently pressing down the risen centers.
Spoon the filling into the vol-au-vents and replace the lids.
Return them to the oven for 5-10 minutes, or until the filling is hot.
Serve the vol-au-vents warm, garnished with fresh herbs if desired.

Tools for making

Rolling pin - Used to roll out the puff pastry to the desired thickness.
Biscuit cutter - Used to cut out large circles for the bases of the vol-au-vents.
Smaller cutter - Used to cut out smaller circles and remove the center from the pastry to form rings.
Baking sheet - Used to place the vol-au-vents during baking.
Parchment paper - Lined on the baking sheet to prevent sticking.
Pastry brush - Used to brush the egg wash onto the vol-au-vents.
Spoon - Used to spoon the filling into the vol-au-vents.
Oven - Used to bake the puff pastry and heat the vol-au-vents with the filling.

Recipe variations

Using a different type of pastry, such as filo pastry or shortcrust pastry, for a variation in texture and flavor.
Experimenting with different fillings, such as mushroom and spinach, seafood, or beef and onion.
Adding different herbs or spices to the filling, such as thyme, rosemary, curry powder, or paprika.
Using a gluten-free flour substitute, such as almond flour or rice flour, for those with gluten intolerance or dietary restrictions.
Creating a vegetarian or vegan version by using vegetable-based fillings, such as roasted vegetables, tofu, or plant-based protein substitutes.
Incorporating different types of cheese into the filling, such as cheddar, Gruyere, or goat cheese, for added richness and flavor.
Adding a touch of sweetness to the filling, such as caramelized onions or dried fruits, to create a sweet and savory combination.
Experimenting with different shapes and sizes of vol-au-vents, such as rectangles, squares, or mini bite-sized versions.
Adding a glaze or sauce on top of the vol-au-vents, such as a creamy mushroom sauce or a tangy tomato-based sauce.
Garnishing the vol-au-vents with additional toppings, such as chopped nuts, fresh herbs, or grated Parmesan cheese, for extra visual appeal and taste.

Recipe overview

Indulge in a French culinary delight with this simple yet elegant Vol-au-vents recipe. Vol-au-vents, which means "windblown" in French, are light puff pastry cases that have a hollow center for a savory or sweet filling. In this recipe, we will guide you on how to create the perfect golden puff pastry shells that are rich, buttery, and with a melt-in-the-mouth texture. You can personalize this recipe with your favorite filling, but a classic chicken or vegetable filling is always a crowd-pleaser. A combination of baking and filling these delightful pastries makes this recipe a fun and engaging cooking experience. Enjoy the process and the gourmet results!

Common questions

How do I store vol-au-vents?
Vol-au-vents are best consumed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for a few minutes until warmed through.
Can I make the vol-au-vents ahead of time?
Yes, you can make the vol-au-vents ahead of time. Prepare the pastry shells as directed and store them in an airtight container at room temperature for up to 1 day. Fill them with the desired filling just before serving.
Can I freeze vol-au-vents?
Yes, you can freeze vol-au-vents. Prepare the pastry shells and bake them according to the recipe. Allow them to cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag and freeze for up to 1 month. To reheat, bake them in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) until heated through.
What are some popular filling options for vol-au-vents?
Vol-au-vents can be filled with a variety of savory fillings. Some popular options include chicken and mushroom, seafood, creamy vegetable, or beef and onion. You can get creative and customize the fillings to suit your taste preferences.
Can I use store-bought puff pastry?
Yes, you can use store-bought puff pastry for convenience. Follow the instructions on the package for thawing and handling the pastry. Roll it out to the desired thickness and proceed with the recipe as directed.
Can I make mini vol-au-vents instead of larger ones?
Yes, you can make mini vol-au-vents by using smaller round cutters for the pastry bases and lids. Adjust the baking time accordingly, as mini vol-au-vents may require less time in the oven.

Serving dishes and utensils

Baking Sheet - Used to place the vol-au-vents in the oven for baking.
Parchment Paper - Provides a non-stick surface for the vol-au-vents while baking.
Round Biscuit Cutter - Used to cut out the large circles for the bases of the vol-au-vents.
Smaller Cutter - Used to cut out the smaller circles and rings for the vol-au-vent lids.
Pastry Brush - Used to brush the egg wash onto the vol-au-vents for a golden brown finish.
Spoon - Used to spoon the filling into the vol-au-vents.
Fresh Herbs - Optional garnish for the vol-au-vents, adds freshness and flavor.

Origin stories

Vol-au-vents, which translates to "fly in the wind," hail from the heartland of cuisine, France. First appearing in a cookbook by the legendary chef Antonin Carême in the early 19th century, they have become a staple of both French and international cuisine. Carême's vision was to create a pastry so light that it could fly in the wind, thus the name. He was known for his elaborate styles of cooking and is also considered as one of the first internationally renowned celebrity chefs. These delicate pastries, with their crisp, flaky crust and rich, savory or sweet filling, truly embody Carême's vision of blending art with food.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.