How to Make Vol au Vent
A Vol-au-vent is a small hollow case of puff pastry. A round opening is cut in the top, and the pastry cut out for the opening is replaced as a lid after the case is filled. Vol-au-vents can accommodate various fillings, such as mushrooms, prawns, fruit, or cheese, but they are almost always savory.
- 0.5 pound (s puff pastry dough)
- Or 8 x 4 inches square sheets
- 1 large egg yolk
- 1 tablespoon water
- 2 round pastry cutters, (3-7/8 inches and 2-¼ inches)
- Parchment paper or Silpat
- Flour for dusting
- Preheat oven to 425°F. Roll the puff pastry dough to ¼ inch thick. Divide the dough into 8 squares, each of 4-inch sides. Place individual squares on a tray with parchment paper and refrigerate for 30 minutes. Mix together egg yolk and tablespoon water, to make the egg wash.
- To build Vol au Vent, using pastry cutters, cut two circles of 3-7/8 inches in diameter in two-pastry squares. Brush one with egg wash; cut into the center of the second one a circle of 2-¼ inches, to obtain a ring.
- Place the ring on the top of the first circle, edge to edge. Place on a tray with parchment paper underneath, refrigerate. Repeat the operation for the following Vol au Vent. When ready, brush lightly with egg wash and bake for 25 to 30 minutes. Let cool, then remove the lid and scoop out the inside to form a pastry case. Set aside.
- Chef tip: I like to bake my Vol au Vent on a double tray to prevent them from browning too much on the bottom.
Know more: Marie Antoine Carême (1783-1833) was the founder and architect of French haute cuisine. He was one of at least 25 children born to an impoverished family who put him out on the street at the age of about 10 to make his own way in the world.
Lucky for the world he knocked on the door of a restaurant for a job. He might have knocked on the door of a shoemaker!! By the age of 21 he was chef de cuisine to Talleyrand. He also served as head chef to the future George IV of England, Emperor Alexander I of Russia, and Baron James de Rothschild.
He wrote several voluminous works on cookery, which included hundreds of recipes, menus, history of French cookery, instructions for organizing kitchens, and of course, instructions for monumental architectural constructions of food for pieces montées. He died at the age of 48, and is remembered as the “chef of kings and the king of chefs.
Cooking Tips for Making Vol au Vent
1. Chill the Pastry
After cutting the puff pastry squares, refrigerate them for at least 30 minutes. This helps maintain the shape and ensures the pastry puffs up properly during baking.
2. Use a Double Tray for Even Browning
To achieve a perfectly baked Vol-au-Vent with even browning, bake them on a double tray. This technique prevents the bottoms from browning too quickly while ensuring the tops bake evenly.
3. Apply Egg Wash for a Golden Finish
For a shiny, golden finish, lightly brush the pastry with an egg wash (egg yolk mixed with water) before baking. Be sure to brush all the edges for an even, glossy appearance.
4. Don’t Overfill
When adding your filling, be cautious not to overfill the Vol-au-Vent. The pastry should remain crisp, and too much filling can cause it to collapse or become soggy. If needed, leave some room to prevent this.
5. Use a Sharp Pastry Cutter
For clean, precise edges, always use a sharp pastry cutter. This prevents pressing down too hard on the dough, which could prevent the pastry from puffing up as desired.
6. Avoid Soggy Bottoms
If you’re using a moist filling, consider baking the empty shells a little longer. This ensures they are fully crisped up. You could also pre-cook the filling to release any excess moisture.
7. Keep the Pastry Cold
Since puff pastry works best when cold, make sure to keep it chilled while working with it. If the dough starts to soften, return it to the fridge for a few minutes to firm it up.
8. Make-Ahead Option
You can prepare the Vol-au-Vent shells in advance. Simply bake them, let them cool, and store them in an airtight container. When ready to serve, reheat briefly in the oven to restore their crispness.
By following these tips, your Vol-au-Vents will come out light, flaky, and perfectly golden, making them a show-stopping appetizer!
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