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How to Make Vol au Vent

Prep20 min
Cook30 min
Total50 min
Yield4 portions
LevelBeginner
 
 
How to Make Vol au Vent
About This Recipe

Learn how to make vol-au-vent, a small hollow puff pastry case with a removable lid. Explore shaping, baking and savoury fillings such as mushrooms, prawns and cheese.

Scale This Recipe

Servings

Ingredients

Units
  • 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
  • for dusting

Instructions

  1. 1
    Preheat oven to 425°F. Roll the 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.
  2. 2
    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 ; cut into the center of the second one a circle of 2-¼ inches, to obtain a ring.
  3. 3
    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 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.
Techniques in this recipe
Baking
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

Watch your eggs closely near the end — a few extra seconds is the difference between silky and overcooked. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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