Vol-au-vent with ham cream: The Crunchy Secret for the Perfect Appetizer
Vol-au-vent, literally “fly with the wind” due to their lightness and crispness, are a staple of Italian and French appetizer cuisine. Their versatility makes them perfect for any occasion, but the savory version with Parma ham and ricotta cream is a timeless classic. Preparing them at home, though it may seem complex, is surprisingly easy, especially starting with ready-made puff pastry. The magic lies in the contrast between the tall, crunchy puff shell and the softness of the inner mousse, enriched by the saltiness of Parma Ham and an unexpected touch of brandy that enhances the flavor.
This preparation not only delights the palate but also offers a neat and elegant presentation, ideal for impressing guests during holidays or a special dinner. For flawless results, it is crucial not to skimp on the quality of the ingredients, choosing good DOP Parma ham and fresh, creamy ricotta.
Wine Pairing
To balance the saltiness of the Parma ham and the richness of the mousse, a dry, fresh, and slightly aromatic white wine is recommended, or a still Rosé.
Recommended Choice: Prosecco DOCG or a Franciacorta Brut. The bubbles cleanse the palate from the richness of the cream and pastry, enhancing the creaminess of the filling.
Alternative: A fresh and mineral Rosé del Salento.
Here are other delicious appetizers:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, Christmas
- Energy 401.69 (Kcal)
- Carbohydrates 25.90 (g) of which sugars 0.59 (g)
- Proteins 11.04 (g)
- Fat 27.76 (g) of which saturated 5.70 (g)of which unsaturated 19.46 (g)
- Fibers 0.84 (g)
- Sodium 448.55 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 sheets puff pastry (rectangular)
- 150 g DOP Parma ham
- 250 g ricotta
- 30 g fresh liquid cream
- to taste giardiniera (mixed vegetables)
- 20 g brandy
- 1 egg yolk (for brushing, or milk)
Tools
- Pastry Cutter Fackelmann Set of 6 Professional Pastry Cutters, for plating and shaping vegetables, pastry, and dough, made of Stainless Steel, Diameter Sizes Ø5/6/7/8/10/12 x 4.5 cm height
- Piping Bag Piping bags, set of 100 disposable piping bags for frosting supplies for decorating cookie cakes, cake decorating bags
Steps for vol-au-vent with Parma ham cream
Cut the discs: Roll out the two sheets of puff pastry. Using a pastry cutter (or a glass) of the desired diameter (e.g., 2.5-3 inches), cut an even number of discs from the pastry.
Form the shells: Take half of the discs: these will be the whole base of each vol-au-vent. Take the other half of the discs and, using a smaller pastry cutter (e.g., 1.5-2.5 inches), cut out the center to create rings of pastry.
Assembly: On a baking sheet lined with parchment paper, place the whole discs (the bases).
Gently brush the edge of each base with a little milk or egg yolk.
Stack two rings of pastry on each whole base, pressing gently to adhere well to the edge. This will form the “shells.”
Baking: In a small bowl, beat the egg yolk with a tablespoon of milk (or use just milk).
Brush the top surface of the vol-au-vent with the egg and milk mixture, being careful not to let it drip along the cut edges, as this would hinder rising. Bake in a preheated static oven at 392°F for about 12 minutes, or until well-puffed and golden.
Cooling: Remove the vol-au-vent from the oven and let them cool completely on a rack.
Blend the ingredients: Place the following ingredients in a blender or food processor cup:
Ricotta, diced Parma ham, fresh liquid cream, brandy,
and a few pieces of pickled pepper.
Make the cream: Blend intermittently, scraping the sides if necessary, until you get a smooth and velvety cream (your “mousse”). If the cream is too thick, you can add another tablespoon of cream.
Storage: Place the mousse in a piping bag and store in the refrigerator until ready to fill.
Fill: Once the vol-au-vent are cold, use the piping bag to fill them with the ham mousse. Fill the central hole abundantly, creating a nice tuft.
Decorate the top with a strip of Parma ham rolled on itself to create a “rose” effect. Add some pieces of giardiniera (pickled mixed vegetables), such as carrots or pickles, for a touch of color and acidity.
Tip: It is preferable to fill the vol-au-vent just before serving to keep them as crisp as possible.
Tips, notes, for Vol-au-vent with Parma ham cream
To ensure your Vol-au-vent rise to their fullest during baking, there are two essential secrets. The first concerns assembly: do not use egg to seal the rings onto the base, but a thin layer of cold water or milk. If egg drips onto the cut edges of the pastry, it prevents the layers from separating and puffing correctly.
The second trick is the oven temperature: 392°F is essential for a “thermal shock” that evaporates the water inside the pastry, creating the characteristic layers. If after 12 minutes the shells are puffed but pale, lower the temperature to 356°F and let them brown for another 2-3 minutes. Remember that the mousse should only be added when the shells are completely cold to prevent the pastry from absorbing moisture and losing its crispness.
Crispness: To keep the Vol-au-vent crispy, fill them with the mousse at most an hour before serving.
Aroma: Brandy is optional but highly recommended; it adds an alcoholic and aromatic note that balances the sweetness of the ricotta.
Variation: If you do not like pepper, you can replace it with a pinch of nutmeg to add depth to the mousse.
FAQ (Questions and Answers)
Can I prepare the Vol-au-vent shells in advance?
Yes, absolutely! Puff pastry shells can be baked even 1-2 days in advance. After baking, store them in an airtight container at room temperature, away from moisture. This allows you to focus on the mousse just before serving.
Can the ham cream be prepared the day before?
Yes. The Parma ham mousse can be prepared in advance. After blending it, place it in a piping bag, seal well, and refrigerate. Before using, take it out 10 minutes earlier and work it briefly with your hands to slightly soften it, making it easier to squeeze and ensuring a perfect texture.
