Preparation

• To make the vol au vents you’ll need two cookie cutters of the same shape but different sizes.

  I used two flower-shaped cookie cutters: one measuring 2.4 inches and the other measuring 1.4 inches.

  

• Base of the vol au vents
  The base of the vol au vents is made of a single layer of puff pastry.

  Edge of the vol au vents
  The edge of the vol au vents is made from two layers of puff pastry.
  ^{If you don’t have enough rolls, you can also make it with one layer [I’ve tested it!]: the bottom will be higher and puffier, but depending on the chosen filling, this can also be an advantage.}

• Just one ingredient: light puff pastry: one roll yields 6 pieces or two rolls yield 12 pieces.
  We don’t brush them, neither with egg nor with water.

  Line a baking tray with a sheet of parchment paper.

  Take the light puff pastry out from the fridge.
  Gently unroll the light puff pastry and the paper wrapping it on a cutting board or work surface.

  Bases
  With the larger cutter, make 6 single-layer shapes of puff pastry preferably in a single row.

  Edges
  Fold the rest of the puff pastry sheet onto itself or overlap two layers of puff pastry.
  With the larger cutter, make 6 double-layer shapes of puff pastry and with the smaller cutter, cut and remove the center.

• Move the edges [double layer of puff pastry] onto the bases [single layer of puff pastry].
  Pierce the center of the bases with a fork or toothpick.

• Bake at 392°F in a fan oven monitoring color and cooking of the vol au vents:
  • bake at central height;
  • after the first 5 minutes move to the bottom;
  • after another 5 minutes if the vol au vents are already well colored lower the oven temperature to 320°F;
  • after another 5 minutes remove from the oven;
  total cooking: 15 minutes.

  Your Light Puff Pastry Vol au Vents are ready to be filled and garnished.

  Bon appétit!

  

• To enjoy the vol au vents in all their crispness, fill them just before serving.
  Prepare the garnishes in advance to save time.

• … for all tastes, not always light [choose which vol au vents to consume considering your dietary scheme].

  WHOLE, IN PIECES or reduced into CREAM, MOUSSE, PATE, PESTO, SAUCE thick soft fluffy mousse-like usable with piping bag and nozzle.
  based on:
  • vegetables: [agretti, asparagus, beets broccoli, artichokes, cardoons, carrots, cabbages, cauliflowers, brussels sprouts, cucumbers, chicories, turnip tops, onion, green beans, fennels, salads, eggplants, peppers, tomatoes and cherry tomatoes, leeks, radicchio, arugula, celery, spinach, dandelion, savoy cabbages, pumpkin, zucchini] [black or green olives, sun-dried tomatoes];
  • legumes – hummus [chickpeas, beans, fava beans, lentils, lupins, peas];
  • eggs [hard-boiled];
  • meat [chicken, turkey, beef or veal];
  • shellfish [from prawns to shrimp];
  • mollusks [squid, calamari, cuttlefish];
  • fish [anchovies, cod, sea bass, sea bream, plaice, sole, salmon or swordfish or tuna];
  • smoked fish [smoked salmon or swordfish or tuna];
  • natural or oil-preserved fish [anchovies, mackerel or tuna];
  • cold cuts and salami [bresaola, loin, mortadella, roasted or cooked or raw ham, speck, turkey breast];
  • spreadable cheese [cottage cheese, philadelphia, ricotta, stracchino];
  • nuts [cashews, peanuts, hazelnuts, walnuts, almonds, pine nuts, pistachios];
  • herbs to color and flavor [basil, chives, marjoram, mint, parsley, rosemary, sage, thyme];
  • spices to color and flavor [cinnamon, turmeric, nutmeg, paprika, mixed peppercorns with grinder, saffron, ginger].

  Homemade light sauces:
  • light pink sauce or light cocktail sauce;
  • Greek yogurt sauce or dressing.

• … also fill them in a sweet less sweet version!

• Vol au vents remain crisp for a few days, I recommend storing them for up to 2 days in an airtight container or a food bag.

  Reheat them in the oven for a few minutes before filling them so they regain their crispness.