The vol au vent with baskets made from stacked puff pastry discs, open at the top and hollow inside, can be filled with sweet and savory ingredients. They are certainly among the most famous French recipes and can be served hot or cold, on the occasion of an aperitif or as an appetizer.
Their name comes from the fact that they are light enough to be carried away by the wind. Their origin is probably attributed to Marie-Antoine Careme, a French chef who replaced a heavy crust with the light dough.
Making them at home is very simple and requires just a few easy steps. All you need is a roll of ready-made puff pastry, and you’re good to go! Simply cut out many discs and form rings with the appropriate cutter, then stack them. Brush with egg or milk and bake. Once out of the oven, they can be filled with anything: salmon mousse, fondue, vegetables, or fish. Alternatively, they can also be filled with sweet ingredients to have a dessert ready even for a last-minute dinner.
They certainly can’t be missed on the holiday table or during special occasions, perhaps using a different themed shape. Now let’s head to the kitchen because the vol au vent will be ready in a click!
If you are interested in other Christmas appetizer recipes, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 20 vol au vent
- Cooking methods: Oven
- Cuisine: French
- Seasonality: All seasons
- Energy 64.67 (Kcal)
- Carbohydrates 5.22 (g) of which sugars 0.09 (g)
- Proteins 0.94 (g)
- Fat 4.46 (g) of which saturated 0.66 (g)of which unsaturated 3.58 (g)
- Fibers 0.17 (g)
- Sodium 29.91 (mg)
Indicative values for a portion of 7 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
- 1 sheet puff pastry (rectangular)
- 1 egg
Tools
- Cookie Cutter round
- Brush
- Small Bowl
- Baking Sheet
- Parchment Paper
Steps
First, unroll the puff pastry. Then, using a round cookie cutter with a diameter of about 2.5 inches, cut out 20 discs. Place half of the discs on a baking sheet lined with parchment paper and prick the surface with a fork. Then cut out the center of the remaining discs with a cookie cutter of about 1.2 inches in diameter.
Beat one egg with a fork in a small bowl and brush the first 10 discs. Stack the cut-out discs and brush again with the egg. Finally, bake in a fan oven at 356°F for 20 minutes or until the surface is golden.
The vol au vent are ready! Once they are baked, take them out of the oven and let them cool before filling them.
Variations and tips for vol au vent
These appetizers can be stored in a cool, dry place for one or two days. Also, it’s better to fill them just before serving. Freezing is not recommended.
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FAQ Questions and Answers for vol au vent
What can I substitute for the egg?
You can brush the vol au vent with milk.
