Have you ever tried making “voulevant” at home? It’s simple, quick, and fun! But before we see together how to make one of the most famous and beloved finger foods in the world, let’s see what it’s all about!
“Voulevant” (or vol au vent) are miniature puff pastry baskets. The original name is “vol au vent“, Italianized as voulevant.
Literally in French, it means “flight in the wind“, probably to emphasize their lightness given by the puff pastry, so much so that just a puff of wind can make them fly away!
These puff pastry baskets are usually served in a savory version but also come in a sweet version. They are perfect for various occasions such as appetizers, starters, and buffets.
In the savory version, they are filled with vegetables, cheeses, fish, or meat. Or in the sweet version, filled with creams, fruits, or chocolate.
Small flaky treasures, light, crispy, and delicious, yet also very scenic and refined.
Some say that the voulevant were invented by the famous French chef Marie-Antoine Carême.
However, as often happens, there are earlier accounts of a famous “wind tart” mentioned in a cookbook dating back to 1739.
The “bouchée à la reine” (queen’s bite), is certainly the best-known variant, dedicated to Maria Leszczyńska, wife of Louis XV. Typical of Lorraine, this preparation includes a filling of chicken, mushrooms, veal sweetbreads, and gnocchi in sauce.
With the voulevant, you can create many tasty appetizer recipes that disappear quickly! Believe it or not, you only need two ingredients to make them: puff pastry and an egg!
In no time, you can bake puff pastry baskets to fill as you like and serve for any occasion, event or holiday!
Here are two ideas for filling your vol au vent, and at the end of this recipe, you will find more ideas, vegan, vegetarian, and for omnivores 😉
Voulevant with Shrimp and Ricotta Mousse
Vol au vent with Mushroom and Ricotta Mousse
More delicious appetizer ideas!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 18 pieces
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 rolls Puff Pastry (round or rectangular)
- 1 Egg
Tools
- Molds
- Baking Sheet
Preparation
To make the voulevant, you will need some round cutters or molds, or coffee cups or glasses.
The size of the voulevant depends on the diameter of the mold used. The larger the mold, the fewer voulevant you will get, and vice versa.
Take the two rolls of puff pastry (they can be either round or rectangular), and spread them out on a work surface.
Cut out as many discs as possible, trying to minimize waste.
Count the discs obtained and do this kind of calculation.
You need two discs to make the crowns to place on top of another disc which will be the base of the voulevant.
So, for each vol au vent, you need 3 discs, one for the base and two to overlap.
I got a total of 18 voulevant. I placed 18 discs (pierced with a fork, see photo) on a baking sheet with parchment paper.
With a smaller mold than the one used, make a hole in the center of the remaining discs, removing the leftover pastry.
You will have obtained crowns. Break an egg in a bowl, beat it, and brush the 18 discs placed on the tray.
Overlay the first crown of pastry on a disc, brush again with the egg. Place the second pastry ring on top.
Brush again with the egg. Repeat the operation to form all the voulevant.
Bake in a preheated static oven at 392°F for about 10-15 minutes. As soon as they start to color, remove from oven.
Let the voulevant cool or warm slightly before filling as you like.
Before filling them, use the handle of a wooden spoon to press down the bottom of each vol au vent that puffed up during baking.
This way there is more space for the filling! Be gentle not to break them!
The leftover pastry scraps cannot be rolled out with a rolling pin to reuse them because they will no longer puff.
To avoid wasting them, place them on a tray, sprinkle with sugar, and bake for about 10-15 minutes at 356°F.
You will have obtained crispy and tasty sheets to munch on!
Did you see how easy and fun it is to make voulevant at home? They are beautiful, ready to make many delicious and scenic appetizers!
Come back soon to visit me! Until the next recipe!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
Notes
How long in advance can I prepare the voulevant?
Like most puff pastry preparations, it would be better to prepare them just before enjoying them to ensure their crispness and make them perfect.
The puff pastry can absorb moisture and soften, losing its typical texture. Therefore, we can bake them a few hours before or even the day before, but it’s better to fill them no more than an hour before serving.How do I store the voulevant?
Once cooked, they can be stored at room temperature in an airtight container for a couple of days. It is also possible to freeze the empty shells individually wrapped in plastic wrap. Once defrosted, they can be filled and served. Please do not refreeze a product that has already been defrosted.
How to bake frozen puff pastry baskets?
After storing the vol au vent in the freezer, to defrost and fill them, proceed as follows.
Place them still frozen on a baking sheet and put them in the oven, already preheated, at 356°F for about ten minutes.
Let them cool or warm without touching them to avoid breaking them.
Then proceed to fill them.How long do vol au vent need to be in the oven?
It depends, as always, on the type of oven you use. I prefer to use a static oven, always preheated, at 392°F for about 10-15 minutes. As soon as they start to color, remove from oven.
How can I fill the puff pastry baskets in a vegetarian version?
We can have fun and let our imagination run wild, but I’ll leave you just a few ideas to start with!
Mushroom and cheese cream;
Vegetable ratatouille;
Artichoke and ricotta mousseIn a vegan version, how can I fill the voulevant?
Hummus and grilled vegetables;
Avocado and cherry tomato cream;
Sautéed mushrooms with tofu.Filling for omnivores
Meat ragout;
Shrimp and pink sauce;
Cheese fondue and speck.
