Vol au vents. A vol-au-vent is typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece. The pastry is cooked, then filled with any of a variety of savory or sweet fillings. The pastry and its catchy name vol-au-vent are sometimes credited to Antonin Carême..

Creamy Chicken Vol-au-Vent Recipe photo by Taste of Home. Get Vol au Vents Recipe from Food Network. The very first step in the preparation of the vol-au-vent is making the puff pastry or the flaky pastry. You can cook Vol au vents using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Vol au vents

It's of Ready made puff pastry (not ready rolled!).
It's of Round pastry cutters:.
Prepare 1 of medium.
Prepare 1 of small.
It's of Fillings examples:.
It's of Egg mayo/salad.
It's of Prawn cocktail.
You need of Tuna mayo.
You need of Chicken salad.

Flour is combined with salt and water to make elastic, silky dough, which is then covered in butter, rolled and turned for at. For best results, use a vol-au-vent cutter, although round cookie cutters can also be used. These pastries make a stunning first course when filled with a seafood stew, soft scrambled eggs, or creamed mushrooms. Put the stock and bay leaf in a saucepan.

Vol au vents step by step

Roll out pastry to approx ½ centimeters thick..
Cut medium sized circles out of the pastry..
Using the small cutter, press gently to make an indentation in the centre of cut out pastry circle, without cutting all the way through..
Bake in preheated oven for 15-20mins at 180-200°c.. until well risen and browned..
Leave to cool. Then gently press the centres down to crack and flatten them into a pastry cup..
Try to fill close to the time you intend to eat them. And ensure fillings are not too wet. For example, ensure prawns have been drained of any excess water before mixing with seafood sauce..
Here, I used fresh king prawns which had 15 minutes or so to drain in a sieve before I mixed seafood sauce into them. I filled each Vol au vent with 3 prawns each. The remainder we used tuna sweetcorn mayo as a filling with a slice of cucumber. Both were delicious!.

Bring to a boil, and turn off the heat. Add the mushrooms and cook until shrunken, dark and golden. Vol-au-vent translates into English as 'waft of air' as these tasty little canapés are light and eaten in a second. The vol-au-vents can be made with larger cutters for. Vol au Vents which translated means "fly with the wind", because of the light pastry used, or Bouchee a la Reine, the "little queen".