hen translated from French, vol-au-vent [vɔlovɑ̃] means “windblown”. And if you have never seen this small, hollow puff pastry case, it is time to try something new. You can fill vol-au-vents with savory fillings such as mushrooms, chicken, tuna or bacon, and if you have a sweet tooth like I do, you can play with all kinds of sweet creams and toppings. Classics are always a good choice because everybody likes them. Who doesn’t like a combination of lightly sweetened whipped cream with a fancy name and fresh, juicy strawberries?
So, let’s get back to vol-au-vents! You need a batch of good , and as a full-blooded puff pastry snob, I always recommend you make it yourself. If you make a large batch, you can freeze it in portions, and when you feel a sudden craving for , or vol-au-vents, you just have to reach for your homemade puff!
To make vol-au-vents, you need to roll out half of puff pastry to the thickness of 6mm (1⁄4“). The next thing is to cut circles carefully and make a hole in each one of them with a smaller cutter. Roll out the rest of your pastry to 2mm (1⁄16“), and cut out the same number of circles. Dock the circles with a fork, brush the edges with an egg wash, and stack the ring-shaped, thicker piece on the top. When you bake them, vol-au-vents should rise and have a hole in the middle. Cool them down and make a filling of your choice – sweet or savory.
Well, what do you think about this post?
I read and really appreciate all the comments, even though I do not always have the time to respond to each one. So – keep me in the loop and try to create some sweetness every day because – Sweetness is happiness!!