Vol-au-Vent Tips

Vol-au-vent is a classic French pastry dish made of delicate, puff pastry shells filled with a variety of savory or sweet fillings. Whether you’re hosting a dinner party or preparing an appetizer, mastering vol-au-vent ensures an impressive and delectable addition to your menu.

---

Ingredients

For the Pastry:

• Puff pastry sheets (store-bought or homemade)
• 1 egg (beaten, for egg wash)

For Fillings (example ideas):

• Creamy chicken and mushroom filling:
  • 1 cup cooked chicken (shredded or diced)
  • 1 cup mushrooms (sliced)
  • 1/2 cup heavy cream
  • 1/4 cup chicken stock
  • 1 tablespoon butter
  • 1 tablespoon flour
  • Salt and pepper to taste
• Spinach and ricotta filling:
  • 1 cup fresh spinach (cooked and chopped)
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • Pinch of nutmeg
  • Salt and pepper to taste

---

Instructions

1. Prepare the Pastry Shells:
   • Preheat the oven to 375°F (190°C).
   • Roll out the puff pastry sheets on a floured surface to ensure they don’t stick.
   • Use two round cutters (one larger than the other) to create ring-shaped pieces for the vol-au-vent shells. For each shell, cut one solid base and one ring.
   • Place the base on a baking sheet lined with parchment paper and brush it with beaten egg wash.
   • Layer the ring on top of the base and lightly press it down to stick. Brush the entire shell with egg wash.
   • Poke small holes in the center of the base with a fork to prevent puffing in the middle.
2. Bake the Pastry:
   • Bake in the preheated oven for 15–20 minutes, or until golden and puffed.
   • Remove from the oven and carefully press down the center of each shell to create a cavity for the filling. Set aside to cool.
3. Prepare the Filling (Chicken and Mushroom):
   • Melt butter in a pan over medium heat, then sauté the mushrooms until golden.
   • Sprinkle flour over the mushrooms and stir to coat. Slowly add chicken stock and heavy cream, stirring continuously to make a smooth sauce.
   • Add shredded chicken, season with salt and pepper, and cook until heated through.
4. Assemble the Vol-au-Vent:
   • Spoon the filling into the cooled pastry shells.
   • Serve immediately, garnished with parsley or your choice of herbs.

---

Serving and Storage Tips

• Serving: Vol-au-vent is best served warm, straight from the oven after adding the filling. Pair it with a fresh side salad for a complete meal or serve as an appetizer on a platter.
• Storage: Store the baked pastry shells in an airtight container for up to 2 days. Reheat them in the oven before adding fillings. Avoid storing filled vol-au-vent to prevent sogginess; prepare the filling just before serving.

---

FAQs

1. Can I make vol-au-vent shells in advance?
Yes, the pastry shells can be baked up to 2 days ahead and stored in an airtight container. Fill them just before serving for the best texture.

2. What other fillings can I use for vol-au-vent?
You can use seafood, such as shrimp in a creamy dill sauce, or vegetarian options like roasted vegetables and goat cheese. Sweet fillings like custard or fruit compote also work well.

3. How do I keep the puff pastry from becoming soggy?
Ensure the filling is thick and not overly liquid. Also, fill the shells right before serving to maintain crispiness.

4. Can I freeze vol-au-vent shells?
Yes, you can freeze baked shells. Allow them to cool completely, store in a freezer-safe container, and reheat in the oven before use.

Print