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Vol-au-Vent Tips

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Vol-au-vents are versatile puff pastry shells perfect for appetizers or main courses. They can be filled with savory or sweet mixtures, making them a hit at any party or meal. Follow these tips for perfectly golden, flaky vol-au-vents every time.

Ingredients

Scale

(For 6 vol-au-vent shells)

  • 1 sheet of puff pastry (store-bought or homemade)
  • 1 egg (beaten, for egg wash)
  • All-purpose flour (for dusting)

Optional Fillings

  • Savory: Chicken and mushroom, shrimp in garlic cream, or spinach and ricotta.
  • Sweet: Pastry cream with berries, Nutella, or lemon curd.

Instructions

  1. Preheat Oven:
    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare Puff Pastry:
    • Roll out the puff pastry on a lightly floured surface until it’s about ¼ inch thick.
    • Use a round cutter (approximately 3 inches) to cut out circles.
    • For half of the circles, use a smaller cutter (1.5 inches) to cut out the centers, creating rings.
  3. Assemble the Shells:
    • Place the full circles on the prepared baking sheet.
    • Brush the edges with beaten egg wash.
    • Top each circle with a pastry ring and gently press to seal. Brush the tops with egg wash.
  4. Bake the Shells:
    Bake for 12–15 minutes or until golden and puffed. Allow to cool slightly before adding fillings.
  5. Fill and Serve:
    • Gently press down the center of each shell to create space for your chosen filling.
    • Add warm or cold fillings as desired. Serve immediately.

Notes

  • Puff Pastry: Keep the pastry cold while working with it to ensure maximum puff.
  • Egg Wash: Be careful not to let the egg wash drip onto the edges—it can seal layers and prevent puffing.
  • Storage: Vol-au-vent shells can be made ahead and stored in an airtight container for up to 2 days.

Find it online: https://recipe.newsvks.com/vol-au-vent-tips/