Vol-au-vent cases
Vol-au-vents, whether large or bite-sized, need a special pastry case that is hollow to take the filling.
Here is how to prepare these delicate cases using puff pastry.
Here is how to prepare these delicate cases using puff pastry.
209K 78 3.9
Last modified on: October 16th 2013
Keywords for this recipe:Puff pastryVol-au-ventCasesFor 4 pieces, you will need:
- 0
300 g Puff or flaky pastry (pâte feuilletée) - 1
20 g beaten egg - Total weight: 320 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 24 min. | 20 min. | 44 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Preheat the oven to 430°F (220°C).
Roll out the pastry on the worktop to about 1 cm (0.4 inch) thick.
This is easier if you use two guides of the right height; here I am using steel rules.
Roll out the pastry on the worktop to about 1 cm (0.4 inch) thick.
This is easier if you use two guides of the right height; here I am using steel rules.
Stage 2 - 2 min.
Using a 7cm (3 inch) diameter cutter, "mark" the pastry. In other words, do not cut completely through it, but stop before reaching the worktop.
This is the inner circle that will be taken out to form the hollow inside of the case in due course.
This is the inner circle that will be taken out to form the hollow inside of the case in due course.
Stage 3 - 2 min.
Next, using a 9 cm (3.5 inch) cutter - preferably fluted, as this is prettier - cut right through to the worktop.
Stage 4 - 10 min.
Cut out circles like this with all the pastry.
Stage 5 - 2 min.
Place the cases on a baking sheet and glaze.
Stage 6 - 20 min.
Bake in the oven until the pastry is well risen.
Stage 7 - 3 min.
After baking, remove the little "hat" and hollow out the case to take the filling.
Your vol-au-vent cases are ready for use. If you are not planning to use them immediately, they will be better if reheated in the oven.
Your vol-au-vent cases are ready for use. If you are not planning to use them immediately, they will be better if reheated in the oven.
Keeping:
A few days in an airtight tin. Reheat in the oven before use.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 153 Kcal or 641 Kj | 15 gr | 99 gr | 96 gr |
| 8 % | 6 % | 9 % | 15 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 48 Kcal or 201 Kj | 5 gr | 31 gr | 30 gr |
| 2 % | 2 % | 3 % | 5 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 38 Kcal or 159 Kj | 4 gr | 25 gr | 24 gr |
| 2 % | 1 % | 2 % | 4 % |
How much will it cost?
- For 4 pieces : 0.96 €
- Per piece : 0.24 €
Note : These prices are only approximate.
Some recipes that use this recipe
Vol-au-vent
The classic vol-au-vent of French cuisine consists of a very light puff pastry case (supposedly so light that it could fly off in the lightest puff of wind) with a cream-based filling. There are many different recipes for fillings. This version uses bacon, chicken, mushrooms and leeks.
103K4.3 1 hour 23 min.
Source
Home made.More recipes?
This recipe uses (among others) | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Tart Tatin, Thin summer tart "à la grecque", Pecan fruit rolls , Crusty cockle tart, Tomato feuilleté with pesto, ... All |
| Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Flaky chocolate brioche, Cochelin d'Evreux, Apple Pie, Mini apricot and pistachio brioches, Chouquettes, ... All |
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