1,566 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Vol-au-vent cases

Name: Vol-au-vent cases
Prep time: 24 min
Cook time: 20 min
Total time: 44 min
Yield: 4 pieces
Cuisine: French
Ingredients: 300 g puff or flaky pastry (pâte feuilletée); 20 g beaten egg

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.

347 K 3.8/5 (124 reviews)

45 min.

Average

1.00 €

4 pieces

2 Ingredients

Last modified on: October 16^th 2013

For 4 pieces, you will need:

1 300 g puff or flaky pastry (pâte feuilletée)
2 20 g beaten egg
Total weight: 320 grams

Times for this recipe

Preparation: 25 min.

Cooking: 20 min.

All in all: 45 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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.

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.

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.

Remarks

Try asking your baker for puff pastry - it's much better than the supermarket variety.

Keeping: A few days in an airtight tin. Reheat in the oven before use.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	150 RDI=60 %	1,110 RDI=110 %	1,030 RDI=160 %	1,340 RDI=70 %	5,590 RDI: 70 %
Per 100 g	50 RDI=20 %	350 RDI=30 %	320 RDI=50 %	420 RDI=20 %	1,750 RDI: 20 %
Per piece	40 RDI=10 %	280 RDI=30 %	260 RDI=40 %	330 RDI=20 %	1,400 RDI: 20 %

Possible allergens in this recipe: Gluten, milk, Sulfites, egg

How much will it cost?

For 4 pieces : 1.00 €
Per piece : 0.25 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using 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.
167 K4.3 1 hour 25 min.

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: Comtoise tart for Seàn, Thin spinach and potato tart, Tomato feuilleté with pesto, Leek and fresh tuna tart, Epiphany galette, ... See them all 72

Beaten egg

You can get more informations, or check-out other recipes which use it, for example: Nanterre brioche, Ham spirals, Old style brioche, Ham "friand" pie, Diamond biscuits, ... See them all 80

Other recipes you may also like

Blackcurrant liqueur

The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc.

August 3^rd 2013885 K 44.7 55 min.

Toasted flaked almonds

Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch.

March 9^th 2020352 K4.8 30 min.

Chocolate and vanilla crème brûlée

This crème brûlée recipe is a sophisticated combination in three layers: chocolate ganache, vanilla custard, and, of course, a delicious thin crust of caramel. It is more complicated than a simple chocolate crème brûlée, but well worth the effort when you see your guests' reactions.

December 30^th 201978 K5 1 hour 60 min.

Baked leek and Camembert slices

In this recipe slices of bread are topped with creamed leeks and slivers of Camembert before browning in the oven.

March 6^th 202067 K4.8 25 min.

Breton leek and mushroom tart

This is a "tart" with a difference: the case is not made with pastry, but with a double layer of lightly buttered Breton galettes (buckwheat pancakes). The filling is made with shallots, sautéed mushrooms, leeks and cream. You might have noticed that this recipe includes the key elements of Brittany's cuisine: buckwheat pancakes, butter and shallots.

May 10^th 202368 K4.3 1 hour 15 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.