This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
327 K 3.8/5 (124 reviews)
45 min.
Average
1.00 €
4 pieces
2 IngredientsLast modified on: October 16th 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.
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.
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.
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 % |
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.
162 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: Crisp apricot and pistachio tart, Beef Wellington, Thin summer tart "à la grecque", Verbena flan, Yvetot Douillons, ... See them all 72
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Apple Strudel, Chestnut moelleux, Sesame cookies, Pistachio and goji pinwheels, Gâteau Basque , ... See them all 80
Other recipes you may also like
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream. July 27th 2013515 K5 50 min.
Four quarters (adding fruit)
To improve a "four quarters" cake. February 21th 2011188 K4.5 35 min.
Pumpkin (or potimarron) soup
A smooth and fragrant soup, it's much better with potimarron (Japanese chestnut pumpkin) than ordinary pumpkin. October 13th 2010349 K4.1 1 hour 10 min.
Special small breads
When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread. October 13th 2010401 K4 6 hours 30 min.
Nicholas's fish
This is a very easy recipe, everything hinges on the brief cooking of the leeks, then the fish. February 21th 2011260 K4.8 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 4 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.