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.
302 K 3.8/5 (121 reviews)
45 min.
Average
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
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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.
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 €
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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.
144 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: Rustic chicken and mushroom pie, Tomato tart, Thin summer tart "à la grecque", Caramelised apple pie, Quick flaky pizza, ... See them all 71
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Epiphany galette, Mont d'or in brioche, Beef Wellington, Yvetot Douillons, Apple Pie, ... See them all 78
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