1,513 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

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.

320 K 3.8/5 (123 reviews)

45 min.

Average

1.00 €

4 pieces

2 Ingredients

Last modified on: October 16^th 2013

For this recipe: I want to make it (770×) I made it (676×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 4 pieces, you will need:

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

Change these quantities to make:

2 pieces 4 pieces 8 pieces 12 pieces

Change measures:

Metric

Metric weight Metric volumes

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.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

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.
156 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: Tart Tatin, Cabbage and cheddar quiche, Peach and verbena feuilleté, Courgette tart with mint, Olive twists, ... See them all 72

Beaten egg

You can get more informations, or check-out other recipes which use it, for example: Galette de Fougerolles, Sicilian Epiphany Pie, Mont d'or in brioche, Agen prune cake, Chouquettes, ... See them all 80

Other recipes you may also like

How to prepare corn salad

Corn salad (or lamb's lettuce) is a green salad plant. It can be used like lettuce, but requires careful preparation as it is often grown in sand. Here is how to prepare corn salad from the freshly picked plant to the leaves ready to use.

April 10^th 2013155 K4.1 20 min.

4 pears salad with vanilla

It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.

February 21^th 2011235 K4.2 40 min.

Vanilla sugar

Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar.

August 12^th 2018428 K 15 30 min.

Fruit coulis (fruit purée)

Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it.

October 20^th 2012786 K 43 25 min.

Home-made terrine of foie gras

Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.

December 16^th 20245.27 M 64.2 4 days 15 hours 50 min.

News list of cooking-ez.com

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