1,552 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.

342 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.
165 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, Verbena flan, Avocado "tarte fine", Peach and verbena feuilleté, Fine multi-tomato tart, ... See them all 72

Beaten egg

You can get more informations, or check-out other recipes which use it, for example: Ham spirals, Chicken and mushroom pie, Smart plum tart, How to make tart cases, Gâteau Breton (Brittany butter cake), ... See them all 80

Other recipes you may also like

Fruit salad

To make a good fruit salad, there are three important points:

Choose fruits that go well together (avoid putting soft pears with crunchy apples for example).
Remove absolutely all skins and seeds.
Bring it all together with a good home made sugar syrup added to the fruit juices.

Here is a recipe which does all of that.

April 20^th 2020401 K4.1 1 hour 15 min.

Succès praliné (praline meringue)

The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans. The original recipe comes from the master chef Gaston Lenôtre, and became one of his most famous cakes, but this version is a little easier to make.

June 20^th 2010391 K 34.1 4 hours 20 min.

How to prepare cockles

Cockles are small Atlantic shellfish which can be used in many delicious dishes. However, they need to be prepared with care before cooking. Here is a simple way to do this.

March 13^th 2013567 K 13.7 1 hour 55 min.

How to keep a tart pastry case crisp

The problem with tarts, and fruit tarts in particular, is that the filling (fruit, cream or whatever) ends up soaking into the pastry and turns it soft. Here is a professional tip for avoiding this problem: spread a thin layer of white chocolate, which does not have a strong flavour, in the bottom of the tart. This seals the pastry and it will stay crisp. French pastry chef have a verb for that, it's "chablonner".

June 12^th 2013183 K4.7 1 hour

Ratatouille

Ratatouille is a typical Mediterranean dish. The best-known version comes from Nice. It is a ragout of different vegetables (aubergines, peppers, courgettes, onions) in a tomato sauce.

September 29^th 2013130 K5 1 hour 55 min.

News list of cooking-ez.com

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