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
Change measures:
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 €
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.
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: Strawberry feuilleté, Mushroom tart, Comtoise tart for Seàn, Epiphany galette, Puits d'amour, ... See them all 71
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: How to seal a terrine or casserole dish, Sicilian Epiphany Pie, Pains briochés aux raisins, Chinois, Diamond biscuits, ... See them all 78
Other recipes you may also like
Five hours poultry
Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a...January 27th 2012535 K3.8 5 hours 15 min.
Chantilly cream
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.September 17th 2013662 K5 20 min.
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.July 9th 2018405 K4.8 7 min.
Thaï rice with small vegetables
Vegetables cut in small dice, cooked in stages, and mixed with cooked Thaï rice. Delicious alone or served with meat for example.February 21th 2011280 K4.7 1 hour 35 min.
Oat shortbread biscuits
Little biscuits with home-made oat flour (made from rolled oat flakes).February 21th 2011275 K 15 2 hours 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-01)
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.