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=40 % | 1,110 RDI=80 % | 1,030 RDI=120 % | 1,340 RDI=50 % | 5,590 RDI: 50 % |
| Per 100 g | 50 RDI=10 % | 350 RDI=20 % | 320 RDI=40 % | 420 RDI=20 % | 1,750 RDI: 20 % |
| Per piece | 40 RDI=10 % | 280 RDI=20 % | 260 RDI=30 % | 330 RDI=10 % | 1,400 RDI: 10 % |
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: Small foie gras pasties, Apple semelles (flat apple tarts), Apple Pie, Crusty pistachio, almond and apricot flan, Apple and pear tart, ... See them all 71
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Tea and white chocolate biscuits, Gâteau Basque , Dublin fruit scones, Pistachio and goji pinwheels, Old style brioche, ... See them all 78
Other recipes you may also like
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.July 12th 2023776 K 143.5 1 hour 20 min.
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.February 21th 2011301 K 24 35 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,...December 17th 20235.23 M 64.2 4 days 15 hours 50 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.December 23th 2017558 K5 2 days 16 hours 30 min.
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.June 5th 20153.37 M3.5 1 hour 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.