1,521 easy and fully explained recipes, with +66K photos and 78 videos

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: 10.6 oz puff or flaky pastry (pâte feuilletée); 0.7 oz 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.

325 K 3.8/5 (124 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 (797×) I made it (707×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 4 pieces, you will need:

1 10.6 oz puff or flaky pastry (pâte feuilletée)
2 0.7 oz beaten egg

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.

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 %

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.
161 K4.3 1 hour 25 min.

This recipe uses (among others)