Vol-au-vent

Vol-au-vent is a small hollow case of puff pastry. A vol-au-vent is typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece. This pastry is usually found filled with savory ingredients, but can also be served with sweet fillings. The term is French, literally translating to "blown by the wind" to describe its lightness.

History

The vol-au-vent is believed to have been invented by Marie-Antoine Carême, a French chef considered to be one of the pioneers of haute cuisine. Carême was known for his elaborate and artistic pastry creations, and the vol-au-vent was one of his many innovations in the early 19th century.

Preparation

The preparation of a vol-au-vent requires the use of puff pastry, a type of pastry made from a laminated dough that is created by alternating layers of dough and butter. The dough is then cut into shapes, with one piece having a hole in the center to create the hollow part of the vol-au-vent. The pieces are then stacked and baked until they puff up and become golden brown.

The filling for a vol-au-vent can vary widely, but traditionally, it is often a mixture of chicken, fish, or shellfish in a béchamel sauce, a white sauce made from butter, flour, and milk. However, modern variations of the vol-au-vent have included a wide range of savory fillings, such as mushrooms, cheese, and vegetables, as well as sweet fillings like fruit compote or chocolate ganache.

Serving

Vol-au-vents are typically served as an appetizer or a small entrée. They can be found in many traditional French restaurants, as well as in bakeries and patisseries. They are also a popular choice for parties and events due to their small size and versatility.

See also

• Puff pastry
• Marie-Antoine Carême
• Haute cuisine
• Béchamel sauce
• Appetizer

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