Vol Au Vents

This delicious vol au vent recipe makes a nice puff pastry shell that you can use to create all sorts of delightful appetizers, and side dishes. This recipe uses a fresh puff pastry dough, but you can of course use frozen pre-made dough if you do not wish to make the dough fresh yourself. If you use frozen pre-made dough, I can not guarantee that it will taste as great as homemade!

Print Pin Add to Collection

Prep Time: 15

Cook Time: 45

Chilling Time: 2

Total Time: 3

Servings: Batch

Calories: 601kcal

Ingredients

1 Batch Puff Pastry
2 Tablespoons All-Purpose Flour
2 Eggs
2 Tablespoons Heavy Cream

US Customary - Metric

Get Recipe Ingredients

Instructions

Prepare The Egg Wash

Beat the eggs, then mix in the heavy cream. Set this aside to brush onto the pastry later.

Prepare The Pastry

You will need to work with the puff pastry while it is chilled, as you work with it, if it starts to get sticky, then place it back in the refrigerator until it chills thoroughly again.
Lay out the puff pastry and dust with flour.
Roll it to 1/4" thick.
Using a pastry brush, dust off any excess flour.
Using a 4" pastry cutter, cut out the circles for the bottoms of the vol au vents.
Place these circles on a baking sheets that has been covered with a piece of parchment paper. Mist the parchment paper a bit with water to prevent slipping.
Using a 2 1/2" circle, cut a circle in the center almost all the way through the dough. You do not wish to go completely through the dough, try to leave at least 1/16" of uncut dough at the bottom.
Brush the circles with a bit of the egg wash, being careful not to let any egg wash flow over the sides.
Place the dough in the refrigerator to chill for 30 minutes.
Brush another layer of egg wash over the dough, then place in the freezer until frozen thoroughly.
Preheat your oven to 325 degrees F
Place 2 metal rings that are 1 1/2 " tall in the middle of your baking pan, and place a wire baking rack on top of these rings. The wire rack will help ensure that your vol au vents raise with a straight top.
Bake for 35 to 45 minutes until the vol au vents are golden brown on the tops.
Remove from the oven and allow to cool completely.
Once cool, cut out the centers of the vol au vents, and use these shells to hold whichever filling you desire.

Video

Nutrition

Tried this recipe?Mention @EpicureChefts or tag #Chefts!