Name: French Vol-au-Vent
Prep time: 25 min
Cook time: 30 min
Ingredients: 500 g puff pastry (ready-rolled, all-butter preferred); 1 egg (beaten (for glazing)); 2 tbsp unsalted butter; 1 tbsp olive oil; 1 small shallot (finely chopped); 200 g button mushrooms (sliced); 250 g cooked chicken breast (diced); 2 tbsp plain flour; 250 ml whole milk; 100 ml chicken stock; 50 ml double cream; 1 tbsp dry white wine (optional); ½ tsp Dijon mustard; ½ tsp nutmeg; Salt and freshly ground black pepper (to taste); Fresh parsley (finely chopped (for garnish))

February 10, 2025
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French cuisine has given the world countless dishes that balance refinement with comfort, yet few manage this feat quite like vol-au-vent. These delicate puff pastry cases, filled with creamy chicken and mushroom, represent classic French cooking at its finest.

The name itself whispers of lightness and grace. Vol-au-vent translates to “windblown” or “flight in the wind”, perfectly describing how these airy pastry shells seem to float on the plate. They’re simultaneously elegant enough for formal dining yet comforting enough for family meals.

You’ll find vol-au-vent gracing tables across France, from bistros in Lyon to dinner parties in Paris. They work equally well as starters, main courses, or even party canapés when made smaller. This versatility has kept them relevant through changing culinary fashions.

What makes vol-au-vent particularly special is how they transform simple ingredients into something that feels truly luxurious. Golden pastry meets rich, velvety filling in a combination that’s been winning over diners for over two centuries.

Want to dive deeper into French Cuisine? Don’t miss our post on 21 Traditional French Foods to Try

What Is Vol-au-Vent?

Vol-au-vent consists of a round puff pastry case with a hollow centre, designed specifically to hold creamy fillings. The pastry gets baked until gloriously golden and puffy, creating a crisp shell with a removable lid that sits atop the filling like a crown.

The construction requires careful technique. Bakers cut two circles from puff pastry, removing the centre from one to create a ring. This ring gets stacked atop the solid base circle, forming walls that rise dramatically during baking as the pastry layers separate.

Once baked and cooled, the interior gets filled with any number of preparations, though chicken and mushroom in a cream sauce remains a beloved classic. The pastry lid, which bakes separately or gets cut from the top, finishes the presentation with architectural flair.

The size can vary considerably depending on the intended use. Individual portions typically measure around 10 centimetres across, perfect for a starter or light main. Larger versions can serve multiple people, whilst miniature ones make sophisticated finger food at receptions.

What sets vol-au-vent apart from similar pastries is the emphasis on that hollow centre and the interplay between crispy pastry and luscious filling. The pastry must be sturdy enough to hold the sauce without becoming soggy, yet light enough to shatter pleasingly.

Ingredients and Taste

The pastry component relies entirely on puff pastry, which you can make from scratch using flour, butter, water, and salt, though many home cooks wisely opt for quality shop bought versions. The magic lies in those hundreds of buttery layers that puff dramatically when baked.

For the classic chicken and mushroom filling, you’ll need tender chicken breast, cut into bite sized pieces. Button or chestnut mushrooms add earthy depth, whilst shallots or onions provide aromatic sweetness. Fresh thyme brings herbaceous notes that complement the other ingredients beautifully.

The sauce brings everything together, typically built on butter, flour, chicken stock, and double cream. White wine often makes an appearance, adding complexity and brightness. A touch of Dijon mustard sharpens the flavours, whilst lemon juice prevents the richness from becoming cloying.

Tasting vol-au-vent delivers pure satisfaction. Your fork first encounters the crisp, flaky pastry that crackles audibly. Those buttery layers dissolve on your tongue, providing a textural contrast to what follows inside the golden shell.

The filling offers luxurious creaminess, with tender chicken pieces that practically melt and mushrooms that add earthy, umami-rich notes. The sauce coats everything in silky indulgence, rich but never heavy, with herbs providing freshness that keeps each bite interesting.

The combination works brilliantly because the crisp pastry cuts through the creamy filling, whilst the filling prevents the pastry from seeming dry. Together, they create something far greater than their individual parts, which is rather the point of French cooking.

A Taste of History

Vol-au-vent emerged during the early 19th century, credited to Marie-Antoine Carême, the legendary French chef who elevated cooking to an art form. Carême served royalty and nobility across Europe, bringing refinement and technique to every dish he created.

The story goes that Carême developed vol-au-vent around 1815, seeking to create a pastry case so light it would seemingly float away. His mastery of puff pastry allowed him to construct these architectural marvels that impressed diners with both appearance and taste.

Carême’s innovation came during a golden age of French cuisine, when chefs were codifying techniques and creating dishes that would define haute cuisine for generations. Vol-au-vent represented the technical precision and elegance that characterized this period of culinary development.

The dish quickly gained popularity throughout France and beyond, appearing in cookbooks and on restaurant menus across Europe. Its ability to showcase a chef’s pastry skills whilst accommodating various fillings made it particularly appealing to both cooks and diners.

By the mid-19th century, vol-au-vent had become a staple of French bourgeois dining, served at dinner parties and celebrations. Different regions developed their own preferred fillings, though seafood, chicken, and mushroom combinations remained particularly popular throughout the country.

The 20th century saw vol-au-vent maintain its place in French culinary tradition, even as dining trends shifted towards simpler preparations. Today, it represents a link to classical French cooking, teaching modern cooks about the importance of technique and presentation.

How to Make Vol-au-Vent (Chicken and Mushroom Puff Pastry)

Vol-au-Vent is a refined French classic featuring golden puff pastry filled with a rich, creamy chicken and mushroom mixture. It’s elegant yet comforting, ideal for special meals or fine appetisers. The process involves careful pastry handling and a smooth, flavourful filling. See the recipe card at the bottom for printable directions

Ingredients

500 g puff pastry (ready-rolled, all-butter preferred)
1 egg, beaten (for glazing)
2 tbsp unsalted butter
1 tbsp olive oil
1 small shallot, finely chopped
200 g button mushrooms, sliced
250 g cooked chicken breast, diced
2 tbsp plain flour
250 ml whole milk
100 ml chicken stock
50 ml double cream
1 tbsp dry white wine (optional)
½ tsp Dijon mustard
½ tsp nutmeg
Salt and freshly ground black pepper, to taste
Fresh parsley, finely chopped (for garnish)

Cooking Instructions

Step 1: Prepare the pastry cases

Preheat your oven to 200°C (180°C fan). Roll out the puff pastry on a lightly floured surface to about 5 mm thick. Cut out eight circles using a 10 cm pastry cutter, then cut a smaller 7 cm circle from the centre of four of them to form rings.

Step 2: Assemble the pastry shells

Place the four full circles on a baking tray lined with parchment. Brush lightly with beaten egg, then place the pastry rings on top, aligning carefully. Brush again with egg wash to seal and give a glossy finish. Keep the pastry centres aside for lids if desired.

Step 3: Bake until golden

Bake the pastry shells for 15–18 minutes, or until puffed and golden brown. If using lids, bake them separately for about 10 minutes. Once done, carefully remove from the oven and cool slightly on a wire rack.

Step 4: Prepare the filling base

In a large pan, melt the butter with olive oil over medium heat. Add the shallot and cook for 2–3 minutes until softened and translucent, stirring occasionally to avoid browning.

Step 5: Cook the mushrooms

Add the sliced mushrooms and cook for 5 minutes until softened and lightly golden. The mixture should be fragrant and slightly reduced. Season with salt and pepper to taste.

Step 6: Add the flour and create the roux

Sprinkle in the flour and stir well to coat the mushrooms. Cook for about 1 minute to remove any raw flour taste. Gradually pour in the milk and chicken stock, stirring constantly until a smooth sauce forms.

Step 7: Enrich the filling

Add the cream, mustard, nutmeg, and white wine if using. Stir until the sauce thickens slightly and becomes velvety. Adjust seasoning, then fold in the diced chicken to warm through gently for 2–3 minutes.

Step 8: Hollow the pastry cases

If the pastry centres have puffed up, gently press or cut them down to create a hollow cavity for the filling. Handle carefully to maintain their structure.

Step 9: Fill the vol-au-vents

Spoon the hot chicken and mushroom mixture into each pastry case, allowing it to mound slightly. Place a pastry lid on top if desired for a finished presentation.

Step 10: Serve and garnish

Sprinkle with fresh parsley and serve immediately while warm. Vol-au-Vent pairs beautifully with a light green salad or steamed vegetables for a balanced meal.

Variations and Substitutions

Meat: Substitute chicken with diced turkey or leftover roast poultry.
Vegetarian: Replace chicken with leeks and spinach, using vegetable stock instead of chicken stock.
Pastry: If puff pastry is unavailable, use shortcrust for a denser, rustic version.
Wine: White wine adds depth but can be omitted for a milder flavour.

Cooking Tips for Perfect Vol-au-Vent

Keep puff pastry chilled until ready to bake for maximum rise and flakiness.
Use all-butter pastry for the most authentic French texture and taste.
Do not overfill the cases; the sauce should be thick enough to hold shape.
Reheat filled vol-au-vents in a low oven, not a microwave, to keep the pastry crisp.

How to Store and Reheat

Storing Components Separately

The secret to maintaining quality lies in storing pastry and filling separately whenever possible. Baked pastry cases keep well in an airtight container at room temperature for up to two days, preserving their crispness far better than when filled.

Transfer the cooled filling to an airtight container and refrigerate for up to three days. This separation prevents the dreaded sogginess that occurs when cream sauce sits against pastry for extended periods. Assemble just before serving for best results.

Reheating the Pastry

Refresh pastry cases in an oven preheated to 160°C for about five minutes. This gentle warming restores some of their original crispness without browning them further. Watch carefully, as they can quickly go from perfectly warmed to overdone.

Warming the Filling

Reheat the filling gently in a saucepan over low heat, stirring frequently to prevent scorching. Add a splash of cream or stock if the sauce has thickened too much during storage. Ensure it reaches piping hot throughout before spooning into the warmed cases.

Reheating Assembled Vol-au-Vent

If you must reheat assembled vol-au-vent, use your oven at 160°C for 10 to 15 minutes. Place them on a baking tray and cover loosely with foil to prevent excessive browning. Accept that the pastry won’t be quite as crisp as freshly made.

Avoid microwaving, if possible, as it turns the delicate pastry disappointingly soft and chewy. The microwave also heats unevenly, potentially leaving cold spots in the filling whilst overheating the edges. Oven reheating takes longer but delivers vastly superior results.