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Vol-au-vent, this light, flaky pastry shell, often filled with a creamy, savoury mixture, has long been associated with refined dining and festive gatherings.
Whether served as an appetizer or a main course, it offers a perfect balance of crisp pastry and luscious filling, making it a favourite at holiday tables and formal events.
Though rooted in French haute cuisine, vol-au-vent has a versatility that allows it to adapt to countless variations, appealing to both classic and modern palates.
What Is Vol-au-Vent?
Vol-au-vent, which translates to “flight in the wind,” is a hollow puff pastry shell that is baked until golden and airy. The name perfectly captures its essence; light, crisp, and seemingly weightless.
Once baked, the shell is filled with a rich, savoury mixture, typically made with creamy sauces and ingredients such as chicken, seafood, or mushrooms.
While traditionally served as an entrée or a starter in French cuisine, smaller versions, known as bouchées, are popular as elegant appetizers.
The charm of vol-au-vent lies in its adaptability. While classic fillings often feature velouté or béchamel sauce combined with tender meats or seafood, modern versions may incorporate contemporary flavours, including vegetarian or even sweet fillings.
This versatility allows it to remain a timeless dish, evolving with culinary trends while maintaining its French heritage.
Ingredients and Taste
The foundation of vol-au-vent is puff pastry, an essential component of French baking known for its delicate layers and buttery flavour.
The pastry is carefully shaped into rounds, baked until golden and crisp, and then hollowed out to create a pocket for the filling.
The filling itself varies widely, but traditional versions often include a combination of chicken, veal, or seafood, gently simmered in a creamy sauce. Mushrooms, truffles, and even sweetbreads are frequently added, elevating the dish with rich, umami depth.
The taste of vol-au-vent is a harmonious contrast of textures and flavours. The crisp, buttery pastry shatters delicately with each bite, giving way to a warm, velvety filling.
Whether made with a silky béchamel sauce infused with herbs or a seafood cream sauce enhanced with a splash of white wine, the filling is always indulgent, providing a luxurious mouthfeel that complements the lightness of the pastry.
Served warm, often garnished with fresh herbs or a sprinkle of grated cheese, vol-au-vent is both comforting and sophisticated, a perfect representation of French culinary finesse.
A Taste of History
Though puff pastry has been a staple of French baking since the 17th century, vol-au-vent is often credited to the legendary French chef Marie-Antoine Carême, who refined and popularized the dish in the early 19th century.
Carême, known as one of the pioneers of French haute cuisine, is said to have perfected the technique of creating delicate, hollow pastry shells that could hold various fillings without becoming soggy.
His version of vol-au-vent became a symbol of refined dining, enjoyed by nobility and later by the wider public.
Over time, the dish spread beyond aristocratic tables, becoming a cherished part of French home cooking and restaurant menus alike.
Today, vol-au-vent remains a beloved classic, particularly during special occasions such as Christmas and New Year’s celebrations.
While it retains its traditional elegance, modern interpretations continue to evolve, incorporating global flavours and innovative fillings that keep the dish relevant to contemporary tastes.
French Vol-au-Vent Recipe
Serves: 4 people
Ingredients:
For the Vol-au-Vent Pastry
- 500g all-butter puff pastry
- 1 egg yolk (for egg wash)
- 1 tbsp milk
For the Filling
- 300g chicken breast, diced
- 150g button mushrooms, finely sliced
- 100g cooked ham, diced
- 250ml heavy cream
- 250ml chicken stock
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 small shallot, finely minced
- 1 tbsp Dijon mustard
- ½ tsp nutmeg
- Salt and white pepper to taste
- Fresh parsley, chopped (for garnish)
Directions
Preheat your oven to 200°C (400°F). Roll out the puff pastry on a lightly floured surface to about 4mm thick. Using a 10cm round cutter, cut out 8 circles of pastry. From 4 of these circles, cut out a smaller 6cm round from the centre, creating rings.
Place the whole circles on a lined baking sheet. Brush the edges with egg wash (whisked egg yolk with milk) and carefully place the rings on top of each base, aligning them perfectly. Brush the top with egg wash, avoiding the edges (to ensure an even rise). Prick the centre with a fork. Bake for 15-18 minutes, until puffed and golden. Allow to cool slightly, then carefully remove the centre to create a hollow space.
In a large skillet over medium heat, melt 1 tbsp butter. Add the diced chicken, season with salt and white pepper, and sauté for 5 minutes, until lightly golden. Transfer to a plate. In the same pan, melt another tablespoon of butter and sauté the shallots for 1 minute before adding the mushrooms. Cook for another 3 minutes until soft.
Reduce the heat to low. Sprinkle 2 tbsp flour over the shallots and mushrooms, stirring continuously to coat. Cook for 1 minute to remove the raw flour taste. Slowly pour in the chicken stock, stirring constantly to create a smooth mixture.
Once the sauce thickens slightly, stir in the heavy cream and Dijon mustard. Add the cooked chicken and ham, mixing well. Let simmer on low heat for 5 minutes until the flavours meld. Season with nutmeg, salt, and white pepper. Adjust consistency with more stock if needed.
Spoon the warm filling into each vol-au-vent shell, ensuring an even distribution.
Garnish with finely chopped fresh parsley. Serve immediately while the pastry is crisp and the filling is creamy.
