Vol-Au-Vent: the recipe for a delicious appetizer for the festive table!
Ingredients
FOR THE VOL-AU-VENT
ROUND PUFF PASTRY 2 rolls
EGG 1
FOR THE SALMON MOUSSE
SMOKED SALMON 100 g
FRESH SPREADABLE CHEESE 100 g
CHIVES
FOR THE HAM MOUSSE
HAM 100 g
FRESH CHEESE 100 g
PITTED GREEN OLIVES 6-7
FRESHLY GROUND PEPPER
Vol-au-vents are delicious puff pastry small baskets filled with creams, mousses or vegetables. Perfect as an appetizer or aperitif, they are always present on the party table or for special occasions.
They can be easily made at home with store-bought puff pastry. Simply cut out many discs, form rings with the special pastry cutters, then overlap 3 or 4 layers. Bake them in the oven and finally add your favorite filling.
We present them in two versions, one stuffed with a salmon and chives mousse, and one with ham and green olives. The addition of spreadable cheese in both will give the creams an extraordinary taste. Anyway, you can customize your vol-au-vent recipe according to your taste. So let’s find out how to make vol-au-vent by following our recipe step by step.
What is a Vol-Au-Vent?
A vol-au-vent (pronounced vol-ah-vahn) is a French dish created by Antonin Carême. It is usually served as a savory appetizer or even as a dessert if the filling is sweet.
Translated “windblown”, vol-au-vents consist of two disks of rolled out puff pastry that are stacked, one with a hole in the center. The empty space is then filled vegetables, meat, fish, sauces or creams.
Vol-au-vent are very similar to bouchée, but the difference is in the size. Vol-au-vent have a diameter of 15-20 cm, whereas bouchée are smaller and have a diameter of just 10 cm.
Vol-Au-Vent Filling Ideas
You can make different fillings, also based on mushrooms, chicken, raw ham, Olivier salad, olives, pesto and everything that your imagination suggests.
You can replace spreadable cheese with brie or ricotta.
Instead of smoked salmon you can use tuna, or swordfish for your vol-au-vent.
How to make Vol-Au-Vent?
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