vol-au-vent
A vol-au-vent (pronounced [vɔlovɑ̃], French for "windblown", to describe its lightness) is a small hollow case of puff pastry. It was formerly also called a patty case.
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. The pastry is cooked, then filled with any of a variety of savory or sweet fillings.
The pastry is sometimes credited to Marie-Antoine Carême. However, an entremet called petits gâteaux vole au vent is mentioned in François Marin's 1739 cookbook Les Dons de Comus, years before Carême's birth.
In France, it is usually served as an appetizer or a small snack, filled with chicken or fish.
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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. The pastry is cooked, then filled with any of a variety of savory or sweet fillings.
The pastry is sometimes credited to Marie-Antoine Carême. However, an entremet called petits gâteaux vole au vent is mentioned in François Marin's 1739 cookbook Les Dons de Comus, years before Carême's birth.
In France, it is usually served as an appetizer or a small snack, filled with chicken or fish.
View More On Wikipedia.org
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The vol-au-vent revival
Mod.edit: posts moved to new topic (MG) The gluten free puff pastry doesn't look too bad. Vol au vents are really old school in the UK. Not sure about across the pond but I don't think I've seen (m)any members posting about them.- Morning Glory
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