Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓
Vol-au-vent
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the pastry
Roll out the puff paste to ½ inch thick.
Cut the puff paste into a shape that fits your dish.
Roll the remaining paste to just under ½ inch thick.
Cut two strips 1 inch wide from the remaining paste.
Brush the dish with cold water.
Place one strip around the edge of the dish. Brush the strip with water. Add the second strip on top of the first.
Assemble and bake
Fill the center with pieces of stale bread.
Roll out a cover. Mark the cover to fit the inner rim. Brush the cover with egg white.
Bake in a 400°F (200°C) oven for about 30 minutes, turning if necessary for even baking.
Fill and serve
Remove the cover. Take out the bread. Fill with your choice of filling.
Replace the cover and serve.
For dessert, brush the top with egg and sugar. Sprinkle with almonds. Fill with preserved fruit.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Bread + eggtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Bread + almondtop 17% of all pairsSmell alikemoderateCooked together858 recipes
Shared aroma: acetylpyrazine (roast).
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Sugar + almondtop 18% of all pairsSmell alikemoderateCooked together15,679 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
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Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + almondtop 25% of all pairsSmell alikemoderateCooked together12,645 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rich puff paste
- Rises into flaky, layered walls as its butter steams during baking.
- Stale bread
- Holds the centre shape in the oven so the pastry rises around it without collapsing.
- Egg white
- Brushed on the cover, it sets to a glossy, golden browned surface.
The step that matters
Sticking the strips and cover together. Water and egg white must seal the layers so the walls rise evenly; loose joins can separate or leak filling as the pastry puffs.
Swap the almond
The recipe marks almond as optional. How well each one fits the dish's main ingredients (bread, egg, sugar):
- Pecansfits about as well
- Chestnutfits about as well
- Peasfits about as well
- Almondthe original
Fit is the average pairing score against bread, egg, sugar. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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