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Grand Vol- Au-vent- -large Puff Paste Patty

A puff pastry shell baked until crisp, then filled with a chosen garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Grand Vol- Au-vent- -large Puff Paste Patty

Oven, in the book's wordsA rather hot oven

Ingredients

Directions

The book says “a rather hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the pastry

  1. Roll out the puff pastry to about ¼ inch thick and cut out a 6-inch round shape.

  2. Sprinkle a few drops of water on a baking sheet and place the pastry on it, wider side up.

  3. Lightly groove the edge of the pastry and brush it with the beaten egg.

  4. Make a circular incision ½ inch deep, leaving a 1-inch margin on the outside.

Bake and hollow

  1. Bake in a preheated oven at 400°F (200°C) for 25 to 30 minutes.

  2. If it colors too quickly, cover with a sheet of paper.

  3. Remove the cover.

  4. Take out the unbaked paste inside.

  5. Return the empty shell to the oven for a few minutes to dry.

Fill and serve

  1. Fill with your choice of garnishes.

Recipe from a historical cookbook (Internet Archive).

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

What each ingredient does

Puff pastry
Its laminated layers puff with steam during baking to form the light, flaky shell.
Beaten egg
Brushed on the edge, it browns the surface and helps the pastry color evenly.

The step that matters

Make the circular incision. Cutting partly through the pastry without going all the way down lets the rim rise as a wall while the center stays low enough to hollow out. A cut too deep or too shallow prevents the shell from forming properly.

“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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