Vol Au Vent
Ingredients
Directions
The book says “a good oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the case
Prepare fine puff pastry as directed in the recipe.
Cut out rounds or shapes with pastry cutters.
For a high case, stack at least four layers of pastry, each ¼ inch thick, and wet each layer with white of egg.
Place the case on a floured baking sheet, maintaining its shape.
Use a smaller cutter to make an incision within an inch of the edge, then carefully cut down to one layer from the bottom.
Brush the edges with yolk of egg.
Bake and serve
Bake in a 400°F (200°C) oven for about 45 minutes, ensuring it doesn't brown too quickly.
Once baked, remove the soft portion from the center with a sharp knife.
Re-warm the case before serving and fill with a delicate preparation of oysters, chicken, or other ingredients, adding a rich sauce.
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
- Fine puff pastry
- Forms the flaky, layered walls that rise and hold the case's shape.
- White of 1 egg
- Brushed between layers, it helps the stacked pastry bind and hold its height.
- Yolk of 1 egg
- Brushed on the edges, it promotes browning for a glossy golden finish.
The step that matters
Keeping the layers stacked and the case from over-browning. Puff pastry rises by steam pushing apart its layers. If the case browns too fast, the outside sets before the inside finishes rising, limiting height. Keeping the shape supported and the oven steady helps the case rise evenly.
“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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