Skip to main content
Dessert

Petits Vols Au Vent Garnis De Gelee Fouettee

Small puff pastry rounds filled with whipped jelly and glazed with caramel sugar and aniseed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Petits Vols Au Vent Garnis De Gelee Fouettee

Ingredients

Directions

Prepare and bake

  1. Prepare puff pastry and cut into small rounds.

  2. Bake the pastry until golden and crisp.

Glaze, garnish and fill

  1. Glaze the tops with caramel sugar.

  2. Sprinkle with red or white aniseed.

  3. Fill with whipped jelly just before serving.

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
Layers of butter and dough puff into a flaky, crisp base.
Caramel sugar
Adds sweetness and a glossy, crisp finish on the tops.
Red or white aniseed
Adds a distinct liquorice-like aroma to the pastry.
Whipped jelly
Light, airy filling that adds sweetness and moisture to the pastry.

The step that matters

Filling just before serving. Moisture from the whipped jelly softens crisp pastry over time. Filling at the last moment keeps the pastry crisp and the contrast between the two textures intact.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes