Vol-au-vent, meaning “flight in the wind” in French, perfectly describes the light and airy nature of these elegant pastry cases. These delectable vessels, made from flaky puff pastry, are incredibly versatile and can be filled with sweet or savory delights, making them ideal for appetizers, main courses, or desserts. Learning how to make vol-au-vent cases from puff pastry sheets opens up a world of culinary possibilities, allowing you to impress your guests with homemade creations that rival those from professional bakeries. This guide will take you through the process step-by-step, providing you with the knowledge and confidence to create perfect vol-au-vent cases every time.
Understanding Puff Pastry
Puff pastry is the foundation of any successful vol-au-vent. Its characteristic layers are created by alternating thin layers of dough with layers of butter. As the pastry bakes, the butter melts, creating steam that separates the layers, resulting in a light and flaky texture.
Choosing the Right Puff Pastry
While making puff pastry from scratch is a rewarding endeavor, it can be time-consuming. For most home cooks, using store-bought puff pastry sheets is a convenient and reliable option. When selecting puff pastry, look for all-butter varieties whenever possible. All-butter puff pastry offers a richer flavor and superior texture compared to those made with vegetable shortening. Check the expiration date to ensure freshness and choose a brand that you trust.
Thawing Puff Pastry Properly
Proper thawing is crucial for working with puff pastry. Remove the pastry sheets from the freezer and thaw them in the refrigerator for several hours or, ideally, overnight. Avoid thawing at room temperature, as this can cause the butter to melt prematurely, resulting in a greasy and less flaky final product. The pastry should be pliable but still cold to the touch before you start working with it.
Making the Vol-au-Vent Cases: A Step-by-Step Guide
Now that you understand the importance of puff pastry, let’s move on to the practical steps of creating the vol-au-vent cases.
Gathering Your Tools and Ingredients
Before you begin, ensure you have all the necessary tools and ingredients at hand. This will streamline the process and prevent any last-minute scrambling.
You will need:
* Puff pastry sheets
* Two round cookie cutters (one larger and one smaller)
* A sharp knife
* A baking sheet
* Parchment paper
* A pastry brush
* An egg (for egg wash, optional)
Cutting the Shapes
Unfold the thawed puff pastry sheet on a lightly floured surface. Using the larger cookie cutter, cut out circles from the pastry. The number of circles you can cut will depend on the size of your puff pastry sheet and cookie cutter. Carefully transfer half of these circles onto a baking sheet lined with parchment paper.
Using the same larger cookie cutter, cut out the same number of circles from the remaining puff pastry. Now, using the smaller cookie cutter, cut out a circle from the center of each of these circles, creating rings. These rings will form the walls of the vol-au-vent cases.
Assembling the Cases
Gently brush the edges of the circles on the baking sheet with a little water or egg wash. This will help the rings adhere properly. Carefully place one ring on top of each circle, aligning the edges as precisely as possible. Press down lightly to secure the ring to the base.
If you want a taller vol-au-vent, you can repeat the process, adding another ring on top of the first. However, be mindful of the baking time, as taller cases may require longer to cook through.
Preparing the Lids (Optional)
The circles you cut out from the center of the rings can be baked separately to create lids for your vol-au-vent cases. Place these circles on a separate part of the baking sheet lined with parchment paper. You can brush them with egg wash for a golden finish.
Baking the Vol-au-Vent Cases
Preheat your oven to 400°F (200°C). Before placing the baking sheet in the oven, you can brush the tops of the vol-au-vent cases with egg wash for a glossy, golden-brown finish. This is optional, but it enhances the visual appeal.
Bake for 15-20 minutes, or until the pastry is puffed up and golden brown. Keep a close eye on them, as puff pastry can burn quickly. If the lids are browning too quickly, you can cover them loosely with foil.
Once baked, remove the baking sheet from the oven and let the vol-au-vent cases cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Creating a Hollow Center
If the center of the vol-au-vent base has puffed up during baking, gently press it down with the back of a spoon to create a hollow space for filling. Be careful not to break the delicate pastry.
Tips and Tricks for Perfect Vol-au-Vent Cases
Mastering the art of making vol-au-vent cases requires attention to detail and a few helpful tricks.
Working with Cold Dough
As mentioned earlier, keeping the puff pastry cold is essential. If the pastry becomes too warm, the butter will melt, resulting in a flat and greasy outcome. If you notice the pastry becoming soft, return it to the refrigerator for a few minutes to chill.
Avoiding Overfilling
When filling your vol-au-vent cases, avoid overfilling them. Overfilling can make the pastry soggy and difficult to handle. Fill them just before serving to prevent the pastry from becoming soggy.
Experimenting with Shapes
While round vol-au-vent cases are the most traditional, don’t be afraid to experiment with different shapes. You can use square or rectangular cookie cutters to create unique and eye-catching presentations.
Using Different Finishes
Besides egg wash, you can also brush the vol-au-vent cases with milk or cream for a slightly different finish. You can also sprinkle them with seeds or herbs before baking for added flavor and visual appeal. Consider poppy seeds, sesame seeds, or dried herbs like thyme or rosemary.
Filling Ideas for Your Vol-au-Vent Cases
The beauty of vol-au-vent cases lies in their versatility. They can be filled with a wide range of sweet and savory fillings, making them suitable for any occasion.
Savory Filling Ideas
For savory fillings, consider options like:
* Creamy mushroom ragout
* Chicken and asparagus in a béchamel sauce
* Seafood Newburg
* Spinach and ricotta filling
* Smoked salmon and cream cheese
Sweet Filling Ideas
For sweet fillings, try:
* Pastry cream and fresh berries
* Chocolate mousse
* Apple compote with cinnamon
* Lemon curd
* Whipped cream and caramelized bananas
Storing Vol-au-Vent Cases
If you’re not planning to fill and serve the vol-au-vent cases immediately, you can store them in an airtight container at room temperature for up to 2 days. Avoid storing them in the refrigerator, as this can make them soggy. You can also freeze them for longer storage. To freeze, wrap them individually in plastic wrap and then place them in a freezer-safe container. They can be stored in the freezer for up to 2 months. Thaw them at room temperature before filling.
Troubleshooting Common Issues
Even with the best intentions, you might encounter some challenges when making vol-au-vent cases. Here are some solutions to common problems:
Puff Pastry Not Puffing
This is often caused by the pastry being too warm or not having enough layers. Ensure the pastry is properly thawed but still cold, and avoid overworking it.
Cases Burning
This can happen if the oven is too hot or if the pastry is too close to the heat source. Lower the oven temperature slightly or move the baking sheet to a lower rack.
Soggy Cases
This is usually caused by overfilling or filling the cases too far in advance. Fill the cases just before serving and avoid using overly wet fillings.
Elevating Your Vol-au-Vent Creations
Once you’ve mastered the basic technique, you can start experimenting with different variations and embellishments to elevate your vol-au-vent creations.
Adding Flavors to the Dough
You can infuse the puff pastry with different flavors by brushing it with flavored oils or incorporating herbs or spices into the dough before cutting out the shapes. Consider adding garlic oil, truffle oil, or a sprinkle of parmesan cheese.
Creating Decorative Edges
Instead of just stacking the rings, you can crimp the edges of the rings with a fork or pinch them together to create a decorative border.
Glazing with Fruit Preserves
For a sweet and glossy finish, you can glaze the baked vol-au-vent cases with warmed fruit preserves, such as apricot or raspberry jam.
Making vol-au-vent cases from puff pastry sheets is a rewarding culinary skill that allows you to create elegant and impressive dishes for any occasion. With a little practice and attention to detail, you’ll be able to master this technique and impress your guests with your homemade creations. So, gather your ingredients, preheat your oven, and get ready to embark on a delightful culinary adventure!
What type of puff pastry is best for vol-au-vent cases?
The best puff pastry for vol-au-vent cases is all-butter puff pastry. This type contains a high fat content that produces a superior rise and flakiness, resulting in light and airy cases. Avoid puff pastry made with vegetable oils or shortening, as these may not achieve the same desirable results in terms of texture and flavor.
All-butter puff pastry ensures a rich, buttery taste that complements a variety of fillings. Ensure the pastry is properly chilled before and during the cutting and shaping process to prevent the butter from melting, which can lead to a dense, less flaky final product. Look for high-quality brands that prioritize traditional methods for lamination and ingredient sourcing.
How do I prevent my vol-au-vent cases from shrinking during baking?
Shrinkage in vol-au-vent cases during baking is primarily due to the butter melting too quickly before the pastry sets. To minimize this, ensure the puff pastry is very cold before cutting the shapes. You can even chill the cut circles in the refrigerator for 15-20 minutes before baking for optimal results. Also, avoid overworking the dough, as this can develop gluten, leading to shrinkage.
Another crucial step is to docking the base of the inner circle very well with a fork before baking. This creates tiny holes that allow steam to escape, preventing the base from puffing up excessively and causing distortion. Consider placing a baking sheet on top of the cases for the first half of the baking time; this will prevent excessive rising.
What’s the best way to ensure my vol-au-vent cases rise evenly?
Even rising is achieved through consistent temperature and steam production within the oven. Preheating your oven to the correct temperature is crucial; typically, a hot oven, around 400°F (200°C), is ideal for puff pastry. Ensure your oven is properly calibrated to avoid temperature fluctuations that can impact rising.
Furthermore, creating steam in the oven during the initial baking stages can assist in even rising. You can achieve this by placing an oven-safe dish filled with hot water on the lower rack of the oven. This added moisture helps to keep the pastry pliable longer, promoting a more even and dramatic rise. Remove the dish after the first 15 minutes or so to allow the cases to dry out and crisp.
How thick should my puff pastry be when cutting vol-au-vent shapes?
The ideal thickness for puff pastry when making vol-au-vent cases is approximately 1/8 inch (3mm). This thickness allows for sufficient layers to create a good rise while remaining delicate and crisp when baked. Rolling it too thin will result in fragile cases that are prone to breaking, while rolling it too thick will yield dense, undercooked centers.
Consistency in thickness across the entire sheet of puff pastry is also important. Use a rolling pin and even pressure to ensure a uniform thickness. If you notice thicker areas, gently roll them out further. Using guides, such as adjustable rolling pins or rulers placed alongside the pastry, can help achieve this consistent thickness.
Can I prepare vol-au-vent cases ahead of time?
Yes, vol-au-vent cases can absolutely be prepared ahead of time. Once baked and completely cooled, store them in an airtight container at room temperature for up to 2 days. This prevents them from becoming stale or absorbing moisture from the air. Make sure they are fully cooled before storing to avoid condensation forming inside the container.
For longer storage, baked and cooled vol-au-vent cases can be frozen. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight freezer bag or container. They can be stored in the freezer for up to a month. Thaw them at room temperature before filling and serving, and consider briefly reheating them in a low oven for extra crispness.
What kind of fillings work best for vol-au-vent cases?
Vol-au-vent cases are incredibly versatile and can accommodate a wide range of fillings, both savory and sweet. Savory options include creamy mushroom mixtures, chicken or seafood Newburg, asparagus with hollandaise sauce, and even pulled pork or beef. The key is to choose fillings that complement the delicate, buttery flavor of the pastry.
For sweet fillings, consider pastry cream with fresh berries, chocolate mousse, lemon curd, or even a fruit compote. The fillings should be rich and flavorful but not too heavy, as the vol-au-vent cases are quite light. Ensure that the fillings are not too wet or runny, as this can make the cases soggy. Garnish with fresh herbs or powdered sugar for an elegant presentation.
How can I rescue a vol-au-vent case that didn’t rise properly?
If a vol-au-vent case hasn’t risen sufficiently, there are a few options to try to salvage it. If the base is still relatively pliable, you can carefully try to separate the top layer slightly with a sharp knife. Then, gently insert a thin slice of butter between the layers and bake for a few more minutes to encourage further separation and rising.
However, if the case is already fully baked and dense, it may be difficult to salvage the rise. In this case, consider using it as a base for a small tart or savory bite rather than a traditional vol-au-vent. You can still fill it with your desired ingredients and serve it as a single-layer appetizer or dessert. Ultimately, prevention through proper preparation and baking techniques is the best approach for achieving well-risen cases.