The world of pastry-making is filled with delights that can elevate any meal or gathering, and one of the most elegant and versatile creations is the vol au vent. These delicate, hollow cases made from puff pastry are a masterpiece of French patisserie, perfect for filling with a variety of sweet and savory delights. In this article, we will delve into the process of creating vol au vent cases from puff pastry sheets, exploring the history, techniques, and tips for achieving these culinary wonders.
Introduction to Vol Au Vent and Puff Pastry
Before we dive into the making of vol au vent cases, it’s essential to understand a bit about the history and characteristics of both vol au vent and puff pastry. Vol au vent, which translates to “flight of the wind,” has been a staple of French cuisine for centuries, originally filled with elegant fillings such as oyster patties or chicken liver pâté. The key to its allure lies in the light, airy puff pastry, which is made by layering dough and fat (usually butter), a process known as lamination.
Puff pastry is renowned for its flaky, tender texture and extensive versatility. It can be used for both sweet and savory pastries, ranging from croissants and Danish to quiches and, of course, vol au vent. The puff pastry’s rise is attributed to the steam that forms between the layers of dough and fat during baking, causing the pastry to puff up.
Preparing the Puff Pastry Sheets
To begin making vol au vent cases, you first need to prepare your puff pastry sheets. While it’s possible to make puff pastry from scratch, using store-bought sheets is a more practical approach for most cooks, as it saves time without sacrificing much in terms of quality and authenticity.
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Thawing: If you’re using frozen puff pastry sheets, the first step is to thaw them. This can be done by leaving the sheets in the refrigerator overnight or by thawing them at room temperature for a few hours. Be careful not to let the pastry get too warm, as this can cause the butter to melt, making the pastry difficult to work with.
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Rolling Out: Once your puff pastry is thawed, roll it out to the desired thickness. The ideal thickness depends on the size of vol au vent cases you wish to make, but a general rule is to roll it out to about 1/8 inch (3 mm) for small to medium-sized cases.
Tips for Handling Puff Pastry
Handling puff pastry requires a bit of finesse to prevent it from tearing or becoming too warm. Here are a few tips:
- Keep your workspace cool, as warm temperatures can cause the butter in the pastry to melt, making it difficult to handle.
- Use a light touch when rolling out the pastry to avoid applying too much pressure, which can cause the layers to break down.
- If you notice the pastry starting to stick to your rolling pin or work surface, lightly dust it with flour to prevent sticking.
Cutting Out the Vol Au Vent Cases
With your puff pastry sheet rolled out to the appropriate thickness, the next step is to cut out the shapes for your vol au vent cases. Traditionally, vol au vent cases are cut using a round cutter with a serrated edge, which helps prevent the pastry from stretching back into shape after it’s cut.
Techniques for Cutting
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Using a Vol Au Vent Cutter: If you have access to a vol au vent cutter, this is the ideal tool for the job. These cutters come in various sizes and are designed specifically for cutting out vol au vent cases.
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Alternative Methods: If you don’t have a vol au vent cutter, you can use a round cookie cutter or the rim of a glass. However, keep in mind that these alternatives might not produce as clean of an edge as a serrated vol au vent cutter.
Creating the Lid
For each vol au vent case, you will also need to cut out a lid. The lid is typically slightly smaller than the case itself. You can use the same cutter, but place it slightly off-center to achieve the smaller size, or use a smaller cutter if you have one available.
Assembling and Baking the Vol Au Vent Cases
With your pastry cut into the appropriate shapes, the next steps involve assembling and baking your vol au vent cases.
Assembly
To assemble the cases, follow these steps:
Place the larger pastry circle on a baking sheet lined with parchment paper. Use a knife or pastry brush to create a border around the edge of the pastry circle. This can be done by lightly scoring the pastry with a knife (being careful not to cut all the way through) or brushing the edge with a little water.
Baking the Cases
- Preheating the Oven: Preheat your oven to 400°F (200°C). It’s crucial to have your oven at the right temperature to ensure your vol au vent cases bake properly.
- Baking: Place the baking sheet with your vol au vent cases in the oven. For small cases, bake for about 15-20 minutes, or until they are golden brown. For larger cases, you may need to add a few more minutes to the baking time.
- Allowing to Cool
: Once baked, remove the vol au vent cases from the oven and allow them to cool completely on a wire rack. It’s essential to let them cool before filling, as this will help prevent the pastry from becoming soggy.
Filling Your Vol Au Vent Cases
The final step in making vol au vent cases is filling them. This is where you can let your creativity shine, as vol au vent can be filled with a wide variety of sweet and savory ingredients. From classic chicken or fish mousse to fruits and creams for dessert, the options are endless.
Choosing the Right Filling
When selecting a filling, consider the occasion, the flavors you want to feature, and how the filling will complement the delicate taste of the puff pastry. For savory fillings, consider the balance of flavors and textures, and for sweet fillings, think about how the sweetness of the filling will contrast with the pastry.
Tips for Filling
- Gently Fill: Fill your vol au vent cases gently to avoid breaking the pastry. A piping bag can be a useful tool for this step.
- Chill Before Serving: If possible, chill your filled vol au vent cases in the refrigerator for at least 30 minutes before serving. This will help the flavors meld together and ensure the pastry remains crisp.
In conclusion, making vol au vent cases from puff pastry sheets is a rewarding process that, with a bit of practice, can yield beautiful and delicious results. By understanding the basics of puff pastry, mastering the techniques for cutting and assembling the cases, and being creative with your fillings, you can impress your family and friends with these elegant pastries. Whether you’re a seasoned baker or just starting to explore the world of pastry-making, vol au vent cases offer a challenge and a delight that is sure to elevate any meal or gathering.
What is puff pastry and how does it relate to vol au vent cases?
Puff pastry is a type of pastry dough that is made with layers of butter and dough, which creates a flaky and crispy texture when baked. It is a popular ingredient in many savory and sweet dishes, including vol au vent cases. Vol au vent cases are small, hollow pastry cups that are used to hold a variety of fillings, such as meats, cheeses, and vegetables. Puff pastry is an ideal material for making vol au vent cases because of its ability to hold its shape and maintain a delicate texture when baked.
To make vol au vent cases from puff pastry sheets, it is essential to understand the properties of puff pastry and how to work with it. Puff pastry can be found in most supermarkets, usually in the frozen food section. It is typically sold in sheets, which can be thawed and rolled out to the desired thickness. When working with puff pastry, it is crucial to keep it cold, as this will help the pastry to hold its shape and prevent it from becoming too soft and difficult to work with. By following a few simple tips and techniques, anyone can learn to make beautiful and delicious vol au vent cases from puff pastry sheets.
How do I thaw and prepare puff pastry sheets for making vol au vent cases?
Thawing and preparing puff pastry sheets is a critical step in making vol au vent cases. To thaw puff pastry sheets, it is recommended to leave them in the refrigerator overnight or to thaw them at room temperature for a few hours. Once thawed, the pastry sheets should be rolled out to the desired thickness, usually around 1/8 inch. It is essential to roll out the pastry evenly and to avoid stretching or pulling it, as this can cause the pastry to become misshapen and difficult to work with.
After rolling out the puff pastry sheet, it should be placed on a lightly floured surface and allowed to rest for a few minutes. This will help the pastry to relax and become easier to work with. Next, the pastry can be cut into the desired shape and size using a cookie cutter or a knife. For vol au vent cases, it is common to use a round cookie cutter to create the cup shape. The cut-out pastry can then be placed in a muffin tin or a specialized vol au vent mold to help it hold its shape during baking. By following these steps, puff pastry sheets can be easily thawed and prepared for making vol au vent cases.
What are the essential tools and equipment needed to make vol au vent cases?
To make vol au vent cases, there are several essential tools and equipment that are needed. These include a rolling pin, a pastry brush, a cookie cutter or knife, a muffin tin or vol au vent mold, and a baking sheet. The rolling pin is used to roll out the puff pastry sheet to the desired thickness, while the pastry brush is used to apply a small amount of water or egg wash to the edges of the pastry to help it stick together. The cookie cutter or knife is used to cut out the pastry into the desired shape and size.
In addition to these tools, it is also helpful to have a lightly floured surface to work on and a cooling rack to cool the baked pastry cases. A muffin tin or vol au vent mold is necessary to help the pastry hold its shape during baking, and a baking sheet is needed to catch any crumbs or spills. By having these tools and equipment on hand, anyone can easily make beautiful and delicious vol au vent cases from puff pastry sheets. It is also a good idea to have a set of measuring cups and spoons, as well as a oven thermometer, to ensure that the pastry is baked to the correct temperature and texture.
How do I assemble and bake vol au vent cases?
Assembling and baking vol au vent cases is a straightforward process that requires a few simple steps. First, the cut-out pastry is placed in a muffin tin or vol au vent mold, and the edges are pressed gently to seal the pastry. Next, the pastry is brushed with a small amount of egg wash or water to give it a golden brown color during baking. The pastry cases can then be baked in a preheated oven at a temperature of around 400°F (200°C) for 15-20 minutes, or until they are golden brown and crispy.
After baking, the vol au vent cases should be allowed to cool completely on a cooling rack before being filled with the desired filling. It is essential to bake the pastry cases until they are crispy and golden brown, as this will help them to hold their shape and maintain their texture. It is also important to not overfill the pastry cases, as this can cause them to become soggy and lose their shape. By following these steps and tips, anyone can make beautiful and delicious vol au vent cases that are perfect for a variety of occasions and fillings.
What are some common fillings and uses for vol au vent cases?
Vol au vent cases can be filled with a wide variety of ingredients, including meats, cheeses, vegetables, and sauces. Some common fillings include chicken or turkey salad, ham and cheese, spinach and feta, and fruit or cream-filled pastries. Vol au vent cases can also be used as a base for appetizers, snacks, or light meals, and can be served hot or cold. They are a versatile and convenient ingredient that can be used in many different recipes and dishes.
In addition to being used as a base for fillings, vol au vent cases can also be used as a decorative element in dishes and presentations. They can be filled with a small amount of sauce or cream and used as a garnish, or can be arranged on a platter or tray to create a visually appealing display. Vol au vent cases can also be frozen and stored for later use, making them a convenient ingredient to have on hand. By using vol au vent cases in a variety of recipes and dishes, anyone can add a touch of elegance and sophistication to their cooking and entertaining.
How do I store and freeze vol au vent cases?
Vol au vent cases can be stored and frozen in a variety of ways, depending on the desired use and texture. Baked pastry cases can be stored in an airtight container at room temperature for up to 24 hours, or can be frozen for up to 2 months. To freeze, the baked pastry cases should be placed in a single layer on a baking sheet and frozen until solid, then transferred to an airtight container or freezer bag. Unbaked pastry cases can also be frozen, either before or after cutting out the shapes.
When freezing vol au vent cases, it is essential to make sure they are completely airtight to prevent freezer burn and moisture from affecting the texture. Frozen pastry cases can be baked straight from the freezer, or can be thawed at room temperature or in the refrigerator before baking. By storing and freezing vol au vent cases properly, anyone can have a convenient and delicious ingredient on hand for a variety of recipes and occasions. It is also a good idea to label and date the frozen pastry cases, so that they can be easily identified and used within a reasonable timeframe.