Voulevé

Voulevé is a culinary term referring to a puff pastry shell, typically round and hollowed out, used as a base for various savory or sweet fillings. It is a classic component of French cuisine and is frequently found in pâtisseries and restaurants. The name itself, "voulevé," translates from French to "flies away," likely alluding to the light and airy nature of the cooked pastry.

The creation of a voulevé involves carefully layering butter and dough, which expands significantly during baking due to the steam trapped within the layers. This process results in a flaky, crisp shell with a hollow interior. Once baked, the top of the voulevé is often removed or cut off, creating a receptacle for the filling. Common savory fillings include creamy chicken, mushroom, seafood ragouts, or vegetable mixtures. Sweet variations might feature fruit compotes or pastry cream. Voulevés are typically served warm, allowing the heat to meld with the flavors of the filling. Their delicate texture and ability to hold diverse fillings make them a versatile dish, suitable as an appetizer, a light lunch, or a part of a larger meal.