volauvent

Vol-au-vent is a small, hollow savory pastry shell made from puff pastry, designed to hold a filling. The name is French for “flight of the wind” or “air-filled,” reflecting its light, airy texture.

The shells are typically formed from sheets of puff pastry cut into rounds, with a smaller circle removed from one round to create a ring. Two rounds may be used to form a hollow cup, or the ring can be baked separately and later combined with a top disc to cap the filling. The shells are baked until crisp and hollow inside. They are usually filled just before serving to preserve their crispness, and can be served hot or warm.

Fillings vary widely. The classic preparation is a creamy chicken and mushroom ragout in velouté or béchamel sauce, sometimes with peas. Seafood versions—such as lobster, shrimp, or scallops—also appear, as do vegetarian options featuring mushrooms, vegetables, or legumes. The pastry acts as an edible container for a rich, sauce-based filling.

Origins and use: the vol-au-vent is a staple of French cuisine and became widely popular in the 19th century. It is frequently associated with French pastry chefs, notably Antonin Carême, who helped popularize and standardize the technique. Today, vol-au-vent is used in French and international cooking and is available in both handmade and commercially produced forms, with sizes ranging from petite hors d’œuvre to larger servings.

Storage and serving notes: shells can be prepared in advance and filled shortly before serving; overfilling or storing filled shells for too long can lead to sogginess.