The France “Vol-au-Vent” meaning "flying in the wind" is puff pastry shaped like a nest. It can be stuffed with a savoury or sweet filling. The savoury filling is commonly made with vegetables, seafood or chicken, whereas the sweet version with flavoured custard, whipped or pastry cream along with fresh or poached fruits. Perfect to serve as an appetizer for an impressive look at a dinner party.
With Valentine's day around the corner, I have made heart-shaped vol-au-vents using store-bought puff pastry. A block or sheet of puff pastry is rolled into 1/4" thickness and cut into hearts with a 3" cutter. Four hearts are kept aside as base and the rest are cut into heart rings with a smaller 2" cutter. The heart rings are stacked on top of the whole hearts and glued together with beaten egg. The smaller hearts from the centre of the heart rings are used as lids. Hearts are refrigerated till firm, then baked in a preheated oven at 400 F or 200 C till puffed and golden. Besides heart shapes, hollow cases can be made in rounds, squares and hexagons.
Pre-made vol-au-vent cases are now available at the bakery section in supermarkets but they are not at all difficult to make at home. All you need is a 3" and 2" cutters of the same shape along with store-bought puff pastry. Once baked, the cases are stuffed with filling and served. A sheer delight to resist in look and taste with the creamy filling complementing the light and flaky texture of the pastry.
With Valentine's day around the corner, I have made heart-shaped vol-au-vents using store-bought puff pastry. A block or sheet of puff pastry is rolled into 1/4" thickness and cut into hearts with a 3" cutter. Four hearts are kept aside as base and the rest are cut into heart rings with a smaller 2" cutter. The heart rings are stacked on top of the whole hearts and glued together with beaten egg. The smaller hearts from the centre of the heart rings are used as lids. Hearts are refrigerated till firm, then baked in a preheated oven at 400 F or 200 C till puffed and golden. Besides heart shapes, hollow cases can be made in rounds, squares and hexagons.
Pre-made vol-au-vent cases are now available at the bakery section in supermarkets but they are not at all difficult to make at home. All you need is a 3" and 2" cutters of the same shape along with store-bought puff pastry. Once baked, the cases are stuffed with filling and served. A sheer delight to resist in look and taste with the creamy filling complementing the light and flaky texture of the pastry.
Vol-au-Vent
(Makes 4)
You will need two heart-shaped or any shape cutters of 3" and 2"
Pastry
Ingredients:
1 box of Tenderflake puff pastry (397 gms available in Canada) or frozen puff pastry sheets (defrosted before use)
1 egg (lightly beaten)
Method:
Line a baking tray with parchment paper.
On a lightly floured surface, roll blocks or sheets of puff pastry one at a time. Cut out 12 hearts with a 3" cutter, stacking scraps and rerolling. Each heart should be of 1/4" thickness.
Keep 4 whole hearts made of scraps to be used as the base separately on the baking tray about 2" apart from one another. Refrigerate for 15 minutes.
Using a 2" heart shaped cutter, cut the centre of 8 hearts to form an opening in the centre resulting in 8 heart rings and 8 lids.
Arrange the heart rings and lids on the baking tray and refrigerate for 15 minutes.
To sum up, you will have the following:
4 whole hearts
8 heart rings (2 each to stack on top of 1 whole heart)
4 lids (there will 4 extra lids which can be baked and eaten)
After 15 minutes of refrigeration, with a fork, lightly prick the centre of 4 whole hearts and brush with egg. (As it acts as a base we don't want the centre to puff up.) Place 2 ring hearts over each whole hearts ensuring to brush the top edge of each heart rings with egg while simultaneously, preventing from running down the sides. Refrigerate until firm for 30 minutes.
(The 3rd and 4th pictures gives you an idea of how 2 whole hearts were each stacked separately with 2 ring hearts.)
Lightly prick with fork the 2" heart lids and brush with egg. Refrigerate for 30 minutes.
Preheat oven to 400 F or 200 C.
Bake till puffed and golden, around 20 minutes. Allow to cool.
If the base heart has risen in the centre, just push it down using your fingers. Now you will have an opening to stuff the filling.
Note
Filling
Ingredients;
1 cup shredded chicken (poached or roasted)
1 onion (chopped)
2 tablespoons butter
2 tablespoons white flour
1 cup milk
1/4 cup frozen peas
1/4 teaspoon pepper powder
2 tablespoons parmesan cheese
salt
Method:
Melt butter in a saucepan, add onion, sauté till soft and translucent. Stir in the flour and cook for a couple of minutes. With a whisk, gradually add milk stirring continuously to form a lump free roux. Let the white sauce come to a boil, then add shredded chicken, peas, pepper powder, cheese and salt. Mix well and cook for a couple of minutes till peas are cooked. Remove saucepan from heat.
(I have used leftover store-bought rotisserie chicken.)
Spoon filling into hearts, place heart lids on top standing upright or at an angle and serve. Alternatively, you could garnish with some chopped green onions or chives.
Note:
(Makes 4)
You will need two heart-shaped or any shape cutters of 3" and 2"
Pastry
Ingredients:
1 box of Tenderflake puff pastry (397 gms available in Canada) or frozen puff pastry sheets (defrosted before use)
1 egg (lightly beaten)
Method:
Line a baking tray with parchment paper.
On a lightly floured surface, roll blocks or sheets of puff pastry one at a time. Cut out 12 hearts with a 3" cutter, stacking scraps and rerolling. Each heart should be of 1/4" thickness.
Keep 4 whole hearts made of scraps to be used as the base separately on the baking tray about 2" apart from one another. Refrigerate for 15 minutes.
Using a 2" heart shaped cutter, cut the centre of 8 hearts to form an opening in the centre resulting in 8 heart rings and 8 lids.
Arrange the heart rings and lids on the baking tray and refrigerate for 15 minutes.
To sum up, you will have the following:
4 whole hearts
8 heart rings (2 each to stack on top of 1 whole heart)
4 lids (there will 4 extra lids which can be baked and eaten)
After 15 minutes of refrigeration, with a fork, lightly prick the centre of 4 whole hearts and brush with egg. (As it acts as a base we don't want the centre to puff up.) Place 2 ring hearts over each whole hearts ensuring to brush the top edge of each heart rings with egg while simultaneously, preventing from running down the sides. Refrigerate until firm for 30 minutes.
(The 3rd and 4th pictures gives you an idea of how 2 whole hearts were each stacked separately with 2 ring hearts.)
Lightly prick with fork the 2" heart lids and brush with egg. Refrigerate for 30 minutes.
Preheat oven to 400 F or 200 C.
Bake till puffed and golden, around 20 minutes. Allow to cool.
If the base heart has risen in the centre, just push it down using your fingers. Now you will have an opening to stuff the filling.
Note
- Bake time varies with the brand, type, size of the oven. It should take anywhere from 20 to 25 minutes for the pastry to puff and turn golden brown. Ensure that the oven is preheated at the indicated temperature before placing the baking tray or else, the hearts will not puff up.
Filling
Ingredients;
1 cup shredded chicken (poached or roasted)
1 onion (chopped)
2 tablespoons butter
2 tablespoons white flour
1 cup milk
1/4 cup frozen peas
1/4 teaspoon pepper powder
2 tablespoons parmesan cheese
salt
Method:
Melt butter in a saucepan, add onion, sauté till soft and translucent. Stir in the flour and cook for a couple of minutes. With a whisk, gradually add milk stirring continuously to form a lump free roux. Let the white sauce come to a boil, then add shredded chicken, peas, pepper powder, cheese and salt. Mix well and cook for a couple of minutes till peas are cooked. Remove saucepan from heat.
(I have used leftover store-bought rotisserie chicken.)
Spoon filling into hearts, place heart lids on top standing upright or at an angle and serve. Alternatively, you could garnish with some chopped green onions or chives.
Note:
- You can use poached fish or shrimps, even canned tuna or salmon.
- For vegetarian version, use mushrooms, carrots and peas. Precook carrots and fresh peas separately before adding to the sauce.
