Puff pastry, in my opinion, is one of the most difficult to prepare at home. That’s why I often prefer to buy ready-made ones. So I baked vol-au-vents from store-bought puff pastry. The only thing you need to pay attention to when purchasing is quality. Basically, make sure that you use butter when cooking, and not margarine or something like that. As a rule, the dough is sold in packages in layers. Touch the packaging, if you feel that the layers are poorly separated from each other, do not take it. This means that the product has already been defrosted and re-frozen. For our appetizer we will need yeast-free puff pastry. To determine the quantity, look at its weight. A package weighing 350 grams yields about 20 vol-au-vents. I advise you to take extra, since the baked goods are very, very fragile and you will definitely need to bake several pieces in case you break some. Now let's move on to the recipes with photos: step by step the vlovans themselves and their fillings.
Vol-au-vents made from puff pastry at home without molds
Using exactly the same technology, you can make chicken breast pate (this is for those who don’t like liver).
Vol-au-vents with eggplant cream
A very delicate, unusual filling for vol-au-vents.
Ingredients:
- eggplant - 1 pc. (400g);
- curd cheese – 1 tbsp;
- salt - to taste;
- paprika – 0.5 tsp.
Preparation:
- Often prick the eggplant with a fork and set the oven to bake at 180°C for 1 hour.
- Then take it out, cool it, cut it in half and scoop out the pulp with a spoon.
- We first beat the pulp with a blender and then rub it through a sieve to remove seeds, coarse fibers and obtain an even more delicate texture.
- Mix the pureed mixture with curd cheese, salt to taste, add paprika and beat until smooth.
- Fill the vol-au-vents with the completely cooled mixture.
- Decorate with capers.
Vol-au-vent with mushrooms and chicken
To fill our cups, you can cook mushrooms in cream like julienne, or you can add chicken to the same. You will get a delicious filling.
Ingredients:
- champignons – 200g;
- chicken breast fillet – 1 piece;
- onion – 0.5 pcs;
- vegetable oil – 1 tbsp;
- cream – 100ml;
- cheese – 50g;
- salt, pepper - to taste.
How to cook:
- Wash the mushrooms and cut into small pieces. If you cook with chicken, cut the fillet into small strips.
- Peel the onion and cut it finely.
- Heat the oil in a frying pan and add the mushrooms. Fry, stirring occasionally, until the moisture has evaporated and they begin to brown.
- Add the onion and continue to fry until golden brown.
- Then add the chicken, fry for about 5 more minutes and pour in the cream. They can be replaced with sour cream (2 tbsp).
- Salt and pepper to taste. Reduce heat and simmer over low heat for 15 minutes. Stir occasionally. If there is a lot of liquid left in the pan, add heat and evaporate almost all of it.
- 5 minutes before readiness, add finely grated cheese.
- We start the vol-au-vents with the cooled filling.
Ideas for filling vol-au-vents with filling
- salmon or any other red fish + cream cheese;
- Cod liver;
- grated cheese, eggs + garlic + mayonnaise;
- shrimp or other seafood stewed in cream;
- any “mayonnaise” thick salad.
The list, in principle, can be continued for a very long time, your imagination will suffice. The main thing is how to make your own vol-au-vents from puff pastry, I showed you in this recipe with a photo. So it's up to you. Bon appetit everyone!
Vol-au-vents with caviar are considered a festive dish.
Indeed, caviar is not cheap, but thanks to its bright color it can decorate any table!
Vol-au-vents are small, hollow buns made from puff pastry.
The fillings for them can be very different - from pieces of fruit with cream to chopped chicken with cheese.
Vol-au-vents with red caviar for the New Year are the most festive appetizer option.
But caviar is valuable not only for its amazing taste, it is also very healthy.
It contains a lot of protein, which is almost completely absorbed by the body (this is rare for animal proteins).
In addition, it contains a lot of useful amino acids, minerals, vitamins A, C and D, and folic acid.
We will bake vol-au-vents from ready-made puff pastry to save time and effort before the New Year.
Ingredients:
- 500 g puff pastry without yeast
- 1 can of red caviar (140 g)
- 2 tbsp. softened butter
- 1 egg white
- parsley leaves for decoration
Recipe for making vol-au-vents with caviar
1. Sprinkle the dough with flour and roll it out lightly in one direction.
2. Using a notch about 4 cm in diameter, cut out 50 circles from the dough.
3. Using a smaller diameter notch, cut out rings from half the circles.
4. Place large mugs on a baking sheet and brush with lightly beaten egg white.
5. Place the rings on top and also grease with egg white.
6. Place the baking sheet in an oven preheated to 200 degrees and bake until the vol-au-vents rise and brown, about 7-10 minutes.
Do not go far from the oven and keep an eye on the baked goods - they can burn very quickly.
7. Remove the finished vol-au-vents from the oven and cool.
Place a small piece of butter in the center of each vol-au-vent. We put caviar on top. Decorate with herbs and serve immediately.
As an option, you can fill the vol-au-vents with curd cheese with or without finely chopped herbs.
Bon appetit!
When you create a menu for a holiday table, you always want something new, interesting and, most importantly, tasty)) For my New Year’s table, I prepared an original form of appetizer -. Yes, I agree, many of you will think that the snack is not cheap, but you can treat yourself to your loved ones at least once a year!)) Since I myself just found out what vol-au-vent is, I’ll immediately explain that according to Wikipedia, vol-au-vent is small-sized puff pastry with filling inside. A savory appetizer of French origin. Therefore, I offer you a step-by-step recipe for making vol-au-vents, and you can make the filling to your taste))
Ingredients for vol-au-vent with red caviar
- Puff pastry (not yeast) – 500 g
- Red caviar – 80 g jar
- Cream cheese – 150 g (or butter)
- 1 yolk for greasing vol-au-vents
- Flour – 1 tbsp. l (for rolling out dough)
How to cook
Pre-defrost the puff pastry at room temperature (never in the microwave!) for about 20 minutes. Or, if time permits, transfer the dough from the freezer to the refrigerator for a couple of hours. Then open the bag, sprinkle a little flour on the table, take out the dough and roll it out very lightly in one direction ( ! ), so as not to break the structure of the test. Make the layer thickness approximately 5 mm.
Then, using a round notch approximately 5 cm in diameter, cut out circles from the dough. I have a baby bottle cap for this case))) Then take a recess with a smaller diameter (about 3 cm). Liquor caps are great for this)). Cut out the centers of half the circles, carefully remove them, the result will be a rim.
The centers will no longer be needed for our recipe, so you can simply bake them, or sprinkle them with grated cheese - you’ll get another interesting snack.
Place the rims on top of the circles, press lightly and also gently brush with yolk. It is advisable that when greasing the surface, the yolk does not fall on the edges, as this will interfere with the rise of the dough.
Preheat the oven to 200 degrees. Place the baking sheet with the vol-vents in the preheated oven. I would like to note that puff pastry loves moisture very much, because it helps it rise better. Therefore, when we place the baking sheet, we spray water into the oven a couple of times from a spray bottle to water the flowers to create steam. Quickly close the oven and bake the vol-au-vents for 20 minutes.
They should rise and brown. Remove the finished vol-au-vents from the oven and cool.
Lightly crush the centers so that you can add the filling.
Number of servings: 10
Calories: 287 kcal
Cooking time: 40 min
Ingredients
- 500 grams puff pastry
- 1 can of red caviar (140 grams)
- 1 protein
- 2 tablespoons softened butter
Today we are preparing a festive dish - vol-au-vents with red caviar. In fact, vol-au-vents are small cups made of puff pastry into which you can put any filling, any salad that sits on the table in a salad bowl. Today the filling is red caviar. Vol-au-vents are wonderful as a snack, they look elegant on a festive table and are convenient to eat, literally in “one bite”. Vol-au-vents come from France, where they were initially baked in the form of small boxes, and then, for greater ease of consumption, they began to prepare them in the form of cups. Homemade puff cups are a great alternative to hard store-bought tartlets. I invite you to enjoy not only gastronomically, but also aesthetically. So, let's begin.
Roll out the puff pastry on a floured surface in one direction.
Cut out 50 circles with a diameter of 4 centimeters from the dough.
Using a notch of smaller diameter, cut out half of the circles and cut out rings.
Place large mugs on a baking sheet and brush them with lightly beaten egg white. We put the rings on top and also grease them with protein.
Bake in a preheated oven until browned, about 15 minutes at 180 degrees.
Cool the baked cups.
Place a small piece of softened butter in the middle of each vol-au-vent.
When you are planning to serve red caviar to the holiday table, you are probably thinking about how to do it? Red caviar is often served on small canapés, toasts or tartlets. I propose another way, for this we will need puff vol-au-vents, make them simply from ready-made puff pastry.
We offer you a recipe for festive vol-au-vents with red caviar and curd cheese; this is an excellent option for both the festive table and buffets.
Taste Info Snacks for the buffet
Ingredients
- puff pastry 350 g
- low-fat cottage cheese 4 tbsp. l.
- mayonnaise 2 tsp.
- red caviar 50-70 g
- lemon to taste
- dill
- chicken egg 1 pc.
How to cook vol-au-vents with red caviar
It will take some time to prepare the valovans, so I recommend doing this process in advance. I usually prepare vol-au-vents the evening before, and immediately before the feast I fill them with caviar. Place the defrosted dough on a work surface that is lightly floured. If the layer of puff pastry is thin, it does not need to be rolled out additionally. Otherwise, roll out the dough in one direction only to a thickness of approximately 3-4 mm. Select small shapes to cut out miniature blanks. This time I took a square and a round metal mold. You can replace such forms with a narrow glass or a cork from some container. 
Start by cutting out squares of dough. Then cut a round hole out of half the square cakes. 
Connect both halves of the valovan, lubricating the lower part along the edges with water. Place the valovans on the parchment. Using a brush dipped in yolk, brush the top of the valovan for a golden crust. 
In an oven preheated to 190 degrees, bake the vol-au-vents for 15 minutes, then another five minutes at 170 degrees. The baking time for the pieces will depend on their size. 
After the vol-au-vents have cooled, you can start filling them with caviar. In addition to caviar, you can add cream cheese or butter to the molds. Today I use low-fat cottage cheese, just rub it through a sieve with mayonnaise. 
Deepen each shaft with your finger to create more space. 
Add the curd mass to the valovan, and carefully place the red caviar on top.
To decorate this snack, you can add a sprig of dill and a slice of lemon to each vol-au-vent. 
A wonderful appetizer of puff pastry and red caviar is ready and ready to be served.
