|Place of origin||France|
|Region or state||Paris|
|Main ingredients||Puff pastry|
A vol-au-vent (pronounced [vɔlovɑ̃], French for "windblown" to describe its lightness) is a small hollow case of puff pastry. Vols-au-vent are typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece. This pastry is usually found filled with savory ingredients, but can also have a sweet filling.
The pastry and its catchy name vol-au-vent are sometimes credited to Antonin Carême; however, an entremet called "petits gâteaux vole au vent" is mentioned in François Marin's 1739 cookbook Les Dons de Comus, years before Carême's birth.
In Belgium and the Netherlands the name "vol-au-vent" means a completely different kind of meat based food, as written in the Dutch Wikipedia entry Vol-au-vent.
- Vol-au-vent. CooksInfo.com. Published 09/25/2007. Updated 09/25/2009. Web. Retrieved 10/08/2012 from http://www.cooksinfo.com/vol-au-vent.
- Kelly, Ian (2005 ). Cooking for Kings: The Life of Antonin Carême, the First Celebrity Chef. New York: Walker & Company. pp. 16, 60. ISBN 0-8027-7731-7.
- Marin, Francois (1739). Les Dons de Comus ou les Délices de la Table (in French). Paris: Chez Prault, Fils. pp. 222 and 235. Retrieved 16 August 2013.
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