Vol-au-vent

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Vol-au-vent
Vol-au-vent
Vol-au-vent
TypePastry
Place of originFrance
Region or stateParis
Created byAntonin Carême
Main ingredientsPuff pastry

A vol-au-vent (pronounced [vɔlovɑ̃], French for "windblown", to describe its lightness) is a small hollow case of puff pastry. It was formerly also called a patty case.[1]

How to make vol-au-vents

A vol-au-vent is 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.[2] The pastry is cooked, then filled with any of a variety of savory or sweet fillings.

The pastry and its catchy name vol-au-vent are sometimes credited to Antonin Carême.[3] 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.[4]

In France, it is usually served as an appetizer or a small snack, filled with chicken or fish. In Belgium, it is a common main dish that can be found on the menus of most restaurants, and is nearly always filled with a combination of chicken, mushrooms, and small meatballs, served with either mashed potatoes or fries. This Belgian variation is also available in some places in the Netherlands, where it is called pasteitje ("little pastry"). In American cuisine, chicken à la King was formerly a popular filling.

Pakistani chicken patty

In Pakistan, vol-au-vents with meat filling are called "patties": round ones usually have a chicken filling, and rectangular ones have a beef filling. They are served with chutney.

See also[edit]

References[edit]

  1. ^ Frederick T. Vine, Savoury Pastry: Savoury Dish and Raised Pies, Pork Pies, Patties, Vol-au-vents, Mincemeats and Pies, and Miscellaneous Savoury Pastries, London, 1900, p. 61
  2. ^ 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.
  3. ^ Kelly, Ian (2005 [2003]). Cooking for Kings: The Life of Antonin Carême, the First Celebrity Chef. New York: Walker & Company. pp. 16, 60. ISBN 0-8027-7731-7.
  4. ^ 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.