Vol Au Vent

A vol au vent is a hollow puff pastry shell designed to hold a creamy filling, and this method uses a clever trick: a ball of aluminum foil acts as the mold, creating a dome-shaped cavity that stays perfectly open during baking.

Two squares of pastry sandwich the foil ball, then get trimmed into a circle and sealed. As the pastry puffs in the hot oven, it rises around the foil and holds its shape. Once cooled, you slice off the top lid and pull out the foil to reveal a crisp, golden shell ready for filling.

The two-temperature bake is important. High heat at the start makes the pastry puff dramatically, then the lower temperature dries it out so the walls stay rigid and don’t collapse when you add the filling.

Chef Tips

• Keep the puff pastry cold until you’re ready to roll. Warm pastry won’t rise properly.
• Don’t stretch the dough when draping it over the foil ball. Let it settle naturally or it will shrink back during baking.
• Cut the steam vent on top before baking so moisture escapes and the interior dries out.
• Use leftover trimmings to make decorative shapes for the lid. They bake right along with the shell.

Variations

• Fill with a classic chicken and mushroom in veloute sauce for a traditional French vol au vent.
• Try a seafood filling with shrimp, scallops, and a white wine cream sauce.
• Go vegetarian with creamed leeks and Gruyere for an elegant starter.