A vol-au-vent (pronounced [vɔlovɑ̃], French for "fly like the wind", to describe its lightness) is a small hollow case of puff pastry with a filling. It was also formerly called a 'patty case' in the USA, though patty cases in the rest of world are heavier in pastry.[1]
 A large vol-au-vent | |
| Type | Pastry |
|---|---|
| Place of origin | France |
| Created by | Marie-Antoine Carême |
| Main ingredients | Puff pastry |
A vol-au-vent is typically made by cutting two circles in one piece of rolled out puff pastry, cutting a hole in one of them, with the 2nd cut smaller and only 3/4 the way through so to make them rise at different levels. 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 is sometimes credited to Marie-Antoine 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 entree or une petit goût[clarification needed] or a small snack, filled with meat, fish, prawns, cheese, pate or vegetarian products.
International varieties
editIn 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 as a entree or main course. This Belgian variation is also available in the Netherlands, where it is called pasteitje ("little pastry"). In the 70s a popular filling was Chicken à la King.[citation needed]
In the Mexican region of Veracruz it is hispanicised as volován, and often filled with local fillings such as pollo con mole, atún a la veracruzana, and others. The pastry first arrived in Mexico during the Second French intervention.[citation needed]
Vol-au-vents became popular in the United Kingdom during the 1960s. These small puff-pastry cases filled with savoury ingredients, such as chicken, seafood, or mushrooms, became a common feature at dinner parties, buffets, and festive gatherings and weddings. The trend for vol-au-vents was part of a broader culinary fascination with French-inspired dishes during the decade. Their versatility and the ability to prepare them in advance made them an attractive option for hosts looking to impress their guests. This surge in popularity can be attributed to the growing interest in sophisticated and elegant party foods, which reflected the social and cultural trends of the time.[5]
See also
editReferences
edit- ↑ Vine, Frederick T. (1900). Savoury Pastry: Savoury Dish and Raised Pies, Pork Pies, Patties, Vol-au-vents, Mincemeats and Pies, and Miscellaneous Savoury Pastries. London: Office of the "Baker and Confectioner". Savoury Pastry at Google Books.
- ↑ "Vol-au-vent". CooksInfo.com. 27 June 2004. Retrieved 8 October 2012.
- ↑ Kelly, Ian (2005) [2003]. Cooking for Kings: The Life of Antonin Carême, the First Celebrity Chef. New York: Walker. ISBN 0-8027-7731-7. Cooking for Kings: at Google Books.
- ↑ Marin, François (1739). Les Dons de Comus ou les Délices de la Table (in French). Paris: Chez Prault, Fils. pp. 222 and 235. Les Dons de Comus, ou les Délices de la table... (publ. par Fr. Marin), (préf. par les PP. Pierre Brumoy et G. H. Bougeant), p. 222, at Google Books.
- ↑ "Return of the vol-au-vent – the Seventies hors d'oeuvre that taste forgot". The Independent. 16 December 2017. Retrieved 2 December 2024.
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