vol-au-vent [vaw-loh-vahn] noun
French for “flight of/in the wind.” Small or large hollow pastry cases made from light, airy, flaky layers of puff pastry . They are baked without filling and then usually filled with a hot savory mixture of seafood or meat and sauce, although they can have sweet fillings as well. Savory vol-au-vent are typically served as bite-sized hors d’oeuvres or plated appetizers, while sweet versions would be offered as dessert. The name was coined by Antonin Carême in the early 1800s.