Encyclopedia Archives: V


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.

Continue Reading •••
Posted in
Skip to toolbar