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Volovanes (a Spanish name), which are actually called vol au vent, are very attractive and have a delicate buttery flavor. Suitable for any type of filling, they can be used for a sweet table or as a savory appetizer. This is one of those recipes whose result will depend on what you like and what you can get or have at home. So take advantage of the opportunity to experiment and innovate.
Content table
About the vol-au-vents
Vol-au-vents are a delicious culinary preparation characterized by their delicate and crispy puff pastry. These small puff pastry containers are commonly used as containers for a variety of sweet or savory fillings. They are a popular choice in the kitchen for appetizers, entrees, or desserts, and their versatility allows for a wide range of creative cooking options.
Preparing them is relatively simple. After baking the puff pastry, let it cool before filling it with the filling of your choice. You can choose to fill them just before serving or prepare them in advance and store them in a cool, dry place.
One recipe, many options
The filling options for vol-au-vents are endless.
- For the savory ones , they can be filled with cheese, sauteed mushrooms, chicken tinga , seafood, salmon tartar , tomato tartar or any other filling of your choice.
- Sweet volovanes can be filled with pastry cream , fresh fruit, chocolate, Bariloche cream or even ice cream.
Why are vol-au-vents called vol-au-vent?
“Vol au vent” is a culinary term of French origin that literally translates as “flying in the wind.” This evocative name refers to a type of culinary preparation that involves creating small baskets or containers of light, crispy puff pastry that appear to be floating “in the wind.”
Although its exact origin is debated, it is believed that the name was popularized during the era of 18th-century French haute cuisine, when dishes with evocative names were a trend in high society. Historically, vol au vents were associated with elegant and refined dishes, typical of French haute cuisine, and were used to serve sophisticated fillings such as poultry, seafood, and creamy sauces.
The idea behind the name was to evoke a sense of lightness and sophistication in presentation , which fit well with the culinary tastes of the time.
What are volovanes in Mexico?
In Veracruz, Mexico, volovanes are a traditional and popular dish that combines elements of Mexican cuisine with European influences, specifically French. Veracruz volovanes are a variation on the more internationally known puff pastry volovanes .
In Veracruz, volovanes are made with a corn or wheat dough that resembles a hollow bread roll. These rolls are filled with a variety of ingredients, often including seafood such as shrimp, octopus, squid, and fish, as well as tomato-based sauces, cilantro, garlic, and chili peppers, which are typical of Veracruz cuisine. These fillings are very flavorful and often incorporate fresh, local ingredients, such as products from the Gulf of Mexico.
Where did they originate?
Vol-au-vent, despite being a dish traditionally associated with French cuisine, doesn't have a single specific person or place of origin . Its creation is attributed to a culinary evolution over centuries in Europe, and influences from various cuisines can be found in its development.
In the Middle Ages, puff pastry was already known in Europe and was used in both sweet and savory dishes. Over time, this technique was perfected and became an essential part of French cuisine. It became especially popular during the 18th century in French high society, when cooking became sophisticated and became an art.
The rise of French haute cuisine contributed to the popularization of these small puff pastry containers filled with elegant ingredients such as poultry, seafood, and rich sauces.
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Vol-au-vent recipe
Yield : 12 portions
Preparation time : approximately 1 hour
Ingredients
- 1 cup (2 sticks) cold butter
- 2 cups (250 g) of wheat flour
- 1/2 teaspoon of salt
- 1/2 cup (120 ml) of cold water
- 1 beaten egg
- Filling of your choice
How to make vol-au-vents in 5 steps
- In a bowl, mix the flour and salt. Grate the cold butter and combine. Add the cold water and mix until the dough is smooth.
- Form the dough into a ball and wrap it in plastic wrap. Refrigerate for at least 30 minutes. Preheat the oven to 200°C.
- On a floured surface, roll out the dough until it's 1/4 inch thick. Cut the dough into circles of the desired size.
- Place the egg-brushed circles on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until the vol-au-vents are golden brown and crispy. Let cool on a wire rack before filling with your chosen ingredients.
