Vol-au-vent

Vol- au-vents are high, round, filled with ragout patties from puff pastry. Often only the pastry case is so named. In Germany also the name of pies house is being used.

The invention of the vol - au-vents, in the popular literature often attributed to the French chef Marie- Antoine Carême. After that, he should have prepared a pie instead of pie dough with a pastry; as his assistant looked after her, had exclaimed: Maître, il vole au vent! ( "Master, it flies in the air! " ) Because of the flat dough a tower- like shape was formed. It is, however, demonstrably a legend. The term vol - au-vent immersed in France for the first time in 1739 in the book Le Dons de Comus by Marin on, long before Carêmes birth.

For the preparation of Teighüllen several round, palm- sized slices are cut out of puff pastry, each one set to the side and still gouged in the other the interior, so that there are rings. Several of these rings are glued with bruised protein on a plate. In baking, they go on to a cylindrical cup shape, a smaller pulley later serves as a lid.

The Teighüllen are then filled with a ragout and depending on the recipe baked in the oven again. At the end of the pastry lid is put on and the whole thing served hot.

The classic French vol - au-vents of the 19th century were à la Financière with a garnish of mushrooms, truffles and Hahnenkamm as well as à la marinière stuffed with seafood.

Pre-baked vol - au-vents are available in bakers and food trade.