How to Make Vol-au-Vent

The classic French puff pastry shells vol-au-vent serve as the flaky cups for seafood Newburg. If you use store-bought dough, they’re easy to shape. Here’s how to make them.

How to make vol-au-vent — Lay two 10" x 13" sheets puff pastry on a work surface. Using a 3½" round cutter, cut 4 circles out of each sheet of pastry. Transfer 4 circles to a parchment paper-lined baking sheet.

How to make vol-au-vent — Use a 2" round cutter to cut centers out of the remaining 4 circles; discard centers or save for another use. Brush circles with beaten egg and top with rings; brush tops of rings with egg.

How to make vol-au-vent — With dull edge of paring knife, make shallow, angled cuts along outside edges to aerate dough so it puffs when cooked. Carve shallow circles into the bases along inside edges of rings.

How to make vol-au-vent — Chill 20 minutes. Bake at 425° until golden and crisp, 10–12 minutes. Cut out puffed centers to use as lids; set aside. Fill vol-au-vent with seafood Newburg; garnish with parsley and top with lids. Serves 4. See the recipe for Seafood Newburg »

How to Make Vol-au-Vent

The classic French puff pastry shells vol-au-vent serve as the flaky cups for seafood Newburg. If you use store-bought dough, they’re easy to shape. Here’s how to make them.

How to make vol-au-vent — Lay two 10" x 13" sheets puff pastry on a work surface. Using a 3½" round cutter, cut 4 circles out of each sheet of pastry. Transfer 4 circles to a parchment paper-lined baking sheet.

How to make vol-au-vent — Use a 2" round cutter to cut centers out of the remaining 4 circles; discard centers or save for another use. Brush circles with beaten egg and top with rings; brush tops of rings with egg.

How to make vol-au-vent — With dull edge of paring knife, make shallow, angled cuts along outside edges to aerate dough so it puffs when cooked. Carve shallow circles into the bases along inside edges of rings.

How to make vol-au-vent — Chill 20 minutes. Bake at 425° until golden and crisp, 10–12 minutes. Cut out puffed centers to use as lids; set aside. Fill vol-au-vent with seafood Newburg; garnish with parsley and top with lids. Serves 4. See the recipe for Seafood Newburg »

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