📝 About This Recipe
Meaning 'wind-blown' in French, these classic Vol-au-vents are the epitome of Parisian elegance, featuring towers of buttery, shattered-glass puff pastry that seem to defy gravity. This recipe pairs the light-as-air shells with a luxurious, velvety wild mushroom filling infused with dry sherry and fresh thyme. Whether served as a sophisticated appetizer or a light lunch, they offer a masterclass in the delicate balance of rich laminated dough and earthy, savory umami.
🥗 Ingredients
The Pastry Shells
- 500 grams High-quality All-Butter Puff Pastry (cold, preferably homemade or store-bought 'all-butter' variety)
- 1 large Egg (beaten with a splash of water for egg wash)
- 2 tablespoons All-purpose Flour (for dusting the work surface)
The Mushroom Ragout
- 3 tablespoons Unsalted Butter (high-fat European style preferred)
- 400 grams Mixed Wild Mushrooms (such as Cremini, Shiitake, or Chanterelles, sliced)
- 1 large Shallot (very finely minced)
- 2 pieces Garlic Cloves (grated or finely pressed)
- 1/4 cup Dry Sherry (or dry white wine like Sauvignon Blanc)
- 3/4 cup Heavy Cream (at room temperature)
- 1 tablespoon Fresh Thyme Leaves (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Garnish
- 1 small bunch Fresh Chives (finely snipped)
- 1 teaspoon Truffle Oil (optional, for a luxurious finish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a heavy-duty baking sheet with parchment paper. Ensure your puff pastry is very cold before starting.
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2
On a lightly floured surface, roll out the puff pastry to a thickness of about 4-5mm. Use a 3-inch (7.5cm) fluted or plain round cutter to stamp out 12 circles.
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3
Place 6 of the circles onto the prepared baking sheet; these will be your bases. Use a fork to prick the center of these circles lightly to prevent them from rising too much in the middle.
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4
With the remaining 6 circles, use a smaller 2-inch (5cm) cutter to cut out the centers, creating 6 rings and 6 small 'lids'. Set the lids aside.
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5
Lightly brush the edges of the base circles with egg wash. Carefully place the rings on top of the bases, pressing gently to seal. Brush the tops of the rings and the small lids with egg wash, being careful not to let the egg drip down the sides, which would 'glue' the layers and prevent rising.
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6
Chill the pastry shells in the refrigerator for 15 minutes. This ensures the butter is cold, resulting in a much higher, flakier rise.
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7
Bake for 18-22 minutes until the pastry is tall, deep golden brown, and crisp. If the centers have risen, gently press them down with a teaspoon while warm to create a cavity.
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8
While the shells bake, melt the butter in a large skillet over medium-high heat. Add the mushrooms and sauté undisturbed for 3-4 minutes until they begin to brown.
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9
Add the minced shallots and cook for another 2 minutes until softened. Stir in the garlic and thyme, cooking for 30 seconds until fragrant.
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10
Deglaze the pan with the dry sherry, scraping up any browned bits (fond) from the bottom. Let the liquid reduce by half.
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11
Lower the heat to medium and pour in the heavy cream. Simmer gently for 5-7 minutes until the sauce has thickened enough to coat the back of a spoon.
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12
Stir in the lemon juice, salt, and pepper. Taste and adjust seasoning as needed. Keep the filling warm.
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13
To assemble, place the warm pastry shells on serving plates. Spoon the creamy mushroom ragout generously into the center of each shell.
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14
Top each filled shell with a pastry 'lid' at an angle. Garnish with snipped chives and a tiny drop of truffle oil if using. Serve immediately.
💡 Chef's Tips
Never twist your pastry cutter; press straight down and lift straight up to ensure the laminated layers can expand upward freely. If using store-bought pastry, ensure it is 'all-butter'—vegetable shortening versions lack the flavor and structural integrity for tall vol-au-vents. Keep the egg wash away from the cut edges of the pastry; if it drips down the sides, it acts like glue and prevents the layers from separating. You can bake the shells up to a day in advance; just crisp them in a 350°F oven for 5 minutes before filling to restore their crunch. For an extra-glossy finish, brush the pastry with egg wash twice, chilling for 5 minutes between coats.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Chablis or an oaked Chardonnay to complement the creamy sauce. Serve alongside a simple arugula salad with a sharp lemon vinaigrette to cut through the richness. For a main course, serve two vol-au-vents per person with steamed asparagus or haricots verts. Excellent as a starter for a festive dinner party or a sophisticated addition to a brunch buffet. Try a 'Surf and Turf' variation by adding a few sautéed bay scallops or baby shrimp to the mushroom mix.