09/07/2026
Vol-au-vents Are Back.
And, frankly, it’s about time.
For years they were unfairly blamed for bad buffet tables and questionable fillings.
Turns out, they weren’t the problem.
Add a little crème fraîche, a few exceptional pearls, and suddenly the old favourite is back where it belongs.
Centre stage.
• 12 oz puff pastry
• 1 egg, yolk only
• 3 oz Creme Fraiche
• 2 oz Caviar
• 1 tbsp Fresh chives
Preheat the oven to 400F.
Use the larger (4cm) biscuit cutter to cut out bases for the vol au vents from the puff pastry sheet. Place half of them onto the baking tray and prick them all over with a fork and brush with egg yolk.
Use the smaller cutter to remove an inner circle from the other bases to create a ring of puff pastry.
Stack each ring of puff pastry on top of one of the bases on the tray and also brush with yolk.
Bake for 10-15 minutes or until golden brown. Cool on a wire rack.
Place a dollop of creme fraiche into each vol au vent case. Top each with a ¼ teaspoon of caviar and a sprinkle of finely chopped chives.
Delicious!
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