What does vol au vent mean in French?
flight in the wind
History and Etymology for vol-au-vent French, literally, flight in the wind.
What is vol au vent pastry?
A vol-au-vent (pronounced [vɔlovɑ̃], French for “windblown”, to describe its lightness) is a small hollow case of puff pastry. It was formerly also called a patty case.
How do you cook frozen vol-au-vents?
1 Place the frozen Vol-au-Vent cases onto a baking tray at least 2.5cm apart. Brush with beaten egg or milk (optional). 2 Place the tray in the top half of the oven for 13-15 minutes turning halfway through cooking. 3 Bake until golden brown.
Where does the name vol au vent come from?
A vol-au-vent is the French name for a baked puff pastry batter. The name means “windblown” and describes the lightness of the pastry.
What is Vol English?
Word forms: plural vols. Vol. is used as a written abbreviation for volume when you are referring to one or more books in a series of books. COBUILD Advanced English Dictionary.
Why is it called vol au vent?
Vol-au-vents get their name from the light-as-air fluffy pastry which encases the fillings, as the word means “windblown” in French. Traditionally a French recipe, it has been adapted over the years to suit other European tastes.
Can you freeze vol-au-vents?
You can freeze the vol-au-vents either cooked or uncooked. To freeze cooked vol-au-vents – place the cooked vol-au-vents in a rigid container and place in the freezer. To use, remove from the freezer and allow to defrost. Then place in a hot oven for a few minutes to warm and crisp.
Can I freeze vol au vent cases?
Can I freeze vol-au-vent cases? You can freeze the vol-au-vents either cooked or uncooked. To freeze cooked vol-au-vents – place the cooked vol-au-vents in a rigid container and place in the freezer. To use, remove from the freezer and allow to defrost.
What is the difference between a vol au vent and a bouchee?
The only difference between these two dishes is the size: initially intended for several people, Vol-au-Vent has a diameter of 15 to 20 cm whereas Bouchée à la Reine has a diameter of only 10 cm. Vol-au-Vent was created by Antonin Carême (1784-1883), who was one of the most famous French chefs of that time.