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Vol-au-vent

Vol-au-vent from Erken's Stor kokebok (1914): puff pastry made from 250 g butter and 250 g flour rolled 1.5 cm thick, lined into a mold, blind-baked with rice/peas about 1 hour in a fairly hot oven, brushed with egg white, decorated with puff-pastry leaves and a lid, and filled at serving time with a hot ragout garnished with truffle and cooked crayfish.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 16 (falt i det fri)

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About the dish

The vol-au-vent was a French showpiece starter that Erken counted among the finer "hot small dishes." The large puff-pastry shell was blind-baked with rice or dried peas as weight and filled with ragout only at serving time. The garnish of truffle and cooked crayfish shows just how festive the dish was.

How to make it

  1. 1

    Roll out the dough

    Make puff pastry from the butter and flour as described in the basic recipe, and roll it out 1.5 cm thick.

  2. 2

    Line the mold

    Line a mold with the dough. Lay in parchment paper and fill the mold with rice, peas, or beans as weight.

  3. 3

    Bake

    Bake in a fairly hot oven, about 190–200 °C (390 °F), for roughly 1 hour. Remove the paper and rice.

  4. 4

    Brown if desired

    If you want the vol-au-vent browner, put it back into a hot oven after removing it from the mold until it is nicely browned.

  5. 5

    Make the lid and decorate

    Make a lid from the same portion of dough, the same size as the vol-au-vent. Brush the vol-au-vent and the lid with beaten egg white, decorate with puff-pastry leaves, and brush these as well.

  6. 6

    Plating

    Set the hot vol-au-vent on a platter with a napkin, fill it with a ragout, and garnish with truffle slices and cooked crayfish along the edge. Place the lid on top and serve at once.

Changes from the original

Measurements have been converted to grams and cm; "tin mold" has been replaced with mold/cake pan, "kitchen paper" with parchment paper, and the baking temperature has been given a number since the original only says "fairly hot oven." Crayfish and truffle have been kept but listed as optional garnish.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 16) → 1949 (korrekturlest, s. 22)~64% av teksten endretfjernetlagt til
Butterdeig av ¼ kg. smør og ¼ kg. mel ris, erter eller bønner til fyld under stekningen 1 eggehvite ragout av fisk, kjøt eller høns trøffelskiver og kokte krebs til pynt Butterdeig, laget som ovenfor beskrevet av ¼ kg. % kg smør og ¼ /4 kg. mel, mel og 1% del. vann, 1 teskje eddik, utkjevles 1½ 1 cm. tyk. tykk. En blikform blikkform fores med deigen; kjøkkenpapir lægges legges i, og formen fyldes fylles med ris, erter eller bønner. Stekes i temmelig varm ovn ca. 1 time. Papir og ris fjernes. Vil man ha vol-au-venten vol-au-venfen brunere, kan den, efter efterat den er tat tatt ut av formen, sættes ind settes inn i varm ovn, ovn til den er passe brun. Av samme butterdeigsportion butterdeigsporsjon lages et lok lokk like stort som vol-au-venten. vol-au-venfen. Smør vol-au-venten vol-au-venfen med pisket eggehvite. Pynt den med butterdeigsblade, som ogsaa også smøres. Man kan også utstikke 2 like store rundinger ca. 1 cm. tykke. Den ene bunn legges på smurt plate; av den annen utstikkes en rand 5 cm. bred; denne legges på bunnen, som først er penslet med litt vispet egg. Stekes pent lysegulbrun. Den utstukne deig benyttes som lokk. Om man vil ha det litt hevet, stikkes en omvendt skål inn under deigen på platen under stekningen. Pensles med egg og stekes lysegulbrunt. Ved anretningen sættes settes den varme vol-au-vent paa på et fat med en serviet serviett og fyldes fylles med en eller anden annen ragout. Pyntes med trøffelskiver og kokte krebs, kreps, som lægges legges rundt langs kanten.

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Frequently asked questions

Why is the mold filled with rice, peas, or beans?
It is blind baking: kitchen paper is laid in the dough and the mold is filled with rice, peas, or beans so the puff pastry keeps its shape while baking. The paper and rice are removed afterward.
How thick should the dough be rolled, and how long is the vol-au-vent baked?
The puff pastry made from ¼ kg butter and ¼ kg flour is rolled out 1½ cm thick and baked in a fairly hot oven for about 1 hour.
What is it filled with, and how is it garnished?
It is filled with a ragout of fish, meat, or chicken. Garnish with puff-pastry leaves, truffle slices, and cooked crayfish; the vol-au-vent is brushed with beaten egg white. A lid is also made from the same portion of dough.
How do I get it browner?
After it is removed from the mold, it can be put back into a hot oven until it is nicely browned.

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