# Vol-au-vents and Basic Puff Pastry at home

Learn how to make vol-au-vents from scratch, which can be filled with either savory or sweet ingredients, starting with a basic puff pastry dough.

- Total time: 65 min
- Cuisine: French
- Category: Baked Goods
- Language: en

## Ingredients

- loose flour
- salt
- butter
- sugar
- water
- egg
- tuna
- salads
- pastry cream
- strawberries
- micropulverized sugar
- mint leaves
- cherry tomatoes
- olive oil

## Instructions

1. Mix flour, salt, butter, sugar, and water to form a sticky dough, mixing for about 1.5 to 2 minutes without developing gluten.
2. Apply flour on top of the dough and spread it into a rectangle.
3. Flatten the butter in a plastic bag until flexible and place it in the center of the dough.
4. Cover the butter with the dough from the sides and ends to encapsulate the fat.
5. Gently stretch the dough, applying plenty of flour.
6. Perform the first simple fold (first half over) and remove excess flour.
7. Turn the dough and perform a double fold (bringing both ends to the center, then folding in half) to complete two turns.
8. Let the dough rest for 30 minutes.
9. Stretch the dough again and perform a simple fold.
10. Perform the last double fold.
11. Cover the puff pastry dough and let it rest for another 30 minutes.
12. To make vol-au-vents, use a large round mold to make a separate cut in the dough.
13. Use a smaller round mold to cut out the center of the larger cutouts.
14. Paint the top of the solid dough bases with egg.
15. Glue the cut-out rings on top of the egg-painted bases.
16. Place the assembled vol-au-vents on a tray.
17. Paint the tops of the vol-au-vents with egg to make them golden brown.
18. Bake in the oven at 170 degrees Celsius for about 30-35 minutes until golden brown.
19. Fill savory vol-au-vents with tuna and salads.
20. Fill sweet vol-au-vents with pastry cream.
21. Decorate sweet vol-au-vents with strawberries and micropulverized sugar and mint leaves.
22. Decorate savory vol-au-vents with cherry tomatoes, mint leaves, and a drizzle of olive oil.

## Equipment

- plastic
- round mold
- tray
- oven

## Tips

- Use a very loose flour that does not develop gluten easily.
- Do not overmix the dough to avoid developing gluten; simply mix until combined.
- When flattening butter, make it flexible to work with.
- Apply plenty of flour when stretching the dough by hand.
- Encapsulate the fat (butter) well within the dough.

## Source

- Original video: https://www.tiktok.com/@pasteleros_araque/video/7511896089281170694
- Recipe page: https://www.cliprecipe.com/recipe/f9b8ed31-454b-4b75-9ef8-ad8df3095b8d
- Extracted: 2026-04-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt