Culinary recipes and photo recipes. How to cook vol-au-vents with red caviar? Vol-au-vent with red caviar recipe

Vol-au-vents are small buns similar to tartlets. But unlike tartlets, they are made from puff pastry and have a more delicate taste. Vol-au-vents are perfect as a snack for the holiday table. The fillings of this dish can be completely different. This article presents recipes for making vol-au-vents with red caviar.

Cooking vol-au-vents

For the dish we will need puff pastry, which you can buy at any store or make yourself. To make the vol-au-vents more airy, it is better to give preference to yeast puff pastry. But even with yeast-free dough, the tartlets will not lose their “fluffiness”.

Required ingredients:

puff pastry - 250 grams;
cream cheese - 150 grams;
Red caviar:
yolk for lubricating the product.

The recipe makes 14 pieces.

Recipe for vol-au-vents with red caviar and cream cheese:

Preheat the oven to 200 degrees.
Line a baking sheet with parchment paper and grease the paper with oil.
Roll out the dough thinly (up to 3-4 mm), use a glass to make circles on the dough. Place half of the circles on a baking sheet and brush with yolk to give a golden hue.
Make rings from the remaining circles, place them on top of the first circles, press a little, and secure the rings well.
Bake for 20 minutes. You can put the remaining dough along with the vol-au-vents and use it as a dessert, sprinkling with powdered sugar or adding jam on top.
When the vol-au-vents have cooled completely, flatten the center and put a small spoonful of cream cheese into it, followed by a spoonful of caviar.

The dish is ready to eat. You can decorate the appetizer with a sprig of dill or parsley.

Vol-au-vent with caviar, quail eggs and salmon mousse

This dish is distinguished by its originality and sophistication. It's perfect for impressing your guests. Eggs will add richness to the appetizer, and salmon mousse will enhance the fishy taste.

For vol-au-vents you will need:

puff pastry;
Red caviar;
quail eggs;
boiled salmon or other red fish;
mayonnaise;
cream;
a couple of drops of lemon juice;
spices to taste.

Prepare the vol-au-vents as described in the first option.
Boil quail eggs.
Prepare the mousse. To do this, clean the fish from the bones, cut it into small pieces and grind in a blender. Add mayonnaise, a couple of drops of lemon and spices to taste. Whisk.
Add cream and continue beating the fish mixture until smooth.
Place a spoonful of fish mousse in the vol-au-vent, a spoonful of caviar on top of it and garnish with a quail egg.

Vol-au-vent with avocado

Avocado is a storehouse of healthy vitamins and fats. It has a beneficial effect on the digestive and cardiovascular systems, promotes rejuvenation of the body and weight loss. The neutral, nutty taste of avocado goes well with salted fish and red caviar. The fruit neutralizes the excessive saltiness of the dish and gives it an oiliness.

Ingredients:

ready-made vol-au-vents;
avocado;
lime (you can use lemon) - 1 piece;
curd cheese (you can use cream cheese) - 4 tablespoons;
Red caviar.

Cooking process:

Remove the avocado pulp into a bowl and mash well. Add lime juice and continue kneading until the mixture becomes soft and smooth.
Add cottage cheese and spices to taste. Stir.
Place the resulting mixture into the vol-au-vents and add caviar on top.

Vol-au-vents with red caviar and avocado are ready to eat.

It is better to fill the vol-au-vents immediately before serving the dish, so that the filling does not dry out and the tartlets themselves do not have time to become limp. The filling of vol-au-vents can be not only red caviar, but mushrooms, vegetables, and pieces of meat. It all depends on your imagination and capabilities.

Let's get acquainted with the list of required ingredients. Please note that the puff pastry dough must be defrosted. By the way, the dough easily “comes” to the desired state at room temperature. Just take it out of the refrigerator in advance to prepare the tartlets.

So, sprinkle the working surface of the kitchen table with wheat flour. Lay out a layer of defrosted puff pastry. The dough will need to be cut into squares. On average, you get nine squares from one layer. Cut the dough with a regular sharp knife or use a pizza cutter (whichever is more convenient).

Set half the squares aside (9 pieces). You need to cut out circles on the remaining squares. This can be done easily with a glass.

Immediately place the squares without holes on a baking sheet, which is recommended to be covered with cooking parchment.

We divide the chicken egg into its components.

First we need protein. Beat it a little with a regular fork. Brush the squares without holes with beaten egg white.

Carefully place squares with holes on them.

We will grease them with whipped yolk. The tartlet preparations are ready. Place them in an oven preheated to 180 degrees for 25 minutes.

Tartlets made from puff pastry are ready. Let's cool them down.

Fill the finished tartlets with red caviar.

The festive appetizer is ready. If necessary, increase ingredients proportionally to make more servings. Bon appetit! R/S. From the remaining dough circles you can bake regular cookies, serving them with jam or preserves.

Puff pastry, in my opinion, is one of the most difficult to prepare at home. That’s why I often prefer to buy ready-made ones. So I baked vol-au-vents from store-bought puff pastry. The only thing you need to pay attention to when purchasing is quality. Basically, to make sure that butter is used when cooking, and not margarine or something like that. As a rule, the dough is sold in packages in layers. Touch the packaging, if you feel that the layers are poorly separated from each other, do not take it. This means that the product has already been defrosted and re-frozen. For our appetizer we will need yeast-free puff pastry. To determine the quantity, look at its weight. A package weighing 350 grams yields about 20 vol-au-vents. I advise you to take extra, since the baked goods are very, very fragile and you will definitely need to bake several pieces in case you break some. Now let's move on to the recipes with photos: step by step the vlovans themselves and their fillings.

Vol-au-vents made from puff pastry at home without molds

Using exactly the same technology, you can make chicken breast pate (this is for those who don’t like liver).

Vol-au-vents with eggplant cream

A very delicate, unusual filling for vol-au-vents.

Ingredients:

eggplant - 1 pc. (400g);
curd cheese – 1 tbsp;
salt - to taste;
paprika – 0.5 tsp.

Preparation:

Often prick the eggplant with a fork and set the oven to bake at 180°C for 1 hour.
Then take it out, cool it, cut it in half and scoop out the pulp with a spoon.
We first beat the pulp with a blender and then rub it through a sieve to remove seeds, coarse fibers and obtain an even more delicate texture.
Mix the grated mixture with curd cheese, salt to taste, add paprika and beat until smooth.
Fill the vol-au-vents with the completely cooled mixture.
Decorate with capers.

Vol-au-vent with mushrooms and chicken

To fill our cups, you can cook mushrooms in cream like julienne, or you can add chicken to the same. You will get a delicious filling.

Ingredients:

champignons – 200g;
chicken breast fillet – 1 piece;
onion – 0.5 pcs;
vegetable oil – 1 tbsp;
cream – 100ml;
cheese – 50g;
salt, pepper - to taste.

How to cook:

Wash the mushrooms and cut into small pieces. If you cook with chicken, cut the fillet into small strips.
Peel the onion and cut it finely.
Heat the oil in a frying pan and add the mushrooms. Fry, stirring occasionally, until the moisture has evaporated and they begin to brown.
Add the onion and continue to fry until golden brown.
Then add the chicken, fry for about 5 more minutes and pour in the cream. They can be replaced with sour cream (2 tbsp).
Salt and pepper to taste. Reduce heat and simmer over low heat for 15 minutes. Stir occasionally. If there is a lot of liquid left in the pan, add heat and evaporate almost all of it.
5 minutes before readiness, add finely grated cheese.
We start the vol-au-vents with the cooled filling.

Ideas for filling vol-au-vents with filling

salmon or any other red fish + cream cheese;
Cod liver;
grated cheese, eggs + garlic + mayonnaise;
shrimp or other seafood stewed in cream;
any “mayonnaise” thick salad.

The list, in principle, can be continued for a very long time, your imagination will suffice. The main thing is how to make your own vol-au-vents from puff pastry, I showed you in this recipe with a photo. So it's up to you. Bon appetit everyone!

Number of servings: 10

Calories: 287 kcal

Cooking time: 40 min

Ingredients

500 grams puff pastry
1 can of red caviar (140 grams)
1 protein
2 tablespoons softened butter

Today we are preparing a festive dish - vol-au-vents with red caviar. In fact, vol-au-vents are small cups made of puff pastry into which you can put any filling, any salad that sits on the table in a salad bowl. Today the filling is red caviar. Vol-au-vents are wonderful as a snack, they look elegant on a festive table and are convenient to eat, literally in “one bite”. Vol-au-vents come from France, where they were initially baked in the form of small boxes, and then, for greater ease of consumption, they began to prepare them in the form of cups. Homemade puff cups are a great alternative to hard store-bought tartlets. I invite you to enjoy not only gastronomically, but also aesthetically. So, let's begin.

Roll out the puff pastry on a floured surface in one direction.

Cut out 50 circles with a diameter of 4 centimeters from the dough.

Using a notch of smaller diameter, cut out half of the circles and cut out rings.

Place large mugs on a baking sheet and brush them with lightly beaten egg white. We put the rings on top and also grease them with protein.

Bake in a preheated oven until browned, about 15 minutes at 180 degrees.

Cool the baked cups.

Place a small piece of softened butter in the middle of each vol-au-vent.

When you are planning to serve red caviar to the holiday table, you are probably thinking about how to do it? Red caviar is often served on small canapés, toasts or tartlets. I propose another way, for this we will need puff vol-au-vents, make them simply from ready-made puff pastry.

We offer you a recipe for festive vol-au-vents with red caviar and curd cheese; this is an excellent option for both the festive table and buffets.

Taste Info Snacks for the buffet

Ingredients

puff pastry 350 g
low-fat cottage cheese 4 tbsp. l.
mayonnaise 2 tsp.
red caviar 50-70 g
lemon to taste
dill
chicken egg 1 pc.

How to cook vol-au-vents with red caviar

It will take some time to prepare the valovans, so I recommend doing this process in advance. I usually prepare vol-au-vents the evening before, and immediately before the feast I fill them with caviar. Place the defrosted dough on a work surface that is lightly floured. If the layer of puff pastry is thin, it does not need to be rolled out additionally. Otherwise, roll out the dough in one direction only to a thickness of approximately 3-4 mm. Select small shapes to cut out miniature blanks. This time I took a square and a round metal mold. You can replace such forms with a narrow glass or a cork from some container.

Start by cutting out squares of dough. Then cut a round hole out of half the square cakes.

Connect both halves of the valovan, lubricating the lower part along the edges with water. Place the valovans on the parchment. Using a brush dipped in yolk, brush the top of the valovan for a golden crust.

In an oven preheated to 190 degrees, bake the vol-au-vents for 15 minutes, then another five minutes at 170 degrees. The baking time for the pieces will depend on their size.

After the vol-au-vents have cooled, you can start filling them with caviar. In addition to caviar, you can add cream cheese or butter to the molds. Today I use low-fat cottage cheese, just rub it through a sieve with mayonnaise.

Deepen each shaft with your finger to create more space.

Add the curd mass to the valovan, and carefully place the red caviar on top.

To decorate this snack, you can add a sprig of dill and a slice of lemon to each vol-au-vent.

A wonderful appetizer of puff pastry and red caviar is ready and ready to be served.