vol-au-vent
Sign in to saveA vol-au-vent (pronounced , French for "windblown", to describe its lightness) is a small hollow case of puff pastry with a filling. It was formerly also called a patty case.
In the Vinony graph
Vinony's link graph records 315 inbound references to vol-au-vent, and connects out to baklava, Angel wings and cruller.
Vinony files it under Belgian cuisine, Dutch cuisine and French pastries.
Vinony links it to 29 Wikipedia language editions.
Key facts
- Prepared food.name
- Vol-au-vent
- Prepared food.image
- File:Vol-au-vent 20 cm.jpg
- Prepared food.caption
- A large vol-au-vent
- Prepared food.alt
- Vol-au-vent
- Prepared food.country
- France
- Prepared food.creator
- Marie-Antoine Carême
- Prepared food.type
- Pastry
- Prepared food.main_ingredient
- Puff pastry
via Wikipedia infobox
Wikidata facts
- Subclass of
- pastry
- Country of origin
- France
- Material used
- puff pastry
- Image
- Gouffé Le livre de pâtisserie - Croustades.jpg
Show 3 more facts
- Commons category
- Vol-au-vent
- discoverer or inventor
- Marie-Antoine Carême
- uses
- ragout
Sources (1)
via Wikidata · CC0
~2 min read
Encyclopedic overview
5 sectionsContents
- International similarities
- International popularity
- United Kingdom
- See also
- References
A vol-au-vent (pronounced , French for "windblown", to describe its lightness) is a small hollow case of puff pastry with a filling. It was formerly also called a patty case.
thumb|How to make vol-au-vents
Excerpted from Wikipedia’s “vol-au-vent” article, available under the CC BY-SA 4.0 licence.