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The volovanes (Spanish name), which are actually called vol au vent, are very colorful and have a delicate buttery flavor. Suitable for any type of filling, they can be used for a sweet table or as a savory appetizer. It is one of those recipes whose result will depend on what you like and can get or have at home. So take advantage to experiment and innovate.
About the volovanes
Volovanes are a delicious culinary preparation that is characterized by its delicate and crunchy puff pastry dough. These small puff pastry containers are commonly used as containers for a variety of sweet or savory fillings. They are a popular choice in the kitchen for appetizers, entrees or desserts, and their versatility allows for a wide range of creative options in the kitchen.
Preparing them is relatively simple. After baking the puff pastry, they are allowed to cool before filling with the filling of your choice. You can choose to fill them just before serving or prepare them ahead of time and store them in a cool, dry place.
One recipe, many options
The filling options for volovanes are endless.
Why are volovanes called vol au vent?
“Vol au vent” is a culinary term of French origin that literally translates as “flight in the wind.” This suggestive name refers to a type of culinary preparation that involves creating small baskets or containers of light, crispy puff pastry that appear to be floating as if “in the wind.”
Although its exact origin is debated, it is believed that the name became popular during the French haute cuisine era of the 18th century, when dishes with evocative names were a trend in high society. Historically, vol au vent were associated with elegant and refined dishes, typical of French haute cuisine, and were used to serve sophisticated fillings such as poultry, seafood and creamy sauces.
The idea behind the name was to evoke a feeling of lightness and sophistication in the presentationwhich fit well with the culinary tastes of the time.
What are volovanes in Mexico?
In Veracruz, Mexico, volovanes are a traditional and popular dish that combines elements of Mexican cuisine with European influences, specifically French cuisine. Veracruz volovanes are a variant of the best known internationally, such as puff pastry volovanes.
The volovanes in Veracruz are made with a corn or wheat dough that resembles a kind of hollow bun. These “buns” are filled with a variety of ingredients that usually include seafood such as shrimp, octopus, squid and fish, as well as sauces based on tomato, cilantro, garlic and chili peppers, which are typical of Veracruz cuisine. These fillings are very tasty and often incorporate fresh, local ingredients, such as products from the Gulf of Mexico.
Where did they originate?
Vol au vent, despite being a dish traditionally associated with French cuisine, They do not have a single specific person or place of origin. Its creation is attributed to a culinary evolution over the centuries in Europe and influences from various cuisines are found in its development.
In the Middle Ages, puff pastry was already known in Europe, and was used in both sweet and savory preparations. Over time, this technique was perfected and became an essential part of French cuisine. They became especially popular during the 18th century in French high society, when cooking became sophisticated and became an art.
The rise of French haute cuisine contributed to the popularization of these small puff pastry containers filled with elegant ingredients such as poultry, seafood, and rich sauces.
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Yield: 12 servings
Preparation time: 1 hour approximately
- 1 cup (2 sticks) cold butter
- 2 cups (250 g) wheat flour
- 1/2 teaspoon salt
- 1/2 cup (120 ml) cold water
- 1 beaten egg
- Filling of your choice
How to make volovanes in 5 steps
- In a bowl mix the flour and salt. Grate the cold butter and combine. Add the cold water and mix until the dough is uniform.
- Form a ball with the dough and wrap it in transparent film. Refrigerate for at least 30 minutes. Preheat the oven to 200°C.
- On a floured surface, roll out the dough until it is 1/4 inch thick. Cut the dough into circles of the desired size.
- Place the circles coated with beaten egg on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until the volovanes are golden and crispy. Let cool on a rack before filling them with the chosen ingredients.