1 Puff paste (quantity as prepared; see note on yield)
Instructions
1. On a lightly floured surface, roll puff paste to a thickness of 1/3 inch (8 mm).
2. Mark an oval shape on the paste using a cutter or mould, then cut out with a sharp knife first dipped in flour.
3. Brush the surface near the edge of the oval with cold water.
4. Cut a rim strip 3/4 inch (2 cm) wide from additional rolled paste and press it lightly onto the moistened edge to form a raised border.
5. Chill the assembled shell until the pastry is firm to the touch, approximately 20–30 minutes in the refrigerator.
6. For the cover: take the paste cut from the centre of the rim, roll it to 1/4 inch (6 mm) thick, shape it to the same oval size as before rolling, and chill until firm, approximately 15–20 minutes.
7. Heat the oven to 425°F (220°C). (Period sources describe this as a 'quick' or 'hot' oven appropriate for puff paste.)
8. Place the chilled shell on a baking sheet. Cover it loosely with parchment or a second baking sheet and bake for the first 30 minutes, turning the pan every 8–10 minutes so the pastry rises and colours evenly. The covering prevents over-browning before the paste has fully risen.
9. Remove the cover from the pan during the final 15–30 minutes and continue baking uncovered until the vol-au-vent is deep golden brown, sounds hollow when tapped on the underside, and feels crisp and dry to the touch — total baking time 45 minutes to 1 hour.
10. Bake the cover piece separately, uncovered, for approximately 15–20 minutes until golden brown and crisp.
11. Remove from the oven and cool on a wire rack. Fill the shell with the desired savoury or sweet filling and top with the baked cover before serving.
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