Blätterteigpasteten

Invented in the early 1800s in Antonin Carême’s pastry store in Paris, these round, light, airy puff pastries are baked such that the center part can be removed, creating a cavity that is then filled with either sweet or savory fillings. Carême’s signature vol-au-vent was known as the financière, the filling of which consisted of minced chicken, breadcrumbs, and mushrooms in a Madeira sauce. Today, vol-au-vent is typically served as a snack or an appetizer with either a chicken or fish filling. There is also a Belgian variety of vol-au-vent that can be found in most restaurants, filled with a combination of chicken, mushrooms, and tiny meatballs and served with a side of french fries or mashed potatoes.