It’s not your imagination; it’s been a long winter, and right about now, your comfort food cravings are at their peak. This is when you need to break out this recipe for seafood vol-au-vent, a piping hot pie that will stick to your bones.
Vol-au-vent is the edible equivalent of a trust fund. These puff pastry pockets filled with champagne-kissed oysters are what happens when fine dining meets absolute decadence and they have a love child. Think of Vol-au-vent as the Bridgerton of appetizers: regal and dramatic. These little puffs of luxury were once reserved for French aristocrats, but lucky for us, we don’t need a powdered wig to enjoy them.
Ingredients
Serves 4-6
For the Vol-au-vent Pastry
1 sheet puff pastry (store-bought or homemade, thawed if frozen)
1 egg yolk + 1 tablespoon milk (for egg wash)
For the Filling
12 fresh oysters, shucked, with their juice reserved
½ cup champagne
1 small carrot, finely diced
½ cup fresh peas
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
½ cup heavy cream
½ cup Gruyère or Comté cheese, finely grated
Salt & white pepper to taste
Chopped chives or microgreens for garnish
Directions
Make the Puff Pastry Shells: begin by preheating the oven to 400°F (200°C). Then line a baking sheet with parchment paper. Roll out the puff pastry and cut out 6 circles (about 3 inches in diameter). Cut out smaller circles in the center of half of them to create rings. Stack the rings on the whole circles to create a raised edge. Brush the tops with egg wash. You want to bake these for 15-18 minutes, or until golden and puffed up. Let these cool slightly before gently pressing down the centers to create space for the filling.
Prepare the Filling: Next, you would want to make the filling. For this, in a saucepan over medium heat, melt the butter and stir in the flour, cooking for about 1 minute to form a light roux. Slowly whisk in the champagne and reserved oyster juice, letting it thicken slightly. Toss in the carrots and peas, then cook until just tender.
Stir in the heavy cream and cheese, allowing it to melt into a smooth, velvety sauce. Lastly, add the shucked oysters, stirring gently for 1-2 minutes or just until they are barely cooked and tender. Season with salt & white pepper.
Assemble & Serve: Spoon the oyster and champagne filling into the warm vol-au-vent shells. Add chives or microgreens to give it a fresh touch then serve.
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The Ultimate Tiered Seafood Platter
Seafood Shephard’s Pie
Seafood Paella Recipe
FAQs
Q. Which champagne works best for Vol-au-vent?
A. Dry Brut works best for Vol-au-vent.
Q. What can I substitute the oysters with?
A. You can substitute the oysters with scallops or shrimp.
Q. Can I bake the pastry shells in advance?
A. Yes, you can make the pastry shells in advance and reheat them in the oven just before serving.
