Puff Pastry Shells (Vol au Vents) – How to Make Puff Pastry Cups for Fillings ctm magazine



Learn how to make Puff Pastry Shells (aka Vol au Vents)! Visit http://foodwishes.blogspot.com/2014/11/how-to-make-puff-pastry-shells-vol-au.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Puff Pastry Shells technique!

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49 Comments

  • funknfritter on March 9, 2017

    sausage gravy in those would be fantastic

  • Dante Valentino Poroli on March 9, 2017

    why does he sound really depressed

  • Megan Cushing on March 10, 2017

    "How to make puff pastry cups…" "First BUY THE PUFF PASTRY AT THE STORE" are you for real? Wtf is this. Video title should be "How to make Vol au Vents from STORE BOUGHT PASTRY"

  • Arjel Brian Agustin on April 18, 2017

    so if you cant afford puff pastry could you use crescent roll?

  • June Jarvis on April 28, 2017

    Chef John to you have an app with all of your recipes? Keep up the good work I love all of your recipes.

  • Teh Moci Indonesia on June 25, 2017

    Thank youu so muchh for the video. This really really helps. It's just exactly what Im looking for

  • James Day on June 27, 2017

    wow. cool

  • Evelyn Hawkins on July 23, 2017

    Thanks, chef. You continue to bring us great ideas and easy ways of putting out lovely dishes!

  • Bill_E Zane on September 20, 2017

    These remind me of a Yorkshire pudding only with a lid.

  • Big Boss on October 2, 2017

    I'm gonna try making larger versions of these and use Wolfgang pucks pot pie recipe for filling

  • Cor82 on October 8, 2017

    Chef John, you're the greatest! An absolute wonderful teacher and chef. That said, 'heighth' isn't a word. Just look at how odd it is when spelled out.

  • RENATA CANTORE GROSS on October 9, 2017

    I can't stop watching your outstanding videos !!!

  • gemini panda on October 23, 2017

    Dude sounds just like Seth Rogen….. If Seth Rogen wasn't high.

  • plyzwthsqrlz on November 14, 2017

    3 years ago to the date

  • K.D. Rasmussen on November 22, 2017

    I'm going to make these for Chicken pot pie.

  • Dominic Del Principe on November 29, 2017

    I know this is an old video… but I still gotta ask: Can you cut and shape the rings and put them back in the freezer so they are uniformly cold, before you bake them? I feel like I'm missing something here 🙁

  • Alex Tillman on December 25, 2017

    Did you just assume my nationality? #TRIGGERED!!!!!

  • Rory on April 1, 2018

    or not, haha

  • Kevin Smith on April 13, 2018

    What do you do with all the extra dough left over after you cut the circles out?

  • Bea, Honey dog and me on June 2, 2018

    So easy! They looked anything but easy when I saw them in your Lobster Newberg video. Wow! Thanks, Chef John. Way cool.

  • scasey1960 on September 2, 2018

    Amazingly simple but over the top!!

  • Mikey on September 21, 2018

    I've finally figured it out. You were a gameshow host in a previous life, weren't you? A NEW CAR!

  • NorthernKnight on February 26, 2019

    Fill it with clam chowder or broccoli cheese soup 😋

  • lonedrone on March 5, 2019

    Love the recipes on this channel! A bit retro which I like. Lobster vol au vent brings back memories… Very good presentation too.

  • King Snowman on April 12, 2019

    0:10 You would've received less criticism on this video if you had said "which I'm not" instead of "which you're not". That aside, I love your channel and most of your recipes. Don't forget that your channel reaches out to a broader audience than English speaking viewers alone though.

  • Roen on April 23, 2019

    i tried this today, but the puff pastry did not rise so much, it stuck at 2cm flat…. dunno what i did wrong :/ maybe i used the wrong puff pastry? but it looks like if i would have done 4 layers it would have became big enough……. i used the original dutch puff pastry from the brand 'koopmans' that comes frozen.
    edit; this one – > https://www.ah.nl.kpnis.nl/static/product/AHI_434d50323430353234_1_LowRes_JPG.JPG

    btw i must say it tastes perfect haha.. but its just 50% less high.

    i made it with some quick spinach, beef, mushroom and cheese filling (also some milk, flour and egg in it) (in case you are wondering, i put this in after the pastry was baked ofcourse.)

  • Wayne Robinson on May 17, 2019

    You're only as french as you feel… On n'est aussi français qu'on le sent!

  • Tyrone Robinson on May 27, 2019

    X

  • K Jones on June 8, 2019

    My brain is not understanding why they are hollow. I understand the usefulness of it, but not the way it happened.

  • K Jones on June 8, 2019

    If you cooked the whole sheets, doubled them up, would they make a big pastry basket?

  • meriem meryoma on July 9, 2019

    كاش عربي هنا ولا رآني غير وحدي ندور

  • Morally Bankrupt on July 28, 2019

    I have a small serrated knife HA!

  • Michael Vegas on July 31, 2019

    These things look like little dick-heads with foreskin. Now that’s a pastry this puff can appreciate.

  • Patricia Scully on August 23, 2019

    OMG – just discovered you!!!  Amazing tutorials.

  • Judy Fleming on October 19, 2019

    Could you put them back in the freezer after cutting to get maximum rise on the puff pastry?

  • Stephen B on January 1, 2020

    am I just high as fuck or is this guy the best to listen to?

  • liljohnnotbigjohn on January 8, 2020

    so would they bake straighter if you left the pastry shells in the cutter?

  • Mason Dent on February 12, 2020

    Why does everything sound like a question

  • Peggy Ubenaye on April 11, 2020

    The end of the video got me smiling. Thank you

  • Alan Silverberg on May 11, 2020

    can you do 3 layers and how

  • Carmen Alegre on July 11, 2020

    Great thank you

  • Brandon McCrimmon on July 18, 2020

    This is one of those quick and easy tricks you serve on a dinner for 2

  • Zizhong Liu on October 17, 2020

    I know you are talking. But you sound like singing 😂😂😂

  • Flex Gunship on December 24, 2020

    Kermit the frog cooking up some french pastry for y'all

  • Calder Wishne on January 11, 2021

    *Vols au Vent (probably)

  • Richard Garno on August 11, 2021

    Make these. Fill them with Chef John’s frozen zabaglione, but put the berries on top of the zabaglione.

  • Deborah Wood on September 23, 2021

    Thanks got an order for these this week so appreciate the tips

  • Maxim Seynaeve on October 24, 2021

    Vol au vents are the pastries? I've lived here my whole life and we call the chicken sauce 'vol au vent' and the pastries 'vidés'.

 

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