Puff Pastry Shells (Vol au Vents) - How to Make Puff Pastry Cups for Fillings

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/240524/Puff-Pastry-Shells/

[@danmesnard8761]

Recently subscribed. In addition to the tutorial value of your vids, I find your voice very relaxing, and your humor soothing. Thx man!

[@youngpeter486]

Chef John you should have your own cookbook! I love your recipes, I have tried many of them and they work out great! Thanks for the informative and humorous videos! ~Julie

[@ivabriggs3947]

Your videos always make me smile. Love to watch someone else's ideas on food prep and finish. Thanks for the upload.

[@annabell2969]

Actually I'm French, and I thank you for this recipe. And I thank you for all your recipes. Love your style.

[@ShadowIsMoi]

I'm french! I loved this recipe! I usually buyt hem at my grocery store but I want to try doing them from scratch now!

[@evansmith1234]

One thing I love about chef John is how he still has the same enthusiasm, and love and passion for what he does after all these years.

[@dheirloom3493]

Chef John = simplicity. Brilliant! Thank you.

[@KspaceDoc]

I'm truly enjoying (and using) your videos Chef John! Plus, I find that your inflection and sense of humor only add to the overall viewing experience.

[@chavelita161117]

Okay so I just started watching these videos and they have me hooked .. I think the reason why was he goes straight into the recipes and cooks real fast and he's voice is really entertaining

[@TravAkira]

Chef John, you crack me up, man. I've been watching for years and your humorous disposition always keeps me smiling. Cheers!

[@renatacantoregross6283]

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

[@mrbarrylewis]

Love it, pretty sure that cookie cutter step will take some practice for me but that doesn't seem too tricky! Great colour too

[@GoulouMalouku]

0:06 Actually I am French, nice video you're my favorite chef on youtube

[@lonedrone]

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

[@mohammaddavoudian7897]

Chef John: I find your recipes and the way you explain them extremely good and useful. Plus the fact that you also make it fun to watch! Thank you very much for your superb efforts.

[@Easymealpreprecipes]

Chef John, this looks delicious! You can use these for anything!

[@Cor82]

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.

[@MsUnik44]

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

[@rkmugen]

This is just too versatile, my mind is exploding with ideas!! Thanks, Chef John!

[@CorrosionX4]

I *am* french so I *will* say "vol-au-vent" although I always had store-bought, really looking forward to try this!

[@obichiulu]

The end of the video got me smiling. Thank you

[@kraftiecleave]

je suis francaise. In France if you ask for a vol au vent they will not know what they are. We call them Bouchées Pâtissières. Very good clear easy to follow video. Well, I for one loved your pronunciation.

[@TheNelora]

You are a amazing person Chef John! Thanks for posting this!

[@DarksouIjah]

Great and easy recipe, thank you. I'll be trying these shells either today or this weekend at the restaurant I work at.

[@Kavriel]

When chef john said you can call them vol au vent if you're french, which you're not, i stopped a second, because i am indeed French, so i thought, wait a minute am i even French ? haha

[@slobomotion]

Yeah, me, too, I'm French, hee hee hee!! bises!

[@jackmellows9650]

Je suis aussi, j'étais un peu confus quand il a dit que

[@skchin3410]

Jack Mellows of

[@Codiggity369]

Bonjour. J'apprends ta belle langue. Je l'adore tellement :)

[@Pack.Leader]

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

[@12Chirstein]

Great video, love all your recipes, especially your banana bread!

[@scasey1960]

Amazingly simple but over the top!!

[@bristolfashion4421]

As usual, your demonstration has been helpful and chucklesome too… I’m about to invite friends to high tea. Coronation Chicken vol au vents will be on the menu! oh yes 😊

[@rachaelmt2984]

Thank you. So pleased to learn this technique 👏

[@Anonymoose]

And I thought these were going to be complicated. All sorts of ideas are popping into my head, for using these for Thanksgiving dinner.

[@slobomotion]

These CAN be complicated, but he shows such a practical method. I prefer to make my own puff pastry but I can really see the benefit of using storebought. Homemade can indeed be frozen at a certain point and ready to rock 'n' roll, but it would have to depend on how much time you have, et c. These would be fine for Thanksgiving! "String bean casserole" in them comes to mind (so many ways to make that), puréed yams, wonderful mushroom sautés, bechamel sauce, Thanksgiving ham bits, scalloped oysters, chestnuts, et c. Go!! (I miss Thanksgiving!)

[@MUDSWAT]

Egg salad, Chicken salad, Shrimp salad, Tuna Salad all would be delicious in this !! Awesome Chef John or should I say Baker John ??

[@Aizhaqueeni]

Thanks Chef, I bought pastry sheets to make a "Napoleon" but it didn't turn out so neat. I needed to find another way to use the pastry cream and whip cream that'd be a bit cleaner, and you gave me a method. :o)

[@sabrinalee8793]

Making these for mini chicken pot pies :D

[@deborahwood4728]

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

[@silvialoyola1924]

looks delicious and so easy to make, thanks chef John you're great. 🎂👍👍👍

[@houndlvr1]

OMG - just discovered you!!! Amazing tutorials.

[@kuruptzZz]

oh man, looks so good and versatile

[@sugee98]

to make these with , say a vanilla custard filling, does the custard go in as a liquid and then bake longer or does one scoop a cold custard into the shell and it not look as aesthetically pleasing (I.w. a nice smooth custard)? BTW, I enjoy your videos and have learned a great deal. Thank you.

[@shananoop5320]

chef john what is the time line you recommend to thaw the puff pastry doe after the taking it out of the freezer. I always mess it up by keeping it outside to thaw too long. your advice helps. thank you again.

[@suicune2001]

Would it help if you put it back in the freezer for a few minutes after you've handled it? Then it will be perfectly chilled for the oven.

[@ScrambledO]

Those look so good.

[@GaelinW]

Can these be done ahead of time? Circles made then put back into the freezer?

[@mrpotatohead34]

hey john, if you cut them out then put them back in the freezer for a while, will it rise up straighter?

[@TehMociIndonesia]

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

[@junejarvis6487]

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

[@oversol5469]

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

[@OneLifeDaily]

great timing! i want to use these for Thanksgiving!

[@mfcyeahyouknowme]

That's exactly what I was thinking! I'm going to fill mine with duck or roast beef. What about you?

[@OneLifeDaily]

Mia FluxX.x omg DUCK. i was thinking maybe a green veggie, then cover with some gravy.

[@mfcyeahyouknowme]

OneLifeDaily Like chef John encourages, try duck instead perhaps? :D

[@OneLifeDaily]

Mia FluxX.x so tempted now!!

[@mfcyeahyouknowme]

OneLifeDaily What do you usually make for Thanksgiving? I usually make lasagna(as per Italian family tradition) and/or roast beef because my Father loves it... But THIS YEAR IS ALL ABOUT ME & MY BOYFRIEND FOR ONCE & WE WANT DUCK! haha ;)

[@lancebradshaw4829]

This definitely seems like something worth trying.

[@seamusmcclare5701]

Great recipe! Do you have a chicken à la King (Poulet Vol au Vent) recipe to go with them?

[@BigBoss-dj9fk]

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

[@liljohnnotbigjohn]

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

[@bapsluk]

I am from Vancouver, BC and no matter which superstore I went, I could never find the frozen puff pastry. Any store name I should know? I like your receipt and I am dying to try it myself.

[@Xani13]

My store only carries them in long strips rather than big squares like yours. Is that still workable?

[@123456zxful]

Thank you so much. You use butter or egg on it

[@tracyschiemer4366]

So trying this i looooooovvvvvvvveeeeee these

[@elizamarquette3745]

Are these essentially french Yorkshire puddings then?

[@maycompani]

Very interesting! Be sure to cook. Thanks for the recipe

[@judyfleming6269]

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

[@Trytocookthis]

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

[@LordBummingtonThe3rd]

I believe they would make a big pastry mess

[@tjw5656]

I was just wondering, have you ever done a video on black bean brownies? I love black beans and have been viewing recipes. Before I decide on any particular recipe I would like to see how your recipe looks.

[@longhairbear]

Hi, Do you bake these using the convection mode? and if so, does your oven automatically drop the temp 25 degrees like mine does? Thanks, Frank

[@shardshunt]

what is your chefs knife and do you have any price/model recommendations for a first knife

[@silvermediastudio]

Victorinox 8' or 10" chefs knife is the best value you will find for a beginner knife that would perform in a professional kitchen as well as the home kitchen.

[@CorneliusSneedley]

I'm thinking sausage gravy that is very heavy on the sausage, maybe some mushrooms. . .

[@slobomotion]

Absolutely. It wouldn't be vegan I guess but it could be vegetarian with nice fresh herbed mushrooms. Sausage, heart, kidneys, giblets, lotsa stuff.

[@MegaZsolti]

slobomotion bacon master race :P Honestly, I'd eat these as is.

[@lettuceee]

Would a different shape work? Can we do square or rectangular stack instead?

[@brothyr]

These look like they'd be great for some lemon curd/custard.

[@brianna8136]

Adam Rivera that’s exactly what I was thinking

[@zilliontin0e]

sorry if this sounds stupid because i'm really new in cooking, but will i have the same result if i cut the pastry square instead of round?

[@kevinsmith5360]

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

[@rashmivaze6419]

Hi chef,can you please tell me what wrack of oven to keep these puff pastry shells for baking? Many thanks.pls reply.

[@CraigTulloch]

These are called Vol au vants in the UK as well

[@Dani-ly8vh]

Your recipes are amazing

[@MrBlowerassy]

Could you plz post a link for this baking sheet you are using?thanks

[@dahrchan]

So what do you do with the excess puff pastry dough?

[@KasLynAudio]

I just tried to make this, and when I unfolded the pastry the line where it was folded kept trying to rip and looked really fragile, did I let it thaw too much or not enough? I've never used puff pastry before and this was a nice little disaster ^^' my shells didnt get near as tall even though I thought I handled it correctly

[@ArjelBrian]

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

[@mistyjones1650]

Simple but complex hope mine turn out as good

[@dominicdelprincipe2583]

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 :(

[@ItshStevenx3]

0:06 I'm not French, but I do speak French, since I live in Quebec. That doesn't count? :(

[@redstars555]

Chef John do you have any recipes that use phyllo dough? I bought that instead of puff pastry, and its not the same thing

[@Cartaugrapher1]

Look up a recipe for Baklava.

[@slobomotion]

You can do a lot with that dough, sweet or savory!

[@rainsongt189]

Baklava, spanakopita, fruit turnovers, etc.

[@seamusmcclare5701]

Or a Turkey Vol au Vent for another holiday meal?

[@priscilasouto3943]

where can I find that dough or make it?

[@mikey5396]

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

[@bread7303]

what if you filled these with cannoli cream?

[@bfvargas8]

delicius! thank you chef

[@valgailjarrett]

How to .makecream cheese filling and Wat filling reply

[@aznsketcher]

you, sir, are awesome.

[@BullrockMcHammergeil]

You should make a video about cookware. I would watch the fudge out of it.

[@Urstupidumbass]

I actually tried to search for those in his channel couple times.

[@SamuelLiebermann]

On 0:51 something happened. Out of nowhere, the upper right piece of dough is covered with egg wash, and there are some egg dripping on the counter. What happened??? Was it violent event? Are you OK?

[@vickyvonstein2331]

9/11 conspiracy UFO's JFK Is Santa real?

[@chicafelix]

It's called an edit. Do you really think the whole video is shot in one take?

[@Xavier-gv1zx]

Susanna Damiani It's called sarcasm, have you heard of it? Don't you know not everyone is serious in what they say?

[@northernknight7787]

Fill it with clam chowder or broccoli cheese soup 😋

[@Roensmusic]

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 - > 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.)

[@Kazzzzzo]

...if You're French, but you're not. ;) I would really like to meet you chef John! ;)

[@alansilverberg5788]

can you do 3 layers and how

[@Bavarian.Donuts]

Can you do an experiment with biscuit dough instead of puff pastry?

[@richardgarno6591]

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

[@Yair577mann]

If you want them to come out straght when you press the cuter dont jiggle it.... just press strong and lift

[@Alxmir23]

vol au vent means fly to wind, talking about their fragility and lightweigh

[@applepielicious]

I'm so making this!

[@BolFelix]

In the first 15s of this video I had my nationality TORN from my hands xD esti de calisse, je suis maintenant un immigré illégal

[@Rojsk7488]

gonna try for sureeeee