Home Appetizers
Vol-au-vents with caviar are very light, airy and sophisticated tartlets. During baking, they rise, resulting in the formation of baskets in the form of towers or cups.
Most often, French tartlets have a small diameter, but the vol-au-vents are quite large. They are often served as a hot aperitif with a delicate sauce. Such tartlets can be filled with whatever is at hand - salads, meat delicacies, delicious vegetable snacks, seafood, but they are especially popular with caviar.
Vol-au-vent is made from puff pastry. Of course, you can buy it at the store, but many housewives prefer to make their own dough to ensure its quality. To do this, take puff pastry or shortbread dough, make the desired shape, and bake it. The results are elegant baskets that are easy to fill with anything.
To prepare vol-au-vents, both yeast puff pastry and simple puff pastry without sourdough are suitable.
Vol-au-vents with caviar - a simple recipe
An express recipe for delicious and light vol-au-vents with a minimum of effort. This basic appetizer recipe will complement any buffet table.
Ingredients:
- Eggs - 2 pcs.
- Puff pastry – 450 g
- Philadelphia cheese - 5 tbsp.
- Dill greens - 1 bunch
- Red caviar – 100 g
Preparation:
Separate the yolks and whites from the eggs.
Roll out the dough, cut out large circles; then cut out the middle of them to form rings. Move half the rings and brush with egg whites. Then place the remaining rings on top, brushing with egg yolks.
Pierce the dough with a fork and bake for 22 minutes at 180 degrees.
Place Philadelphia cheese and red caviar on the prepared tartlets. Garnish with dill or other herbs.
Vol-au-vent with avocado
Avocado is a storehouse of healthy vitamins and fats. It has a beneficial effect on the digestive and cardiovascular systems, promotes rejuvenation of the body and weight loss. The neutral, nutty taste of avocado goes well with salted fish and red caviar. The fruit neutralizes the excessive saltiness of the dish and gives it an oily feel.
Ingredients:
- ready-made vol-au-vents;
- avocado;
- lime (you can use lemon) – 1 piece;
- curd cheese (you can use cream cheese) – 4 tablespoons;
- Red caviar.
Cooking process:
- Remove the avocado pulp into a bowl and mash well. Add lime juice and continue kneading until the mixture becomes soft and smooth.
- Add cottage cheese and spices to taste. Stir.
- Place the resulting mixture into the vol-au-vents and add caviar on top.
Vol-au-vents with red caviar and avocado are ready to eat.
Vol-au-vents with caviar from homemade dough
The ability to prepare vol-au-vents yourself from scratch will be a great advantage and a definite culinary achievement in home cooking.
Ingredients:
- Wheat flour - 2 tbsp.
- Butter - 200 g
- Sour cream - 1 tbsp.
- Lemon acid
- Mayonnaise - 80 ml
- Water - 2 tbsp.
- Salt
- Eggs - 4 pcs.
- Greenery
- Red caviar – 200 g
Preparation:
Grate the very cooled butter. Sift the flour. Mix everything so that the flour completely absorbs the butter and turns into crumbs.
Add sour cream mixed with diluted citric acid in water. Knead the elastic dough and place the rolled dough in the refrigerator for 45 minutes. Once the time is up, divide the chilled dough into pieces and roll it out into thin layers.
Then use a glass to cut out circles of dough. After cutting out the core, make rings out of them. Place half on a baking sheet, brushed with egg white. Place the second one on top, brushing it with yolk.
Bake at 200 degrees for 17 minutes.
Boil the remaining eggs and remove the yolks. Then grate the egg yolks on a fine grater and add mayonnaise. Place the filling on each serving. Place caviar on top and garnish with herbs.
Sunday, October 13, 2013
Vol-au-vents with red and black caviar
The appetizer is the first thing guests see on the holiday table. While waiting for the main course, you unbeknownst to yourself have time to try all these small canapés, sandwiches, tartlets, profiteroles with a variety of fillings. Vol-au-vents with caviar
is one such convenient, simple yet effective type of snack shape.
It came to us from France and is a hollow small glass made of puff pastry, into which they put fillings, meat, fish, mushrooms and others.
For the New Year's table, of course, you want to stuff the vol-au-vent in a particularly festive way, for example, with red and black caviar. But caviar urgently requires supplementation. Usually it's just butter. We will also add hard cheese to it.
The process of preparing the appetizer with caviar is divided into two stages: baking the vol-au-vents and then filling them.
Vol-au-vent with caviar recipe:
puff pastry - 500 grams
red and black caviar - 150 grams each
butter - 100 grams
hard cheese, preferably with a creamy taste - 70 grams
How to make vol-au-vents
Find the molds for which you will cut out the circles. The big one should be five centimeters in diameter, the small one - three. Thaw puff pastry at room temperature.
The finished puff pastry, even if it is sheet dough, must be rolled out to a thickness of no more than 3 mm. Try to roll in one direction. The dough should be the same thickness over the entire surface. For convenience, it is better to sprinkle the work surface with flour. Cut out circles with a large cookie cutter.
Divide the resulting circles into two parts. Cut out the middle of one with a small mold - these will be the sides.
Now you need to connect the base and sides. Since the dough is in flour, for better adhesion, coat the “donut” and the place on the base where it will lie with water. Try not to overfill with water, otherwise the shuttlecocks will not rise well (or may be lopsided).
Cover a baking sheet with parchment and place the finished vol-au-vents at some distance from each other.
Place in an oven preheated to 180° for 25-30 minutes, until slightly golden brown. Remove and cool directly on the baking sheet.
How to make the filling for vol-au-vents.
For the filling, grate the cheese into a bowl on a fine grater. Add soft butter and beat thoroughly until smooth and fluffy.
Fill cold vol-au-vents 2/3 full with cheese and butter cream.
Place caviar on top.
If desired, garnish with caviar vol-au-vents
a leaf of parsley or a small sprig of dill.
If you like original baked goods, then the zebra cake recipe - https://1000000sovetov.ru/tort-zebra-recept.html will surely appeal to your taste.
You will find a detailed recipe for this cake on the “Website of Useful Tips”, and you can treat yourself and your family to delicious and unusual pastries. on Sunday, October 13, 2013
Labels: Getting ready for the New Year, Snacks and salads, Culinary MK
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Festive vol-au-vent with caviar
Delicate appetizers with caviar are a real and bright decoration for the festive table; Guests will remember such delicious snacks for a long time.
Ingredients:
- Puff pastry (yeast-free) – 2 sheets
- Cream cheese - 60 g
- Butter - 20 g
- Dill
- Red caviar – 50 g
- Shrimp – 100 g
- Cucumber – ½ pc.
Preparation:
Roll out the puff pastry. Cut out large circles; then cut out the middle of them, forming rings.
Place half the rings on a baking sheet and grease with oil. Place the other half on top, also brushing with oil. Bake for 16 minutes at 200 degrees.
Cut the cucumber into slices. Boil the shrimp.
Mix cream cheese with a little butter.
Place the cheese filling on the vol-au-vents. Place caviar on top. Garnish each vol-au-vent with a shrimp and a slice of cucumber.
Recipe for Volovana with caviar. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Vol-au-vents with caviar”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 293.2 kcal | 1684 kcal | 17.4% | 5.9% | 574 g |
| Squirrels | 11.2 g | 76 g | 14.7% | 5% | 679 g |
| Fats | 20.2 g | 56 g | 36.1% | 12.3% | 277 g |
| Carbohydrates | 17.8 g | 219 g | 8.1% | 2.8% | 1230 g |
| Organic acids | 18.5 g | ~ | |||
| Alimentary fiber | 0.6 g | 20 g | 3% | 1% | 3333 g |
| Water | 45.8 g | 2273 g | 2% | 0.7% | 4963 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 mcg | 900 mcg | 22.2% | 7.6% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.1 mg | 1.5 mg | 6.7% | 2.3% | 1500 g |
| Vitamin B2, riboflavin | 0.2 mg | 1.8 mg | 11.1% | 3.8% | 900 g |
| Vitamin B4, choline | 53.7 mg | 500 mg | 10.7% | 3.6% | 931 g |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 2% | 1667 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 1.7% | 2000 g |
| Vitamin B9, folates | 13.8 mcg | 400 mcg | 3.5% | 1.2% | 2899 g |
| Vitamin B12, cobalamin | 0.2 mcg | 3 mcg | 6.7% | 2.3% | 1500 g |
| Vitamin C, ascorbic acid | 1.9 mg | 90 mg | 2.1% | 0.7% | 4737 g |
| Vitamin D, calciferol | 1.8 mcg | 10 mcg | 18% | 6.1% | 556 g |
| Vitamin E, alpha tocopherol, TE | 4.6 mg | 15 mg | 30.7% | 10.5% | 326 g |
| Vitamin H, biotin | 3.7 mcg | 50 mcg | 7.4% | 2.5% | 1351 g |
| Vitamin RR, NE | 2.5592 mg | 20 mg | 12.8% | 4.4% | 781 g |
| Niacin | 0.7 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 83.1 mg | 2500 mg | 3.3% | 1.1% | 3008 g |
| Calcium, Ca | 23 mg | 1000 mg | 2.3% | 0.8% | 4348 g |
| Silicon, Si | 1 mg | 30 mg | 3.3% | 1.1% | 3000 g |
| Magnesium, Mg | 8.9 mg | 400 mg | 2.2% | 0.8% | 4494 g |
| Sodium, Na | 51.3 mg | 1300 mg | 3.9% | 1.3% | 2534 g |
| Sera, S | 55.8 mg | 1000 mg | 5.6% | 1.9% | 1792 |
| Phosphorus, P | 68.3 mg | 800 mg | 8.5% | 2.9% | 1171 g |
| Chlorine, Cl | 319.4 mg | 2300 mg | 13.9% | 4.7% | 720 g |
| Microelements | |||||
| Aluminium, Al | 342.3 mcg | ~ | |||
| Bor, B | 9.7 mcg | ~ | |||
| Vanadium, V | 23.6 mcg | ~ | |||
| Iron, Fe | 1 mg | 18 mg | 5.6% | 1.9% | 1800 g |
| Yod, I | 4.1 mcg | 150 mcg | 2.7% | 0.9% | 3659 g |
| Cobalt, Co | 2.4 mcg | 10 mcg | 24% | 8.2% | 417 g |
| Manganese, Mn | 0.185 mg | 2 mg | 9.3% | 3.2% | 1081 g |
| Copper, Cu | 64.2 mcg | 1000 mcg | 6.4% | 2.2% | 1558 g |
| Molybdenum, Mo | 6.2 mcg | 70 mcg | 8.9% | 3% | 1129 g |
| Nickel, Ni | 1.1 mcg | ~ | |||
| Tin, Sn | 5.1 mcg | ~ | |||
| Selenium, Se | 1.6 mcg | 55 mcg | 2.9% | 1% | 3438 g |
| Titanium, Ti | 2.9 mcg | ~ | |||
| Fluorine, F | 99.3 mcg | 4000 mcg | 2.5% | 0.9% | 4028 g |
| Chromium, Cr | 2.6 mcg | 50 mcg | 5.2% | 1.8% | 1923 |
| Zinc, Zn | 0.5342 mg | 12 mg | 4.5% | 1.5% | 2246 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 15.5 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.9 g | max 100 g | |||
| Sterols (sterols) | |||||
| Cholesterol | 108.3 mg | max 300 mg |
The energy value of Volovans with caviar is 293.2 kcal.
Main source: Internet. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Vol-au-vents with salmon mousse and red caviar
Vol-au-vent filled with salmon mousse and red caviar is an appetizer that looks luxurious and tastes delicious.
Ingredients:
- Fresh salmon – 500 g
- Water - 1 l
- White wine – 300 ml
- Parsley - a handful
- Bay leaf – 2 pcs.
- Milk – 600 ml
- Onion – ½ pc.
- Ground pepper
- Unsalted butter – 150 g
- Flour - 50 g
- Mascarpone cream - 4 tbsp.
- Dried ground herbs
- Smoked salmon – 6 slices
- Red caviar – 50 g
- Puff pastry – 2 sheets
Preparation:
Cut out circles from the rolled out dough, then make rings out of them; Place half on a baking sheet, grease with oil. Place a second portion of rings on top, also brushing with oil. Place in the oven for 17 minutes at 200 degrees.
Place the salmon in water with white wine, parsley and bay leaf. Bring to a boil, then leave to cool.
Melt 50 g butter and add flour. Cook for two minutes.
Strain the infused milk and add it to the butter and flour mixture. Cook over low heat, stirring with a wooden spoon until smooth. Place a piece of cling film over the pan to stop the sauce from drying out and let it cool.
Remove the skin from the salmon and shred it into pieces - make sure there are no bones. Place the salmon in the cooled sauce, stirring until smooth. Add the remaining oil and Marscapone. Chop smoked salmon. Add chopped salmon, green onions and dill to cream mixture.
Fill the vol-au-vents with the filling. Place caviar on top.
There are no special proportions in this recipe; it all depends on how many people this appetizer is being prepared for.
Vol-au-vent with creamy cottage cheese and red caviar
This is an interesting version of vol-au-vents, where cream cheese is replaced with soft cottage cheese, which makes the taste more airy.
Ingredients:
- Cottage cheese – 200 g
- Puff pastry - 2 sheets
- Smoked salmon fillet – 100 g
- Red caviar – 60 g
- Dill - a handful
Preparation:
Defrost the dough.
Preheat the oven, line a baking sheet with parchment, and sprinkle with water.
Cut out circles from the dough, then make rings out of them. Place half of it on the pouring tray. Brush with beaten egg, place a second layer on top, and also brush with egg. Bake for 20 minutes.
In a blender, beat the cream cheese and salmon fillet, cut into pieces.
If the mixture becomes too thick, you can add heavy cream.
Add chopped dill and mix well.
Place a layer of caviar on the vol-au-vents. Spread the finished cream on top. Garnish with dill.
Vol-au-vent with black caviar and mascarpone
Exquisite vol-au-vents with a slightly lemony flavor and delicate Italian cream. This is a very appetizing and delicate dish.
Ingredients:
- Flour - 10 g
- Puff pastry – 150 g
- Egg - 1 pc.
- Lemon - 1 pc.
- Mascarpone cheese - 100 g
- Black caviar – 100 g
- Parsley - bunch
Preparation:
Cut out large circles from the defrosted and rolled out puff pastry. Then make rings from these circles by cutting into a core.
Grease half of the rings with egg white. Place the other half of the rings on top, then brush everything with yolk.
Bake for 18 minutes at 180 degrees.
Grate the lemon zest. Mix with lemon juice. Add cream cheese. Place in the refrigerator for 7 minutes.
Place the filling on the prepared vol-au-vents. Place caviar on top.
