Vol-au-vents with red caviar

Step-by-step recipe

Step 1:

Roll out the first layer of puff pastry on a rolling board to a thickness of about 3 mm.

Step 2:

Cut out circles of about 5 cm in diameter from the dough using a circle cutter.

Step 3:

Place the circles on a parchment-lined baking sheet and prick each one with a fork to ensure even rising. Cover the circles with plastic wrap.

Step 4:

Repeat the same steps with the second layer of puff pastry: roll it out, cut out circles and carefully remove the center of each of them using a mold with a diameter of about 3 cm (for example, a bottle cap).

Step 5:

Then place these rings on top of the pieces from the first layer, matching the edges.

Step 6:

Brush each circle with beaten egg and bake in the oven at 180°C until golden brown, about 15-20 minutes.

Step 7:

Cool the vol-au-vents and gently press down on the center to form cupcakes.

Step 8:

Grate the garlic on a fine grater and mix it with the cream cheese.

Step 9:

Place the filling in a pastry bag and fill each tartlet with it.

Step 10:

Garnish the vol-au-vents with a spoonful of red caviar and a parsley leaf.

Cooking tips

1. To prevent the vol-au-vents from falling apart, remember to prick them with a fork before baking – this will prevent large bubbles from forming.
2. If you don't have a pastry bag, you can use a regular plastic bag - just cut off the corner.
3. For a richer flavor, add a pinch of dried garlic or herbs to the filling.
4. Serve the vol-au-vents immediately after assembly to prevent them from becoming soggy and to keep them crispy.
5. Store the finished vol-au-vents in the refrigerator in a sealed container for up to 2 days – they're perfect for a quick snack.