Vol-au-vents with caviar and raspberry jam
12 servings
120 minutes
Vol-au-vents with caviar and raspberry jam are an exquisite French dish that combines airy puff pastry, salty caviar, and sweet jam. Vol-au-vents originated in France in the 18th century and became a symbol of haute cuisine due to their delicate texture and refined taste. In this recipe, the contrast of flavors—salty and sweet—creates a unique gastronomic pleasure. The pastry becomes crispy and light when baked, while butter adds softness. The delicate red caviar paired with raspberry jam reveals new flavor nuances, and fresh dill adds aroma and freshness. These miniature appetizers are perfect for festive receptions and elegant dinners, impressing guests with their unusual presentation and exquisite balance of flavors.
1
Dust the dough with flour and roll it out slightly.
- Unyeasted puff pastry: 500 g
2
Preheat the oven to 200 degrees.
3
Use a cutter with a diameter of about 5 cm to cut out 60 circles from the dough. Use a smaller cutter to cut rings from half of the circles.
4
Place large circles on the baking sheet and brush with beaten egg white. Top with rings and also brush with egg white.
- Egg white: 2 pieces
5
Place in the oven and wait for the vol-au-vents to rise and brown — this will take about 15-20 minutes.
6
Remove from the oven and let cool.
7
Gently press the center of the almost cooled vol-au-vents inward, which will also rise, to form a bed.
8
Place a piece of butter in the center of each puff pastry. Then make a small smear of jam, add caviar, and garnish with dill.
- Butter: 50 g
- Raspberry jam (preserve): 50 g
- Red caviar (salmon roe): 300 g
- Dill: 1 bunch
