With party food season in full swing, fans of retro favourites rejoice… because vol-au-vents are back, with a bang! Light, flaky, filled French pastry puffs which literally translate as 'fly in the wind', Vol-au-vents were a 70s dinner party staple. And since 'everything old is new again', it's no wonder that rose-tinted nostalgic appeal are back in vogue. But we aren't just talking chicken and mushroom vol-au-vents, washed down with a glass of Lambrusco…
Because also bolstering the appeal of vol-au-vents, is their versatility as a blank canvas for creativity. We are seeing everything from mini 'boujie' bites (e.g. bitesize rye pastry filled with mortadella mousse and cornichons) to meal-sized affairs are filled with the likes of osso bucco, chowder or beef bourguignon – and require a knife and fork to take down!
But that's just the tip of the iceberg… Other creative twists on vol-au-vents include extra fancy nibbles (think truffle, uni, caviar-filled), plant based twists (e.g. tomato vol-au-vents filled with gazpacho ingredients) to sweet dessert takes (e.g. Eton mess vol-au-vents filled with strawberries and cream). We'll take one of each, please!
To find out more, check out our foodwatching deep dive on Vol-Au-Vents – live on TrendHub now!
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