Recipes
Vol au vent with fondue
Vol au vents stuffed with Fontina fondue are a sensational appetizer, perfect to also serve as an aperitif during parties.
Vol au vent, voulevant and so on. It is not possible to find a point of agreement with this term although the first is the most correct French term. But you know that arguments don't matter much to us, taste always wins. So here we offer you a recipe that is the undisputed protagonist of holiday appetizers and aperitifs : vol au vent with fondue.
The choice is yours whether to make puff pastry baskets at home or opt for ready-made ones. The latter are a real godsend when you are dealing with complex menus like those for holidays and you have a lot to take care of. But the fondue, well you have to prepare that (even in advance is fine) here's how.
Ingredients
For the vol au vent
- Vol au vent – 20
- Fontina cheese – 200 g
- Milk – 1 glass
- Egg yolks – 2
- Butter – 20 g
- Salt – to taste
Preparation
How to prepare vol au vent with fondue
The first step, if you decide to make them yourself, is to make the puff pastry vol au vents . This step takes about 30 minutes between preparation and cooking. During cooking, however, you can dedicate yourself to fondue.
For the cheese fondue you need to remove the crust of the fontina , cut it into cubes and soak it for 2 hours in milk at room temperature.
Transfer everything into a saucepan, add the butter and turn on a low heat, stirring until the cheese has melted.
Then add the egg yolks , one at a time, and continue cooking for about ten minutes. Finally remove from the heat. Cover the fondue with cling film so that a patina does not form and let it cool.
Fill the vol au vents with fondue just before serving them and bake them in the oven at 180°C for 10 minutes to warm them up a little.
It's incredible how well the stringy filling goes well with the crunchiness of the puff pastry baskets. If you like the idea we recommend you also try the mushroom vol au vents : you won't regret it!
Variant
With this recipe you will prepare the classic Aosta Valley fondue. If you prefer a variant without egg yolks then you can proceed as follows: melt the butter in a saucepan and add 20 g of flour , toasting it. Pour in the milk and cook your bechamel until it thickens. Season with salt and, while it is still hot, add the diced fontina, stirring until it has melted. Use the mixture to fill the baskets.
Conservation
Store the vol au vents in an airtight bag and the fondue separately, covered with cling film. Stuff and reheat just before serving.
Read also
Christmas appetizers: the best recipes to bring to the table during the holidays
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