A beautifully laid table, an ingeniously created dish is the basis of a culinary experience. As the saying goes, we eat with our eyes first, so sight is the first impulse to create a moment of serenity.
What is a vol-au-vent
Empty needed pasta, which they can fill as they wish. In French, it literally means „flying in the wind”. Typically, it is made by cutting two circles in the rolled out puff pastry, punching a hole in one of them, and then placing the ring-shaped piece on top of the disc-shaped piece. The pastry is cooked and then filled with a variety of savoury or sweet fillings. The pastry is attributed to Antonin Carême, but is also mentioned in François Marin's cookery book Les Dons de Comus of 1739. In France, it is usually served as a starter or snack, stuffed with chicken or fish. Because of its simplicity, it has been part of the gastronomic traditions of many nations. In Belgium and the Netherlands, it is a common main dish on most restaurant menus, almost always filled with a combination of chicken, mushrooms and small meatballs. A vol-au-vent line originated in France in the early 19th century and was served at cocktail parties and in the form of guest bites. They lost their charm in the 90s, but became popular again before the Covid boom. They even began to proliferate in elegant restaurants and high-end gastronomy.
Pasta baskets offer an endless array of sweet experiences
Nowadays, it is also available in countless versions as a favourite ingredient of confectioners. They can be filled with any base cream and topped with seasonal fruit. This way, desserts can be made in many variations, even if you make them with a simple custard.
Serving in pasta
A MATUSZ - VAD offer We haven't forgotten about it either, as it can be a huge help for restaurants. It can be a starter, a main course or a dessert, depending on the filling. It makes the serving elegant and special. It can be one of the highlights of end-of-year celebrations, as it is in France and Belgium. You can put almost anything in it, at parties, big Christmas family dinners and New Year's Eve, a a very colourful offer we can put on the table. You can also make the sweet or savoury fillings in advance and it's just the serving that takes some time. It's the perfect way to serve everything from sandwiches to puddings, quickly and seamlessly, and with quality food.
The premium quality frozen pasta basket, which can be used for a long time due to its freezing properties, is a versatile, foolproof option for a la carte restaurants, bistros and hotels. An indispensable accessory for the end-of-year festive table.
What do we use the dough baskets for?
Jamie Oliver, for example, served it with a creamy mushroom stuffing, and Simon Rimmer's coronation prawn vol-au-vent was also wonderful. And James Martin's seafood vol-au-vent with pea puree was the king of starters. Pakistani vol-au-vent are called “scones”, usually with a chicken filling. They can be stuffed with smoked trout, lobster, salmon, prawns and are a very elegant way to serve caviar. You can use the whole range of vegetables, or even make it with seasoned eggs, cooked chicken bacon, leeks. A variation with cheese or cream cheese is a must. Ham and mushrooms are also classics. If you want to make it Hungarian-style, sausage, wild ragu, foie gras, foie gras, pork and cheese are perfect. for gourmets you can also fill it with offal, such as tripe.
Anyone who has visited Portugal will not forget one of their most famous national treasures, the Pastel de Belém. These crispy pastry cases filled with egg and cooked cream are so popular throughout Portugal that they can be found in most restaurants.
