Vol au vent of Val d Aosta

Small vol-au-vent of puff pastry stuffed with fontina cheese sauce which is the most popular cheese in the Val d'Aosta

recipe given by our chef at .

ricetta immagine


50 vol-au-vent (500 g puff pastry)
500 ml milk
100 g butter
50 flour
150g fontina cheese (PDO Val d'Aosta)
2 egg yolks
80 g parmesan cheese

These ingredients are able to feed:  16persons


For the vol-au-vent
First you need to prepare the vol-au-vent. Spread the puff pastry with a thickness of about 0.5 cm, if you bought it use that one should not roll it further. The vol-au-vents are easy to make, just cut with "copapasta" (pasta cutter) the puff pastry in which you are going to overlap one or two rings of puff pastry (depending on how high you'll want your vol-au-vent), the rings will be made €‹from puff pastry of the same size as those used as the base, but at the center will be cut away a small disk of dough. Once you get the vol-au-vent brush them with egg yolk and bake at 180-200° C for about 10-15 minutes.

For the filling
In a saucepan, melt the butter over a very gentle heat, add the flour and mix well. Add the hot milk, salt and pepper and put in according to your taste nutmeg. Add the grated fontina cheese in flakes and bring to a boil, so you will get a thick cream. At the end add the egg yolks and Parmesan cheese and mix well.
The sauce is now ready to be poured inside the vol-au-vent that you will have s
lightly warmed in the oven.

The number of vol-au-vent depends on their size, in this case we have made the little ones with a diameter of 4 cm and they have come up approximately 50.

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