A vol-au-vent is a small, round case of puff pastry — light, crisp, and hollow — filled with a savoury mixture and served hot or cold. The name means flight in the wind, for the pastry’s airy lightness. Classic fillings are creamy: chicken, mushrooms, or seafood in a velouté or béchamel sauce, spooned into the baked shell just before serving so the pastry stays crisp. Making them shows off puff pastry at its best — the pastry must rise high and evenly, which is why classical kitchens reserve virgin, never re-rolled pastry for the job. They are canapé and buffet staples, elegant vehicles for rich fillings, and a test of a pâtissier’s lamination skill.