Vol-au-vent

A vol-au-vent is a small hollow case of puff pastry with a filling. It was also formerly called a 'patty case' in the USA, though patty cases in the rest of the world are heavier in pastry. A vol-au-vent is typically made by cutting two circles in one piece of rolled out puff pastry, cutting a hole in one of them, with the 2nd cut smaller and only 3/4 the way through so to make them rise at different levels. Then stacking the ring-shaped piece on top of the disc-shaped piece. The pastry is cooked, then filled with any of a variety of savory or sweet fillings. The pastry is sometimes credited to Marie-Antoine Carême. However, an entremet called petits gâteaux vole au vent is mentioned in François Marin's 1739 cookbook Les Dons de Comus, years before Carême's birth.

Description: Wikipedia — Vol-au-vent, CC BY-SA 4.0