Vol-au-Vent Fillings

Method

1. For the Ham Vol-au-Vent Filling

   To make the Ham Vol-au-Vent, tear the cooked ham into the bowl of a food processor, then add the Philadelphia, the grated Parmigiano, and the milk. Blend until you have a smooth cream, then add the butter and blend again to combine it with the other ingredients. When the mixture is smooth, put it in the refrigerator to rest for about 30 minutes. Then transfer the cooked ham mousse to a pastry bag, fill the vol-au-vent, and serve the Ham Vol-au-Vent.

2. For the Tuna Vol-au-Vent Filling

   To make the Tuna Vol-au-Vent, start by cooking the egg in a small saucepan of water until hard-boiled. Once it is done, let it cool completely, then peel it and cut it into small pieces. While the egg cooks, rinse the capers under running water to remove the excess salt and drain the tuna to remove the excess oil. Put the egg, tuna, capers, parsley, and a drizzle of oil in the bowl of a food processor, then blend until you have a smooth cream. Season with salt and pepper, then put the tuna mousse in a pastry bag, fill the vol-au-vent, and serve the Tuna Vol-au-Vent.

3. For the Salmon Vol-au-Vent Filling

   To make the Salmon Vol-au-Vent, mix the mayonnaise with the parsley in a small bowl. Wash and trim the lemon, then cut it into very thin slices. Take the salmon slices and cut them into strips about one centimeter wide. Fill the vol-au-vent halfway with the mayonnaise, then roll up the salmon and tuck it into the vol-au-vent. Do the same with the lemon, then, if you like, add a sprig of dill. Finally, serve the Salmon Vol-au-Vent.
   

4. For the Creamy Funghi Trifolati Vol-au-Vent Filling

   To make the Creamy Funghi Trifolati Vol-au-Vent, start by making the Creamy Funghi Trifolati recipe, then let the mushrooms cool completely. When they are at room temperature, use them to fill the vol-au-vent with the help of a teaspoon. Finally, serve the Creamy Funghi Trifolati Vol-au-Vent.  
   

5. For the Mushroom and Zucchini Vol-au-Vent Filling

   To make the Mushroom and Zucchini Vol-au-Vent Filling, sauté the garlic in a skillet with a drizzle of oil until golden. Carefully wash and trim the mushrooms, then cut them into small pieces. When the garlic has darkened, add the mushrooms to the skillet and sauté until soft. Wash and trim the zucchini, then cut it lengthwise into thin slices. Using a teaspoon, make a layer of mushrooms in the vol-au-vent, then cover it with a layer of béchamel. Roll up the zucchini slices and tuck one into each vol-au-vent. Fill with another layer of mushrooms, then serve the Mushroom and Zucchini Vol-au-Vent.
   

6. For the Avocado and Shrimp Vol-au-Vent Filling

   To make the Avocado and Shrimp Vol-au-Vent Filling, fill a saucepan with cold water, add a couple of lemon slices and a pinch of salt, and bring to a boil. Add the shrimp and cook for a couple of minutes, then take half of them and cut them into small pieces. Peel the avocado, remove the pit, and cut it into cubes. In a medium bowl, combine the mustard, mayonnaise, chopped shrimp, and half of the diced avocado, then mix everything together. Fill the vol-au-vent with this mixture, decorate them with a shrimp and a few cubes of avocado, then serve the Avocado and Shrimp Vol-au-Vent. Finally, remember to download our App with exclusive content and fewer ads!