Vol-au-vent de Boursin au saumon • Smoked salmon & Boursin puff pastry bites

Written by Published on in Appetizers & Sides, French, Pastries
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We don’t know about you, but we are incredibly excited to be fully vaccinated so we can have dinner with friends and family again.
When the time comes, these salmon Boursin vol-au-vent amuse-bouches will be a huge hit with your loved ones!

Deliciously airy and crispy vol-au-vent filled with creamy-herby cheese and smoked salmon- how do you top that?
We used our homemade Garlic mustard ‘Boursin’ cheese, but you can make your own with a different herb or use store-bought Boursin!

Vol-au-vent de Boursin au saumon

Course: AppetizersCuisine: FrenchDifficulty: Medium
Makes

10

amuses-bouches
Prep time

30

minutes
Cooking time

35

minutes
Total time

1

hour 

5

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 300 g 300 puff pastry (room temperature)

  • 80 g 80 garlic mustard Boursin cheese or store-bought (room temperature)

  • 50 g 50 smoked salmon

  • Garnish

  • Dill

  • Salmon caviar (optional)

Directions

  • Preheat oven to 170°C/340°F.
  • Dust your work surface with flour. Roll out puff pastry to 5mm thickness.
  • Using a cookie cutter (6cm diameter), cut 20 discs.
  • Using a smaller cookie cutter (4cm diameter), cut out the center of 10 of them, forming 10 rings.
    Tip: the centers can be baked into little puffy snacks.
  • Make egg-wash – 1 egg yolk mixed a bit of water.
  • On a large baking sheet, place 4 dariole molds (or another type of oven-safe containers about 5cm tall) in the 4 corners.
  • Place the 10 discs on the baking sheet. Brush them with egg-wash.
  • Arrange the rings on top of the discs so that the outer edges line up. Brush with egg-wash.
  • Place a second baking sheet of the same size on top of the molds. This will help control the rise of your puff pastry.
  • Bake for 20 minutes. Remove the top baking sheet and bake for another 15 minutes or until golden. Remove from oven and let cool.
  • While the vol-au-vent cases cool, roughly chop smoked salmon and mix with the cheese.
  • Fill or pipe the cases with the filling.
  • Garnish with salmon caviar and dill.

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