Vol-au-vents with truffle fondue are a refined and tasty appetizer for your Christmas lunch. Their lightness, combined with their flavor will leave friends and relatives speechless!
For this recipe we have chosen the Fondue with Truffle Cascina San Cassiano, but also try it with all our cheese creams.
Discover also the other recipes of the 2020 Christmas menu: main course, second course and dessert.
For pasta:
For the filling:
Cut the sheet of puff pastry with a 5 cm pastry cutter into many small discs, until you get 24. With a second 2 cm pastry cutter pierce half of the discs. Beat the egg then brush the larger disc of dough, place the small one on top and press lightly. Brush the entire base for the vol-au-vent with the egg. Bake at 180 ° C in a preheated oven for about 10 minutes, until the dough is golden. Once cooked, leave the vol-au-vents to cool and fill with a generous spoonful of fondue with truffles. Place the stuffed vol-au-vents on a baking sheet covered with parchment paper and bake for another 3 minutes at 180 ° C. To give even more flavor it is recommended to add a few flakes of truffle on each vol-au-vent.
