Caviar And Crème Fraîche Vol Au Vents are an easy and elegant canape to serve at cocktail parties. Flaky and crisp puff pastry vol au vents are filled with cool crème fraîche and garnished with decadent caviar. If you want to impress your guests and provide a luxury culinary experience, look no further.
Fancy canapes can be enjoyed at any time of year, and I love how easy it is to make the vol au vents, and then you can quickly assemble the creme fraiche and caviar at the last minute. These impressive appetizers are perfect for serving with drinks before a holiday dinner
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Why is caviar served with crème fraîche?
The classic pairing of caviar and crème fraîche is one of the best ways to show off this luxury ingredient. Crème fraîche is smooth and silky in texture, which allows the caviar texture to be the main event. Caviar is salty in taste, which works perfectly with the slight acidity of creme fraiche, which is plain and neutral in taste, also letting the caviar shine. It's the perfect complement!
Ingredients
The ingredients for these easy caviar and creme fraiche canape vol au vents are very easy to get hold of, and we rely on the natural flavors of the caviar, so there aren't many of them!
For the vol au vent cases
- Puff pastry - I use a storebought puff pastry sheet to make these vol au vent cases; it saves so much time if you're a busy host preparing for a special occasion.
- Egg - Brushing an egg wash over puff pastry gives a rich, glossy sheen and also provides a barrier between the vol au vent and the creamy filling to prevent them from going soggy.
For the caviar and crème fraîche filling
- Crème Fraîche - Crème Fraîche is a common French dairy ingredient used frequently in French cuisine. It's a soured cream but always has at least 30% fat content, which is higher than normal sour cream and around the same fat content as American heavy cream.
- Caviar - You can choose your favorite type of caviar for this caviar canape recipe, and if caviar is out of your price range, then go for another type of fish roe caviar, like salmon roe. To find out more about salmon roe vs caviar, check out my guide.
- Chives - Fresh chives have a mild onion flavor that subtly compliments the caviar without overpowering it.
See the recipe card at the bottom of this post for full quantities and step-by-step instructions on how to make caviar and crème fraîche vol au vents.
Instructions
Use the larger cookie cutter to cut out bases for the mini vol au vents from the puff pastry sheet. Place half of them onto the baking sheet and prick them all over with a fork.
Use the smaller cookie cutter to remove an inner circle from the other bases to create a ring of puff pastry. Stack each ring of puff pastry on top of one of the bases on the tray, and egg wash.
Bake the vol au vent cases in a preheated oven at 200C/400F for 10-15 minutes or until golden brown. Allow to cool.
Use a teaspoon or piping bag to put a small dollop of crème fraiche into each vol au vent case. Top with a spoonful of caviar and minced chives.
Top tip
Make sure your cookie cutter isn't too large; you want these canapes to be a perfect bite size morsel. If the base piece of puff pastry is too big it will be difficult for guests to eat them as finger foods.
Chef's notes
I sometimes finish these canapes off with a sprinkle of salt and a little squeeze of lemon just before serving. But caviar can be very salty, so go easy, or you'll ruin the delicate flavor. I normally allow a quarter spoon of caviar per canape.
Wine pairing for caviar
The classic drink pairing for caviar is either vodka or champagne. If serving vodka, ensure it is ice-cold vodka and of the highest quality. If serving champagne, choose an aged champagne with toasty notes.
Serving suggestions
Serve these caviar creme fraiche canapes on a serving platter, and if you have any leftover caviar, place it in the center with a pearled spoon for guests to help themselves to more if they are feeling decadent.
I love plating up a mixture of these canapes with salmon roe canapes and truffle and porcini mushroom puff pastry pinwheels.
Equipment
You will need two cookie cutters (pastry cutters) to make your vol au vents. One larger one for the base layer and one smaller one to cut out the inner circle.
Bake the cases on a lined oven tray with low sides to prevent steam build-up around the puff pastry.
I like to use a piping bag to pipe the creme fraiche into each vol au vent. But you can use a teaspoon and a teaspoon for a dollop of caviar, too!
Cutting chives with scissors saves much time!
Storage
Vol au vent cases can be stored in an airtight container for up to 3 days. Alternatively, they freeze well, layered in Tupperware, separated by sheets of parchment paper.
Once assembled, consume these canapes immediately. You can store leftovers in the fridge, but they are best enjoyed fresh.
FAQ
Caviar comes from the Sturgeon fish, native to the Caspian Sea and Black Sea.
Yes, caviar can be frozen, but it can affect the taste and texture, so it is not generally recommended.
Store caviar in the fridge; unopened, sealed jars of caviar can keep for up to 6 weeks.
📖 Recipe
Caviar And Crème Fraîche Vol Au Vents
Equipment
- 2 Cookie cutters /pastry cutters
- 1 Pastry brush
- 1 Piping bag (or teaspoon)
- 1 Scissors
Ingredients
Vol au vents
- 320 grams (12 oz) Puff pastry
- 1 Egg
Filling
- 100 grams (3.5 oz) Creme Fraiche
- 30 grams (1 oz) Caviar
- 1 tablespoon Fresh chives
Instructions
Vol Au Vents
- Preheat the oven to 200C/400F and line a baking tray with parchment paper/baking paper.
- Use the larger cookie cutter to cut out bases for the mini vol au vents from the puff pastry sheet. Place half of them onto the baking tray and prick them all over with a fork.
- Use the smaller cookie cutter to remove an inner circle from the other bases to create a ring of puff pastry.
- Stack each ring of puff pastry on top of one of the bases on the tray.
- Brush a beaten egg wash over each vol au vent with a pastry brush.
- Bake the vol au vent cases for 10-15 minutes or until golden brown. Cool on a wire rack.
Assemble the canapes
- Pipe or spoon a dollop of creme fraiche into each vol au vent case.
- Top each canape with a ¼ teaspoon of caviar and place on a serving platter.
- Use scissors to snip fresh chives over the top of the canapes and serve.
Notes
Nutrition
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David says
Loved the buttery vol au vents with the salty caviar it was so delicious! Really interesting way of serving it