A vol-au-vent (pronounced [vɔlovɑ̃], French for "windblown", to describe its lightness) is a small hollow case of puff pastry.

[3] 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.

In Belgium, it is a common main dish that can be found on the menus of most restaurants, and is nearly always filled with a combination of chicken, mushrooms, and small meatballs, served with either mashed potatoes or fries.

These small puff pastry cases filled with savoury ingredients, such as chicken, seafood, or mushrooms, became a common feature at dinner parties, buffets, and festive gatherings.

This surge in popularity can be attributed to the growing interest in sophisticated and elegant party foods, which reflected the social and cultural trends of the time.