Roll out some carefully made puff paste 3/4 inch in thickness and cut it out with a fluted cutter the desired shape, either round or oval; make a slight incision in the paste 1 inch from the edge and bake in a very hot oven; when nearly done brush it over with white of egg, dust with sugar and put it back in the oven to glaze; when done remove the interior, or soft crumbs, and fill the vol-au-vent shortly before serving with fresh strawberries sweetened with sugar and cover them with whipped cream.
Vole-au-vent (with Peaches and Cream) is made the same as strawberries. Preserved pineapples, apricots, cherries or plums may be used in the same manner; also oranges peeled and cut into slices, freed from their pits and well sugared. Put into the vol-au-vent and serve either covered with its own cover or whipped cream. Makes an excellent dish for dessert.