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Guillaume Nicoli's Vol-Au-Vents

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Guillaume Nicoli



Pastry Cases:


1 x roll of flaky pastry

1 x egg

50gr milk


Pre-heat oven to 190 degrees. 

Create an egg-wash by mixing the egg and milk together.

Roll out pastry and cut it with some round shaped cutters.  (8 x total as a base then cut another 8 for the tops.)

Egg wash the base of the pastry.

Bake for 25/30 mins





Savoury option:

Bechamel : ( white sauce)


210 gr milk

20 gr flour

20 gr butter



Boil milk in a pot then remove from heat and place in a bowl.

In the same pot, melt butter and add flour.  Keep whisking for 2 minutes.  This process is called creating a “roux”. 

Add the hot milk, a little at a time and keep whisking. 


Filling suggestions are:  fish, meat, veges.

(Pan fry with oil and herbs.)



Sweet option:


Fresh cream 200 gr

Vanilla essence 2 gr

Raspberry Jam or coulis 100gr

Fresh seasonal fruit


Add vanilla essence to the cream and whip.  Cut fresh fruit into small cubes.

Top with jam or coulis.