Vol au vent

A vol-au-vent is a small hollow case of puff pastry. It was formerly also called a patty case. A vol-au-vent is typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece. The pastry is cooked, then filled with any of a variety of savory or sweet fillings. The pastry is sometimes credited to Marie-Antoine Carême. 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.

Source: Wikipedia