Preparation: 40 minutes | Cooking Time: 20 Minutes | Serves 4 |
A vol-au-vent is a hollow French baked puff pastry casing. It’s served with a (usually creamy) savoury filling. These can vary from appetizer to meal-sized. In French, the small appetizer-sized ones are called bouchées.
200g Gruyère AOP, grated by hand
2 chicken breasts (or leftovers from a roast chicken)
100g button mushrooms
4 vol-au-vent cases
1 egg yolk
2 teaspoons of lemon juice
freshly ground pepper
flat leaf parsley
- In a saucepan melt 50g butter, tip in the flour and stir briskly with a wooden spoon or a spatula until a large ball forms.
- Add the cold milk all at once and bring to the boil, stirring continuously until the sauce thickens.
- Season and add a pinch of nutmeg.
- Add the egg yolk.
- While stirring continuously, add first the cream and then the grated Gruyère AOP.
- Preheat the oven to 200°C.
- Cut the chicken breasts (or the leftover chicken) into small pieces.
- Quickly rinse the mushrooms under running water and quarter.
- In a deep-sided frying pan, cook the chicken in 20g of butter before adding the mushrooms and cooking them over a low heat. Season.
- Spoon the the chicken and mushroom mixture into the sauce, add the lemon juice and combine everything carefully.
- Keep the filling at room temperature.
- Heat the vol-au-vent cases in the oven for about 10 minutes (careful not to let them burn) and then fill them.
- Decorate with a sprig of parsley and serve immediately on warmed plates.
Recipe Pro Tips:
- For a 100% plant-based version, replace the chicken with a mixture of seasonal vegetables