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Vol-au-vent
The classic vol-au-vent of French cuisine consists of a very light puff pastry case (supposedly so light that it could fly off in the lightest puff of wind) with a cream-based filling.
There are many different recipes for fillings. This version uses bacon, chicken, mushrooms and leeks.
There are many different recipes for fillings. This version uses bacon, chicken, mushrooms and leeks.
164 K 4.1/5 (43 reviews)
1 hour 25 min.
Easy
7.65 €
4 people
12 IngredientsLast modified on: October 20th 2013
For 4 people, you will need:
- 1
1 leek - 2
½ onion - 3
300 g mushrooms - 4
½ lemon - 5
150 g small pieces of bacon - 6
1 tablespoon vinegar - 7
200 g chicken breast - 8
250 ml cream - 9
6 tablespoons olive oil - 10
4 vol-au-vents cases - 11
salt - 12
pepper - Total weight: 1,435 grams
Times for this recipe
Preparation: 40 min.
Cooking: 45 min.
All in all: 1 hour 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 20 min.
Stage 2 - ⌛ 5 min.
Pour 2 tablespoonsful of olive oil into a frying pan on medium heat. When hot, add the chopped onion, salt and pepper. Cook for 1 minute without colouring.
Add the leek, salt and pepper again, stir well and cook until the leek is just cooked but still a fresh green.
Set aside.
Add the leek, salt and pepper again, stir well and cook until the leek is just cooked but still a fresh green.
Set aside.
Stage 3 - ⌛ 5 min.
Wash and chop the mushrooms into small pieces (these are shiitake, but you can use others, particularly wild ones: morels, chanterelles, etc.).
Stage 4 - ⌛ 5 min.
Using the same pan on medium heat, pour in 2 tablespoonsful of olive oil. When hot, add the mushrooms, salt and pepper and cook briefly (they should not have time to soften much).
At the last minute, add the juice of half a lemon.
Set aside.
At the last minute, add the juice of half a lemon.
Set aside.
Stage 5 - ⌛ 8 min.
Still using the same pan, fry 150 g small pieces of bacon.
At the last minute, add 1 tablespoon vinegar.
Set aside.
At the last minute, add 1 tablespoon vinegar.
Set aside.
Stage 6 - ⌛ 10 min.
Cut 200 g chicken breast into small pieces.
Pour 2 tablespoonsful of olive oil into the frying pan and fry the chicken pieces after seasoning.
Pour 2 tablespoonsful of olive oil into the frying pan and fry the chicken pieces after seasoning.
Stage 7 - ⌛ 2 min.
When they are browned, tip the bacon and mushrooms back into the pan on top.
Stage 8 - ⌛ 15 min.
Stage 9 - ⌛ 5 min.
Leave the sauce to reduce on low heat.
.When the mixture has thickened, add the leek then turn off the heat (this will help the leek to stay green).
.When the mixture has thickened, add the leek then turn off the heat (this will help the leek to stay green).
Stage 10 - ⌛ 8 min.
Reheat the 4 vol-au-vents cases for 5 minutes in the oven. Place a pastry case on each plate and fill until slightly overflowing.
Serve immediately on its own or with pilau rice, for example.
Serve immediately on its own or with pilau rice, for example.
Remarks
The vol-au-vent was invented by the great chef Antonin Carême in the early 19th century.
I maintain (admittedly with a certain caution) that the French "bouchées à la reine" (literally, the Queen's mouthfuls) are simply small, bite-sized vol-au-vents.
I maintain (admittedly with a certain caution) that the French "bouchées à la reine" (literally, the Queen's mouthfuls) are simply small, bite-sized vol-au-vents.
And to drink?
A light Beaujolais.
Keeping: The filling will keep for several days in the fridge, but once the vol-au-vent is filled, only a few
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 200 RDI=80 % | 940 RDI=90 % | 1,090 RDI=170 % | 3,260 RDI=160 % | 13,660 RDI: 160 % |
| Per 100 g | 10 RDI=5 % | 70 RDI=6 % | 80 RDI=10 % | 230 RDI=10 % | 950 RDI: 10 % |
| Per person | 50 RDI=20 % | 230 RDI=20 % | 270 RDI=40 % | 820 RDI=40 % | 3,410 RDI: 40 % |
How much will it cost?
- For 4 people : 7.65 €
- Per person : 1.95 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Mushrooms
Like these other recipes: Celeriac and mushroom gratin, Sauce Normande (for fish), Stuffed Mushrooms, Smoked haddock and leek fondue tartines, Sautéed oyster mushrooms, ... See them all 63
Cream
Like these other recipes: "Day After Pork Belly" Soup, Escalope of veal in a cream sauce, New York style pasta, Alpine gratin, Clementine Chantilly, ... See them all 122
Chicken breast
Like these other recipes: Thai-style Chicken with Cashew Nuts, Chilli chicken and spinach gratin, Beetroot and fried chicken salad, Spicy chicken skewers, Coq au vin, ... See them all 31
Small pieces of bacon
Like these other recipes: African style chicken, Special Cheese and Walnut Sticks, Artichoke hearts forestier , Spaghetti Carbonara, Dipping bread with cheese, ... See them all 41
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