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Vol-au-vent

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.

66,0154.3/5

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Last modified on: October 20th 2013

For 4 people, you will need:

How long does it take?

PreparationCookingStart to finish
40 min.43 min.1 hour 23 min.
Preservation: The filling will keep for several days in the fridge, but once the vol-au-vent is filled, only a few
At what time?
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Step by step recipe

Stage 1
20 min.
Vol-au-vent : Photo of step #1 Rinse and chop 1 leek. Rinse and chop ½ onion.
Stage 2
5 min.
Vol-au-vent : Photo of step #2 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.
Stage 3
5 min.
Vol-au-vent : Photo of step #3 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.
Vol-au-vent : Photo of step #4 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.
Stage 5
8 min.
Vol-au-vent : Photo of step #5 Still using the same pan, fry 150 g small pieces of bacon.

At the last minute, add 1 tablespoon vinegar.

Set aside.
Stage 6
10 min.
Vol-au-vent : Photo of step #6 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.
Stage 7
2 min.
Vol-au-vent : Photo of step #7 When they are browned, tip the bacon and mushrooms back into the pan on top.
Stage 8
15 min.
Vol-au-vent : Photo of step #8 Add 250 ml cream, salt and pepper and mix thoroughly.

Heat the oven to 360°F (180°C) and heat the plates.
Stage 9
5 min.
Vol-au-vent : Photo of step #9 Leave the sauce to reduce on low heat.
Stage 10
8 min.
Vol-au-vent : Photo of step #10 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.

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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 7.61 €
Per person : 1.90 €

Note : These prices are only approximate.

Change currency:

And to drink?: A light Beaujolais.
Source: Home made.
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More recipes?

This recipe use (among others)
MushroomsMushrooms: You can get more informations, or check-out other recipes which use it, for example: Nanou's tuna tart, Spaghetti with mushrooms, Sauce Normande (for fish), Eggs "en cocotte" with spinach, Escalope of veal in a cream sauce, ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Spaghetti Carbonara, Individual creamy endive gratins, Crispy rolls with chicken and leek, Pan-fried salmon with white cabbage, Du Barry soup, ... All
Chicken breastChicken breast: You can check-out other recipes which use it, like for example: Taos hotpot, Chorba, Chinese Soup, Thai-style Chicken with Cashew Nuts, Warm chicken salad, ... All
Small pieces of baconSmall pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Beef braised in reduced red wine, Ramekins of duchess potatoes, Truffade, French-style peas, Artichoke hearts forestier , ... All

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