1,536 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Vol-au-vent

Name: Vol-au-vent
Prep time: 40 min
Cook time: 43 min
Total time: 1 h 23 min
Yield: 4 people
Cuisine: French
Ingredients: 1 leek; ½ onion; 300 g mushrooms; ½ lemon; 150 g small pieces of bacon; 1 tablespoon vinegar; 200 g chicken breast; 250 ml cream; 6 tablespoons olive oil; 4 vol-au-vents cases; salt; pepper

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.

163 K 4.1/5 (43 reviews)

1 hour 25 min. difficulté

Easy

7.65 €

4 people

12 Ingredients

Last modified on: October 20^th 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.

When should you start or finish this recipe?

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.

Rinse and chop 1 leek. Rinse and chop ½ onion.

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.

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.

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.

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.

Stage 7 - ⌛ 2 min.

When they are browned, tip the bacon and mushrooms back into the pan on top.

Stage 8 - ⌛ 15 min.

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.

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).

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.

Remarks

The vol-au-vent was invented by the great chef Antonin Carême in the early 19^th 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.

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 %

Possible allergens in this recipe: Sulfites, milk, Gluten, egg

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)

Other recipes you may also like

Boeuf (beef) bourguignon

Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.

February 21^th 2011493 K 32.5 4 hours 20 min.

Curried tuna cubes

In this recipe chunky cubes of fresh tuna are marinated, then double-dipped to coat them before cooking: first in curry spices, then breadcrumbs. The cubes of fish are pan-fried to a crispy coating on the outside but stay tender in the middle.

June 22^th 201682 K4.9 2 hours 40 min.

Noisette butter

"Noisette" means hazelnut in French. Noisette butter is made by melting butter, then boiling and raising it to a high temperature until it takes on both a light brown hazelnut colour and also a characteristic nutty smell. Compared with simple clarified butter, this noisette butter has a delicate yet distinctive flavour which is a welcome addition to both savoury and sweet recipes (particularly in cakes and pastries).

August 27^th 2025143 K4.5 15 min.

Red endive appetizers

Red endive (radicchio) leaves can be filled to make very elegant snacks. The filling shown here combines cheese with sardines.

May 13^th 202065 K 20 min.

Caramelised apple pie

Apple pie made with caramelised apples.

September 11^th 2018273 K4.3 1 hour 55 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.