Cooking-ez.com

1,016 easy and fully explained recipes, with 12,356 photos and 77 videos

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.

68,2584.2/5 for 30 ratings

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: 1,433 grams

Change for:

Measures:

How long does it take?

Time required

Preparation	Cooking	Start to finish
40 min.	43 min.	1 hour 23 min.

Keeping:

The filling will keep for several days in the fridge, but once the vol-au-vent is filled, only a few

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

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.

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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 14.14 €
Per person : 3.54 €

Note : These prices are only approximate

Change currency:

And to drink?: A light Beaujolais.

Source

Home made.

More recipes?

This recipe uses (among others)

	Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Coq au vin, Mushroom buckwheat pancakes, Lumberjack turnovers, Stuffed artichokes au gratin, "Land and sea" kebabs, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Nanou's tuna tart, Mushroom velouté, Scallop and leek pancakes, Leek and fresh tuna tart, Scallops with cabbage julienne, ... All
	Chicken breast: You can check-out other recipes which use it, like for example: Chorba, Couscous, Beetroot and fried chicken salad, Chinese style chicken, Taos hotpot, ... All
	Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Warm haricot bean salad, Cocotte eggs with Comté, Baby spinach salad, Bacon rolls, Dipping bread with cheese, ... All

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.