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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.
172 K 4.1/5 (43 reviews)646647
Last modified on: October 24th 2026
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: 1,430 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
Step 1 - ⌛ 20 min.
Step 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.
Step 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.).
Step 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.
Step 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.
Step 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.
Step 7 - ⌛ 2 min.
When they are browned, tip the bacon and mushrooms back into the pan on top.
Step 8 - ⌛ 15 min.
Step 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).
Step 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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 6 g RDI=9 % | 5 g RDI=2 % | 20 g RDI=27 % | 224 kcal RDI=11 % | 937 kJ RDI=11 % |
| Per person | 20 g RDI=31 % | 19 g RDI=7 % | 71 g RDI=98 % | 797 kcal RDI=40 % | 3,338 kJ RDI=40 % |
| Whole recipe | 80 g RDI=123 % | 76 g RDI=29 % | 286 g RDI=391 % | 3,189 kcal RDI=159 % | 13,352 kJ RDI=159 % |
How much will it cost?
For 4 people
7.60 €
Per person
1.90 €
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
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Cream
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Chicken breast
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Small pieces of bacon
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