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.
144 K 4.1/5 (41 reviews)
1 hour 25 min.
Easy
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 g cream - 9
6 tablespoons olive oil - 10
4 vol-au-vents cases - 11
salt - 12
pepper - Total weight: 1,435 grams
Change measures:
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 | 80 RDI=30 % | 80 RDI=7 % | 290 RDI=40 % | 3,260 RDI=160 % | 13,640 RDI: 160 % |
| Per 100 g | 5 RDI=2 % | 5 RDI=0 % | 20 RDI=3 % | 230 RDI=10 % | 950 RDI: 10 % |
| Per person | 20 RDI=8 % | 20 RDI=2 % | 70 RDI=10 % | 810 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: Lumberjack turnovers, Rabbit with mustard, Nanou's tuna tart, Boeuf (beef) bourguignon, Mixed salad, ... See them all 61
Cream
Like these other recipes: Creamy polenta with green asparagus, Clafoutis batter, Chocolate muffins, Hearty leek and sprout soup, Cream and herb dressing, ... See them all 112
Chicken breast
Like these other recipes: Lille style chicken, Sautéed turmeric chicken with mushrooms, Chorba, Stuffed pumpkin gratin, Beetroot and fried chicken salad, ... See them all 29
Small pieces of bacon
Like these other recipes: Salad lyonnaise, Oven omelette, French-style peas, Creamy "terre et mer" pots, Rabbit civet, ... See them all 41
Other recipes you may also like
Blackcurrant sorbet for Edith
If you love the taste of blackcurrants (like Edith), this sorbet is for you...October 13th 2010248 K4.9 25 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.July 5th 2016238 K4.4 2 hours 2 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.December 20th 2018366 K 14 1 day 1 hour 25 min.
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.March 10th 2015243 K4.3 2 hours 20 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018328 K4 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.