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
12 people
12 IngredientsLast modified on: October 20th 2013
For 12 people, you will need:
- 1
3 leeks - 2
2 onion - 3
2 litres 250 ml mushrooms - 4
2 lemon - 5
450 mls small pieces of bacon - 6
3 tablespoons vinegar - 7
714 mls chicken breast - 8
750 ml cream - 9
18 tablespoons olive oil - 10
12 vol-au-vents cases - 11
salt - 12
pepper
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 450 mls small pieces of bacon.
At the last minute, add 3 tablespoons vinegar.
Set aside.
At the last minute, add 3 tablespoons vinegar.
Set aside.
Stage 6 - 10 min.
Cut 714 mls 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 12 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 | 220 RDI=80 % | 200 RDI=20 % | 650 RDI=100 % | 7,540 RDI=380 % | 31,570 RDI: 380 % |
| Per 100 g | 6 RDI=2 % | 5 RDI=1 % | 20 RDI=3 % | 210 RDI=10 % | 890 RDI: 10 % |
| Per person | 20 RDI=7 % | 20 RDI=2 % | 50 RDI=8 % | 630 RDI=30 % | 2,630 RDI: 30 % |
How much will it cost?
- For 12 people : 19.85 €
- Per person : 1.70 €
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: Sauce Normande (for fish), Mushroom bourguignon, Sautéd mushrooms with spring onions and cured ham, Fillets of sole Dieppoise, Mushroom velouté, ... See them all 61
Cream
Like these other recipes: Potato and cheese pie, Loin of pork with herbs and julienne vegetables , Du Barry soup, Green beans with tomato cream sauce, Nanou's apple and almond cake, ... See them all 112
Chicken breast
Like these other recipes: Chinese style chicken, Chicken club sandwich, Lille style chicken, Chicken and avocado bagels, Chicken breasts with tarragon, ... See them all 29
Small pieces of bacon
Like these other recipes: Langres-style spinach, Pasta with mustard-cream sauce, Eggs en Cocotte à la Française, Dipping bread with cheese, Spaghetti Carbonara, ... See them all 41
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