Forest-style vol-au-vent, fresh salad and red fruit crepes

Ingredients

• 2 Shallots (finely sliced)
• 2 Garlic cloves (minced)
• 250 g Button mushrooms (cleaned and sliced)
• 300 g Chicken breast (thinly sliced)
• 2 tbsp Butter (for cooking)
• 1 tbsp Olive oil
• 100 ml Cooking cream (thick crème fraîche)
• 1 tbsp Cornstarch (Maïzena) (diluted in 2 tbsp water)
• 2 tbsp Provençal persillade (store-bought or homemade)
• 100 g Grated cheese (Gruyère or Emmental)
• 4 Ready-to-cook vol-au-vent (puff pastry shells)
• 1 head Lettuce (washed and finely chopped)
• 1 Avocado (diced)
• 200 g Cherry tomatoes (halved)
• 100 g Smoked salmon (sliced)
• 50 g Cheddar (grated)
• 2 tbsp Mayonnaise
• 1 tsp Dijon mustard
• 1 tsp White wine vinegar
• Salt & pepper (to taste)
• 250 ml Milk
• 2 Eggs
• 150 g Wheat flour
• 1 pinch Salt (for the dough)
• 1 tsp Vanilla extract
• 1 tbsp Butter (for cooking the crepes) (melted)
• 300 g Frozen mixed red fruits
• 2 tbsp Sugar
• 2 tbsp Water
• 1 tsp Lemon juice
• 200 g Mascarpone
• 2 tbsp Sugar (for the cream)
• 1 tsp Vanilla extract (for the cream)

Instructions

1. Prepare the vegetables for the filling

   Finely slice the shallots and garlic, then cut the button mushrooms into strips.

   Time: PT10M

2. Cook the forest-style filling

   Heat 2 tbsp butter and 1 tbsp olive oil in a sauté pan. Add the shallots and garlic, sauté until translucent. Add the mushrooms, let them release moisture over high heat for 3 min. Stir in the thinly sliced chicken, season with salt and pepper, and brown.

   Time: PT10M

3. Finish the sauce

   Pour in the cooking cream, add the cornstarch previously diluted in 2 tbsp water, stir until thickened. Incorporate 2 tbsp Provençal persillade and adjust seasoning.

   Time: PT5M

4. Stuff and gratinate the vol-au-vent

   Fill each vol-au-vent shell with the filling, sprinkle with grated cheese. Place on a baking sheet and bake at 180°C for 12‑15 min until the cheese is golden.

   Time: PT15M

   Temperature: 180°C

5. Prepare the salad

   Wash and finely chop the lettuce, avocado, and cherry tomatoes. Add the sliced smoked salmon and grated cheddar. Set aside.

   Time: PT10M

6. Prepare the vinaigrette

   Mix 2 tbsp mayonnaise, 1 tsp mustard, 1 tsp vinegar, salt, pepper and 1 tbsp persillade. Refrigerate.

   Time: PT5M

7. Prepare the crepe batter

   In the shaker, pour the milk, eggs, vanilla, then add the flour and salt. Close and shake vigorously for 30 s. Let rest for 1 h in the refrigerator.

   Time: PT1H

8. Cook the crepes

   Heat a non‑stick pan, lightly grease with melted butter. Pour a small ladle of batter, spread, cook 1 min each side until golden. Repeat to make 8 crepes.

   Time: PT8M

9. Prepare the red fruit compote

   In a saucepan, combine the frozen red fruits, 2 tbsp sugar, 2 tbsp water and lemon juice. Cook over medium heat for 20 min, stirring regularly until syrupy.

   Time: PT20M

10. Lightly blend the compote

    Use an immersion blender to smooth the compote, leaving a few small pieces for texture.

    Time: PT2M

11. Prepare the mascarpone cream

    In a bowl, beat the mascarpone with 2 tbsp sugar and 1 tsp vanilla extract until smooth.

    Time: PT2M

12. Assemble the dessert crepes

    Spread a thin layer of mascarpone cream on each crepe, add a spoonful of red fruit compote, fold or roll the crepe. Place on a plate, garnish with a few fresh red fruits.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

55 g

Fat

35 g

Fiber

8 g