Homemade Vol-au-Vent

Ingredients

• 1 rouleau Puff pastry (pure butter) (Prefer a very cold pastry, about 250 g)
• 1 unité Egg (For egg wash)
• 1 cuillère à soupe Milk (Dilute the egg for the wash)
• 200 g Chicken breast (Cut into dice)
• 100 g Fresh button mushrooms (Cleaned and sliced)
• 2 unités Shallots (Finely sliced)
• 1 cuillère à café Dijon mustard
• 150 ml Liquid cream (30% fat cream)
• 1 brin Fresh parsley (Chopped, for garnish and decoration)
• 1 cuillère à soupe Butter (For cooking the filling)
• 1 cuillère à café Vegetable oil (Mixed with butter to prevent butter from burning)
• à goût Salt
• à goût Black pepper

Instructions

1. Prepare the puff pastry

   Take the pastry out of the refrigerator, let it rest 5 min if it’s too stiff, then roll it out lightly with a rolling pin. Cut 8 large circles with the cutter and 8 small circles (or leave 8 whole circles).

   Time: PT10M

2. Create the base cavity

   On half of the large circles, cut a small hole in the center using a smaller cutter or a knife. Reserve the whole circles that will serve as lids.

   Time: PT5M

3. Assemble the vol-au-vent

   Beat the egg with the tablespoon of milk. Lightly brush the underside of each large circle (the one with the hole) then place the small circle on top. Press gently to seal the two pieces.

   Time: PT5M

4. Preheat the oven

   Turn on the oven in convection mode and set to 180°C.

   Time: PT10M

   Temperature: 180°C

5. Bake the vol-au-vent

   Place the vol-au-vent on a baking sheet lined with parchment paper. Bake 20‑25 minutes until they are nicely golden and puffed.

   Time: PT25M

   Temperature: 180°C

6. Cool slightly

   Remove the sheet from the oven and let the vol-au-vent cool on a rack for 10 minutes.

   Time: PT10M

7. Prepare the filling – sauté the aromatics

   Melt the butter with the oil in a pan over medium heat. Add the sliced shallots and sweat them for 2 minutes without colour.

   Time: PT5M

8. Cook the chicken

   Add the chicken dice, season with salt and pepper, and cook 2 minutes stirring until they are lightly golden but still tender.

   Time: PT5M

9. Add the mushrooms

   Add the sliced mushrooms, season with salt and pepper, then cook 3 minutes until they release their water and start to brown.

   Time: PT5M

10. Finish the creamy sauce

    Stir in the mustard, pour in the liquid cream, add the chopped parsley and bring to a gentle boil for 3 minutes while stirring. Remove from heat.

    Time: PT5M

11. Fill the vol-au-vent

    Fill each base with sauce using a small spoon or piping bag. Replace the reserved lid, sprinkle with a sprig of parsley for garnish.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

12 g

Carbohydrates

20 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Puff pastry (pure butter): Shortcrust pastry, Phyllo pastry (different texture)
• Instead of Egg: Egg yolk only, Milk + oil (for less shiny wash)
• Instead of Milk: Water
• Instead of Chicken breast: Turkey, Firm tofu
• Instead of Fresh button mushrooms: Cultivated mushrooms, Shiitake
• Instead of Shallots: Small yellow onion
• Instead of Dijon mustard: Whole grain mustard
• Instead of Liquid cream: Thick cream diluted, Coconut milk
• Instead of Fresh parsley: Chives, Tarragon
• Instead of Butter: Margarine
• Instead of Vegetable oil: Mild olive oil

Equipment Needed

• Rolling pin
• Round cutter (about 8 cm)
• Pastry brush
• Baking sheet
• Parchment paper
• Cooling rack
• Heavy‑bottomed skillet
• Wooden spatula
• Mixing bowl
• Whisk or fork

Critical Steps — Do Not Skip

• Seal the two pastry parts with the egg wash to prevent the lid from detaching.
• Do not over‑work the pastry so it stays flaky.
• Cook the sauce just enough to thicken without boiling it.

Chef Tips from the Video

• Lightly sprinkle grated Parmesan before baking for an even tastier crust.
• Use flat‑leaf parsley for a brighter colour.
• For a lighter version, replace half the cream with semi‑skimmed milk.

Troubleshooting

Storage

Refrigerator: Store the filled vol‑au‑vent in an airtight container for up to 3 days.

Freezer: Unfilled vol‑au‑vent can be frozen for 1 month; thaw in the refrigerator before reheating.

Room temperature: Consume within 2 hours if left at room temperature.

Make-Ahead Tips

• Bake the vol‑au‑vent ahead, let them cool and store in the refrigerator; reheat for 5 minutes at 180 °C before filling.
• The sauce can be prepared the day before and gently reheated over low heat.