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