How To Make Chicken Filling For A Vol Au Vent - French Chef Edition
Fat Julie shows you how to make chicken filling for a vol-au-vent.
YOU WILL NEED:
150 g chicken breast
150 g of lamb ris or sweetbread
350 g of mushrooms
40 g of butter
40 g of flour
500 ml of chicken broth
100 ml of cream
1 teaspoon of salt
Some ground pepper
***in the video, I use 300 g of chicken instead of 150 g of chicken and 150 g of lamb ris. We enjoyed the one with only chicken a lot more.
DIRECTIONS:
Pour the chicken broth into a pot and add veal/lamb and chicken. Bring to a simmer and let it cook for 25 minutes.
Remove the feet from the mushrooms and cut them into quarters.
Add them to the chicken broth and continue cooking for 5 minutes. Use a slotted spoon to remove the ingredients from the broth and keep them warm while reserving the broth.
In a big pot, make a roux with the butter and flour. Add the broth all at once while whisking. Add the cream and let simmer for 10 minutes while whisking. Taste it and adjust seasoning if needed.
Cut the meat up into small pieces and add it and the mushrooms to your sauce.
Spoon your mixture into the vol-au-vent cups and sit the tops of the cups decoratively on top of your filling.
Clodagh's Vol Au Vent Masterclass | This Morning
The vol au vent is back. Last week saw sales of the 1970s party favourite soar - and supermarket websites were running out of them. But who needs a supermarket vol au vent when you can make your own. Clodagh McKenna joins us with a masterclass to make your own and have your guests fighting for more this Christmas.
Broadcast on 13/12/21
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DELICIOUS CHICKEN MUSHROOM VOL AU VENT
Hi guys! Today I am sharing with you my recipe for these amazing chicken mushroom vol au vent. This is a great appetizer especially with the holidays coming up soon. I hope this inspires you to reproduce it. If you do please don't forget to tag me on Instagram @iamfatoubulous and comment down below to let me know how you liked it.
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Bouchée a La Reine: a warm starter fit for a queen (French classic)
Join my online French cooking classes ????????: The Bouchée à la reine is a French cuisine classic starter made out of a golden and crunchy pure butter puff pastry casing (Vol au vent) which is filled with a voluptuous and tasty creamy chicken mushroom veloute sauce.
In this video recipe tutorial we are going to learn how to make a vol au vent sauce using the traditional Escoffier style for the bouchée a la reine recipe.
ingredients:
6 small vol au vent or 4 large one ( puff pastry casings)
see previous video to learn ho to make them
For the boiled chicken:
1 chicken ( approx 1.2 kilos)
100 grams of chopped leeks
100 grams of chopped onions
100 grams of choppedcelery
100 grams of chopped carrots
1 large bouquet garni ( made with thym, bay leave celery and parsley stokes)
1 teaspoon of black peppercorn
1 teaspoon of juniper berries
1 table spoon of salt
half a lemon juice
1 piece of cooking string to truss the chicken.
For the veloute sauce ( parisian sauce):
1 litre of chicken broth
40 grams of plain flour
40 grams of butter
250 grams of mushroom 150 grams of button mushrooms and 100 grams of morels)
2 chicken breasts diced. ( reserve some chicken meat to for serving)
1 egg yolks
up to 200 ml of cream ( heavy whipping creme or creme fraiche)
1 table spoon of cognac
1 table spoon of chopped parsley.
salt and pepper to season.
to white cook the button mushroom:
water 1 table spoon of butter
one squeeze of lemon juice
This vol au vent recipe has everything you would ever expect from a French classic dish. Personally I like to describe it as an elegantly old-fashioned starter fit for Kings.
We will see in details how to make a type of veloute called the “Parisian sauce. and create the Vol au vent filling called: a la reine” which is composed of a Salpicon (diced pieces) of chicken and forest mushrooms.(chicken mushroom veloute sauce)
A bit of history:
With the pastry chefs of the court of Versailles, the queen of France Marie Leszczynska (1703-1768), daughter of Stanislas Leszczynski, king of Poland, would be the historical origin of this traditional recipe of French gastronomy. Inspired by pastries made from sweet puff pastry like the wells of love created by Vincent La Chapelle made for her rival Madame de Pompadour, she would have looked for aphrodisiac dishes and asked Nicolas Stohrer to create a salty version to regain the favors of Louis XV, her husband.
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Vol au Vent Delights: Chicken and Bacon Filling Recipe Revealed
Join us in this delectable culinary adventure as we unveil the secrets to crafting a mouthwatering chicken and bacon filling for Vol au Vent. Indulge in the perfect combination of tender chicken, crispy bacon, and savory flavors, resulting in a heavenly bite-sized treat that will leave your taste buds in awe.
Ingredients
Vol au Vent
onion
bacon
red pepper
fried chicken
cream of chicken,
cheddar,
pepper,
parsley
Brasserie9- Chicken Vol-Au-Vent
Chef Nung, Sous Chef of Brasserie 9, fine French cuisine, recommends you Bouchée à la reine Vol-Au-Vent filled with chicken and mushroom in cream sauce. You will see in this video how he cooks by Gourmet House Channel !