How To make Chicken Vol Au Vents
6 puff pastry shells
frozen
2 cups white sauce :
prepared as
directed 1/2 cup chicken broth :
prepared as
directed 2 tablespoons sherry
2 cups chicken :
cooked and cubed
1 freezer container -- quart
Stir chicken broth and sherry into warm white sauce. Add chicken meat, cooked a nd cubed. To freeze: pour sauce into freezer container. Freeze. Bundle with: fr ozen puff-pastry shells. To prepare: Bake pastry shells as directed. Place froz en sauce into saucepan, and reheat gently on top of stove, stirring occasionall y. Add 1 tablespoon water or stock if necessary. To serve, spoon hot sauce into puff-pastry cases; serve. Serving Ideas : Ratatouille, Spinach Salad and Frenc h Bread NOTES : A fine luncheon dish
How To make Chicken Vol Au Vents's Videos
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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Chicken Vol au Vents Recipe
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• 100 g chicken boneless, small cubes
• 200 g white mushrooms
• 1 tbsp butter
• 1 tsp olive oil
• 4 garlic cloves, minced
• 1 small onion, chopped
• ½ tsp black pepper, crushed
• 1 tsp dry mix herbs
• ½ tsp chili flakes
• Salt to taste
• 1 tbsp all-purpose flour
• ½ cup cooking cream
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• Puff pastry sheets
• 1 Egg whisked with 2 tbsp milk, for egg wash
• 2 Round cutters, one slightly smaller than the other
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1. In a microwave safe glass bowl add all ingredients for filling except flour and cream. Cook the mixture for 7 mins at 100% micro power level.
2. Combine cream and refined flour in a small bowl and add to the cooked chicken filling mixture. Heat the filling mixture for 3 mins at 100% micro power level till it turns semi dry.
3. Take a frozen puff pastry sheet and cut rounds out of it.
4. On a baking tray lined with parchment paper, place these rounds with distance between them. This is the base of the vol au vent shells.
5. Cut some more rounds of the same size and by using a slightly smaller cutter (cut out the inner portion so you are left with an outer ring. If you have 10 bases you need 20 outer rings. 2 outer rings for each puff pastry base.
6. Brush the bottom base with egg wash, place one outer ring on the edges. Prick the middle of the base 2-3 times to prevent that area from puffing up. Then brush some egg wash, place the second ring.
7. Give a final brush of egg wash and repeat for all rounds. Refrigerate these pastries for 15 mins.
8. Bake in a pre-heated oven at 200°C (400 °F) for 20 mins until golden and puffy.
9. Take out and spoon some of the chicken and mushroom filling inside.
10. Garnish with chives and serve.
How to make Vol-au-vent Cases
Full Recipe, hints & tips here:
These crispy flakey vol-au-vent cases made with puff pastry are the perfect base for a variety of your favourite fillings. They can be made ahead and filled at the last minute and are the best retro canapé or appetiser!
Chicken & Vegetable Vol-au - vents
To get the recipe click on the link below.
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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Chicken & Leek Vol Au Vent Recipe - Look and Cook step by step recipes | How to cook Recipe
CHICKEN AND LEEKS VOL AU VENT RECIPE (#LC14099): This is a little puff pastry cases that are filled with chicken and leeks. The filling can be made with mushrooms and leeks as well which will be called mushroom and leeks vol au vent. A delicious canape that you should try! Garnish it with dry parsely and dill.
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Look and Cook the full recipe with step by step pictures and ingredients, click here:
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