Decadent Homemade Vol-au-Vent: A Classic French Puff Pastry Delight

Ingredients

  • 1 sheet of puff pastry
  • 1 egg yolk
  • 150g of chicken breast, cubed
  • 1 tablespoon of butter
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 100g of button mushrooms, sliced
  • 2 tablespoons of all-purpose flour
  • 200ml of chicken broth
  • 100ml of heavy cream
  • Salt and pepper to taste
  • Parsley for garnish

Steps and instructions

  1. Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit).
  2. Roll out the puff pastry and cut out 12 circles with a diameter of about 10 cm each. Cut out an inner circle of about 6 cm in 6 of the pieces. These will be the lids of the vol-au-vent.
  3. Place the 6 whole circles on a baking tray lined with baking paper. Brush the edges with egg yolk.
  4. Place the rings (the circles with the hole) on top of the egg-brushed bases. Brush the top of the rings with egg yolk as well.
  5. Bake in the preheated oven for about 15-20 minutes, or until golden brown. Let them cool.
  6. While the pastry shells are cooling, start preparing the filling. Heat the butter in a pan over medium heat. Add the onions and garlic and sauté until soft.
  7. Add the chicken cubes to the pan and cook until no longer pink. Then add the mushrooms and continue to cook until they are soft.
  8. Sprinkle the flour over the chicken and mushrooms, stirring to coat. Slowly add the chicken broth, stirring constantly to prevent lumps.
  9. Once the mixture has thickened, add the cream and season with salt and pepper. Cook for a couple more minutes until the sauce is creamy.
  10. Spoon the chicken and mushroom mixture into the cooled pastry shells.
  11. Garnish with parsley and serve.

Tools for making

  • Baking tray - Used to bake the puff pastry shells.
  • Baking paper - Placed on the baking tray to prevent sticking.
  • Rolling pin - Used to roll out the puff pastry.
  • Pastry cutter - Used to cut out circles from the puff pastry.
  • Pan - Used to cook the chicken and mushroom filling.
  • Spatula - Used to stir and mix the ingredients in the pan.
  • Knife - Used to finely chop the onion and slice the mushrooms.
  • Cutting board - Provides a surface for chopping ingredients.
  • Whisk - Used to whisk the egg yolk for brushing the pastry.
  • Brush - Used to brush the pastry with egg yolk.
  • Measuring spoons - Used to measure the flour and seasonings accurately.

Recipe variations

  • Use filo pastry instead of puff pastry for a lighter and flakier crust.
  • Replace chicken with shrimp or seafood for a seafood vol-au-vent.
  • Make a vegetarian version by substituting the chicken with tofu or a medley of vegetables like bell peppers, zucchini, and carrots.
  • Add some grated cheese, such as Gruyere or Parmesan, to the filling for an extra flavor boost.
  • For a creamy and indulgent twist, replace the heavy cream with sour cream or cream cheese.
  • Add a touch of herbs like thyme, rosemary, or tarragon to the filling for an aromatic variation.
  • Experiment with different types of mushrooms, such as shiitake or oyster mushrooms, to enhance the earthy flavor.
  • Try using a different broth, such as vegetable broth or mushroom broth, to change the taste profile of the filling.
  • For a rustic touch, top the vol-au-vent with a lattice pattern made from strips of pastry.
  • Add a splash of white wine or brandy to the filling to add depth and complexity to the flavors.

Recipe overview

Vol-au-vent is a delicious French dish that will transport you to a Parisian café with its sophisticated flavors. This recipe calls for a crispy puff pastry shell filled with a creamy chicken and mushroom mixture. The pastry shells, known as vol-au-vent, are light, flaky, and provide the perfect contrast to the rich filling. Making your own vol-au-vent may seem daunting, but this recipe breaks down the process into simple steps. You'll start by creating the pastry shells - don't worry, store-bought puff pastry works perfectly here. While the shells are baking, you'll create a savory chicken and mushroom filling. Once both components are ready, you simply assemble and serve. This dish is perfect for a special occasion, or when you simply want to treat yourself to a gourmet homemade meal. Enjoy the process of creating this French classic!

Common questions

  1. Can I use store-bought puff pastry? Absolutely! Using store-bought puff pastry is a convenient option for this recipe.
  2. Can I substitute chicken with another protein? Yes, you can substitute chicken with other proteins like turkey, ham, or even seafood like shrimp or fish.
  3. Can I make the filling ahead of time? Yes, you can prepare the filling ahead of time and store it in the refrigerator for up to 24 hours. Just make sure to reheat it before spooning it into the pastry shells.
  4. Can I freeze the vol-au-vent? While it is possible to freeze the vol-au-vent, it is best to freeze the pastry shells separately from the filling to maintain their crispness. Thaw them separately and then assemble just before serving.
  5. Can I reheat the vol-au-vent? Yes, you can reheat the vol-au-vent in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for about 10 minutes until warmed through. Avoid reheating in the microwave as it may make the pastry soggy.
  6. What other garnishes can I use? Aside from parsley, you can garnish the vol-au-vent with chopped chives, diced tomatoes, or a sprinkle of grated cheese.

Serving dishes and utensils

  • Baking tray - For baking the vol-au-vent shells.
  • Baking paper - To line the baking tray and prevent sticking.
  • Pastry brush - For brushing the pastry with egg yolk.
  • Pan - For cooking the chicken and mushroom filling.
  • Spatula or wooden spoon - To stir and combine the ingredients in the pan.
  • Knife - For chopping the onions, garlic, and mushrooms.
  • Cutting board - To provide a surface for chopping ingredients.
  • Whisk - To mix the flour and chicken broth smoothly.
  • Measuring spoons - To accurately measure the ingredients.
  • Oven - For baking the vol-au-vent shells.

Origin stories

Vol-au-vent, a French term which means "blown by the wind", due to its lightness, is a small hollow case of puff pastry. It has its roots in the 18th century France and is considered a classic of French cuisine. The credit for this delicate delight goes to Antonin Carême. Carême, known for his lavish presentations, was one of the world's first celebrity chefs. He declared that the cases should be made large enough for a whole bird to be placed inside. Over the years, these pastries have downsized considerably, but the heart of Carême's creation remains - a light, crispy pastry filled with a creamy, savoury filling, that transports you to the charming streets of 18th century Paris with every bite.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.