Can I make vol-au-vent without using cream?

Yes, you can replace the cream with a plant-based milk or yogurt, or thicken the sauce with an alternative thickener such as cornstarch, potato starch, or rice flour.

Can I make vol-au-vent in advance and reheat it?

Yes, vol-au-vent can be made in advance and stored in the refrigerator or freezer. It can then be reheated in an oven or on low heat on the stove.

Vol-au-vent dish with puff pastry crust

Name: Vol-au-vent dish with puff pastry crust
Cook time: 1 min
Total time: 1 min
Ingredients: 1 free-range chicken; 2 onions; 5 cloves; thyme or bay leaf; pepper and salt; 3 carrots; 1 leek; 50 g butter; 60 g flour; 100 ml cream; 250 g frozen peas; 2 sheets of puff pastry; 500 g white mushrooms; juice of 1 lemon; pepper and salt; 2 tbsp water; 1 tbsp flour; 300 g mixed minced meat; pepper and salt; 1 yellow onion; 1 egg; 4 tbsp breadcrumbs; 1 tsp paprika powder; 1 tbsp butter; 1 yolk; 1 tbsp milk

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A vol-au-vent but with a puff pastry crust on top! A mega dish to put in the middle of the table.

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Ingredients

What do you need?

Quantity:

Ingredients vol-au-vent
1 free-range chicken
2 onions
5 cloves
thyme or bay leaf
pepper and salt
3 carrots
1 leek
50 g butter
60 g flour
100 ml cream
250 g frozen peas
2 sheets of puff pastry

Ingredients mushrooms
500 g white mushrooms
juice of 1 lemon
pepper and salt
2 tbsp water
1 tbsp flour

Ingredients meatballs
300 g mixed minced meat
pepper and salt
1 yellow onion
1 egg
4 tbsp breadcrumbs
1 tsp paprika powder
1 tbsp butter

Ingredients egg wash
1 yolk
1 tbsp milk

1 free-range chicken
2 onions
5 cloves
thyme or bay leaf
pepper and salt
3 carrots
1 leek
50 g butter
60 g flour
100 ml cream
250 g frozen peas
2 sheets of puff pastry

500 g white mushrooms
juice of 1 lemon
pepper and salt
2 tbsp water
1 tbsp flour

300 g mixed minced meat
pepper and salt
1 yellow onion
1 egg
4 tbsp breadcrumbs
1 tsp paprika powder
1 tbsp butter

1 yolk
1 tbsp milk

Preparation method

How do you make this?

Preparation method for mushrooms

Halve the mushrooms.
Put them in a saucepan with butter, lemon, pepper, and water.
Cover with butter paper.
Let simmer for 5 minutes.

Preparation method for meatballs

Finely chop the onion.
Mix pepper, salt, chopped onion, egg, breadcrumbs, and paprika powder into the minced meat.
Roll balls from the minced meat mixture.
Fry the meatballs in butter.

Preparation method for puff pastry crust

Roll out the 2 rolls of puff pastry.
Make decorations in 1 roll of puff pastry with a fork.
Place this roll of puff pastry on the 2nd roll and cut out circles (about 7 centimeters in diameter).
Keep the puff pastry in the refrigerator.

Preparation method for egg wash

Mix a splash of milk with an egg yolk.
Keep the egg wash in the refrigerator.

Preparation method for vol-au-vent

Peel the carrots and onions.
Stick the cloves into the onion.
Put the carrots, onions, farm chicken, thyme or bay leaf, pepper, salt, and leek in a large cooking pot and bring to a boil with water.
Once you reach the boiling point, let it simmer for another 30 minutes.
Let the farm chicken cool in the broth.
Remove the farm chicken from the broth and carefully take off all the pieces of meat. Do not use any bones or skin. You only need the large pieces of meat. Once done, set the meat aside.
Strain the broth and reserve 1.5 liters.
Melt the butter in a pan until it foams and add flour.
Cook the flour until you smell cookies.
Deglaze with part of the broth and whisk well until you get a thick smooth paste.
Add the rest of the broth and let it simmer gently for 5 minutes. Strain or blend if you get lumps.
Add the chicken meat, meatballs, mushrooms, peas, and cream.
Let it simmer gently for 5 minutes and then cool down.

Preparation method for vol-au-vent dish

Preheat the oven to 195°C.
Place the cold vol-au-vent in a low baking dish and press down as evenly as possible.
Place the circles of puff pastry on top and brush with the egg wash.
Bake for 30 minutes until you get a wonderful and beautiful golden dish.
Serve the nests in bowls and enjoy!