📝 About This Recipe
Originating from the legendary French chef Marie-Antoine Carême, the Vol-au-vent—literally 'windblown'—is the pinnacle of laminated pastry artistry. These ethereal, golden-brown puff pastry cases are celebrated for their incredible lightness and crisp, buttery layers. Filled with a rich, velvety ragout of tender chicken and earthy wild mushrooms, they represent the height of classical French bistro elegance, offering a sophisticated harmony of textures in every bite.
🥗 Ingredients
The Pastry Cases
- 500 grams All-butter puff pastry (High-quality, chilled but not frozen)
- 1 large Egg yolk (Beaten with 1 tsp water for egg wash)
- 2 tablespoons Flour (For dusting the work surface)
The Savory Filling
- 300 grams Chicken breast (Poached and cut into 1cm cubes)
- 250 grams Mixed wild mushrooms (Chanterelles, Cremini, or Shiitake, sliced)
- 40 grams Unsalted butter (Divided use)
- 1 large Shallot (Finely minced)
- 1 piece Garlic clove (Crushed and minced)
The Velouté Sauce
- 30 grams All-purpose flour (For the roux)
- 300 ml Chicken stock (High-quality, warmed)
- 100 ml Heavy cream (Room temperature)
- 50 ml Dry white wine (Such as Sauvignon Blanc or Chardonnay)
- 1 teaspoon Lemon juice (Freshly squeezed)
- 1 pinch Nutmeg (Freshly grated)
- 1 tablespoon Fresh tarragon (Finely chopped)
- 1 to taste Salt and white pepper (White pepper keeps the sauce pristine)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper or a silicone baking mat.
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2
On a lightly floured surface, roll out the puff pastry to a thickness of about 5mm. Using a 8cm fluted round cutter, cut out 12 circles.
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3
Place 6 of the circles on the prepared baking sheet. Using a smaller 5cm cutter, cut out the centers of the remaining 6 circles to create rings. Reserve the small centers (these will be the 'lids').
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4
Lightly brush the edges of the 6 whole circles with water. Carefully place the pastry rings on top of the whole circles, pressing gently to adhere. Prick the very center of the base with a fork to prevent it from rising too much.
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5
Brush the tops of the rings and the small 'lids' with the egg wash, being careful not to let the egg drip down the sides, as this will 'glue' the layers and prevent the pastry from rising.
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6
Bake for 18-22 minutes until the pastry is tall, crisp, and a deep golden brown. If the centers have risen too much, gently press them down with a teaspoon while still warm. Set aside.
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7
In a large skillet, melt 15g of butter over medium-high heat. Add the mushrooms and sauté until browned and their liquid has evaporated. Add the minced shallots and garlic, cooking for another 2 minutes until soft. Remove from the pan and set aside.
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8
In the same pan, melt the remaining 25g of butter. Whisk in the flour and cook for 1-2 minutes to create a blonde roux, ensuring it doesn't brown.
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9
Slowly whisk in the white wine, followed by the warm chicken stock. Simmer for 5-7 minutes until the sauce thickens into a glossy velouté.
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10
Stir in the heavy cream, lemon juice, nutmeg, salt, and white pepper. Fold in the cooked chicken, sautéed mushrooms, and fresh tarragon. Heat through for 3 minutes on low heat.
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11
To assemble, place the warm pastry cases on serving plates. Generously spoon the hot creamy filling into each cavity, allowing a little to overflow.
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12
Place the pastry lids at an angle on top of the filling and serve immediately while the pastry is at its crispest.
💡 Chef's Tips
Always use all-butter puff pastry; the flavor and lift are vastly superior to vegetable oil versions. Ensure your pastry is very cold when it goes into the oven to maximize the steam-powered rise. When applying egg wash, avoid the cut edges of the pastry; if egg seals the layers, the vol-au-vent won't rise evenly. If the pastry cases are made in advance, re-crisp them in a 150°C (300°F) oven for 5 minutes before filling. For an extra touch of luxury, add a splash of Sherry or Madeira to the mushrooms during sautéing.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Chablis or a dry Chenin Blanc to cut through the richness. Serve alongside a simple green salad with a sharp Dijon vinaigrette to balance the buttery pastry. Accompany with steamed asparagus spears or buttered peas for a touch of color and freshness. For a grand dinner party, garnish with a sprig of fresh chervil and a tiny drizzle of truffle oil. These work beautifully as a sophisticated starter or a light lunch main course.