Vol-au-Vent

Indulge in the flaky layers of a classic French vol-au-vent, filled with tender chicken, earthy mushrooms, and a rich cream sauce. This elegant dish is perfect for a special occasion or a cozy weeknight dinner.

• 500 grams puff pastry
• 300 grams chicken breast
• 200 ml chicken stock
• 200 ml heavy cream
• 2 tablespoons butter
• 1 medium onion
• 100 grams mushrooms
• 1 tablespoon flour
• to taste salt and pepper

Method

1. 1

   Preheat the oven to 200°C (400°F).

2. 2

   Roll out the puff pastry on a floured surface to about 3mm thick. Cut out circles using a cookie cutter.

3. 3

   Using a smaller cutter, cut out the center of half of the circles to create rings. Place the rings on top of the full circles to form the vol-au-vent shapes.

4. 4

   Brush the pastry with an egg wash made from beaten egg and water. Bake in the preheated oven for 15-20 minutes until golden.

5. 5

   In a pan, melt the butter over medium heat. Sauté the chopped onion until translucent, then add the chicken and mushrooms. Cook until the chicken is browned.

6. 6

   Sprinkle the flour over the mixture and stir. Gradually add the chicken stock and cream, stirring continuously until the sauce thickens. Season with salt and pepper.

7. 7

   Remove the pastry from the oven and carefully remove the top parts. Fill the bases with the chicken and sauce mixture.

8. 8

   Replace the tops and serve immediately, garnished with fresh herbs if desired.