A classic and timeless vol-au-vent featuring a rich and savory blend of tender poultry and delicate button mushrooms. This elegant filling in a silky white cream sauce will delight even the most discerning palates and bring a touch of sophistication to your table.
⏱️65 min
📊Medium
👥6 servings
🍽️Starter
festivefamily
Ingredients
320 gpuff pastry
400 gchicken breast fillet
300 gfresh button mushrooms
50 gbutter
30 gflour
300 mlwhole milk
2 pièceswhite onions
1 pièceegg yolk
1 pincéenutmeg
2 pincéessalt and white pepper
1 cuillère à soupefresh flat parsley
Instructions
1PREPARE THE PUFF PASTRY: Preheat your oven to 200°C (thermostat 6-7). Carefully unroll the puff pastry on a lightly floured work surface, taking care not to tear it. Cut 12 regular discs 8 cm in diameter using a pastry cutter. Arrange them on a baking sheet lined with parchment paper, spacing them 3 cm apart. Brush each disc with egg yolk diluted in a teaspoon of cold water to create a shiny, appetizing glaze. Refrigerate for 10 minutes to stabilize the pastry before baking.
2BAKE THE VOL-AU-VENTS: Bake the pastries for 25 to 30 minutes until they are magnificently puffed and golden with an even blonde color. They should be crispy and sound hollow when tapped. Remove the baking sheet from the oven and let cool for a few minutes. Carefully cut a lid from the top third of each vol-au-vent with a small sharp knife, then gently hollow out the interior cavity for the filling, taking care to preserve good pastry thickness.
3PREPARE THE CHICKEN: Place the chicken breast fillet in a pot of cold lightly salted water. Bring to a boil, then reduce heat and simmer gently for 18 to 20 minutes until the chicken is completely cooked and a knife blade passes through it easily. The chicken should be tender and opaque. Pour the contents into a fine strainer to drain the chicken, then let cool slightly before cutting it delicately into small regular dice approximately 1 cm on each side.
4PREPARE THE MUSHROOMS: Clean the mushrooms with a damp cloth or soft brush without soaking them to prevent them from absorbing water. Remove the earthy stems with a small knife. Cut the mushrooms into regular slices approximately 3 to 4 mm thick. Peel the white onions and cut them into very fine brunoise (small dice) so they blend harmoniously into the sauce. The fine texture of the onion will almost dissolve into the preparation, adding flavor without perceptible texture.
5PREPARE THE BÉCHAMEL SAUCE: Melt 40 g of butter in a saucepan over medium heat without letting it brown. Immediately add the flour in a stream, stirring vigorously with a wooden spoon to prevent lumps from forming. Cook for 1 to 2 minutes to eliminate the flour taste, then gradually pour in the warm milk in a continuous stream while stirring constantly to obtain a smooth and homogeneous sauce. Gently bring to a boil while continuing to stir, then reduce heat and simmer for 5 minutes until the sauce thickens and coats the spoon.
6FINALIZE THE FILLING: In another saucepan, lightly sauté the mushrooms and onion in the remaining butter (10 g) for 3 to 4 minutes until the mushrooms release their moisture and lightly color. Pour the hot béchamel over this mixture, stirring gently. Incorporate the diced cooked chicken and simmer for 2 minutes so all elements absorb the flavors. Season generously with salt, white pepper, and a generous pinch of freshly grated nutmeg which adds a delicate aromatic note. Off heat, sprinkle with chopped flat parsley. Generously fill each vol-au-vent with this creamy filling, place the small pastry lid on the side, and serve immediately.