The vol-au-vent recipe originated in France. Vol-au-vent recipe is usually served as an appetizer. The word “Vol- au- vent” literally means “blown with the wind”. Vol-au-vent recipe is a small hollow case of puff pastry with fillings and called a patty case.
Vol-au-vent recipe is a puff pastry shell with a deep middle pocket for fun fillings. Fillings of Vol-au-vent recipe may be served sweet or with non veg or with veg.
Mix the flour with the salt. Sprinkle water, quickly fluff the dough until the flour holds together.
Press the dough into a square, wrap in plastic. Refrigerate for 30 minutes.
Cut the butter into pieces and sprinkle flour. Pound the butter flat with a French rolling, then use a pastry scraper to gather it, again continue pounding and gathering, until the butter is very pliable and does not break when you fold it.
Butter block wrap in plastic, and chill for 10 minutes (no longer).
Remove the dough from the fridge and roll.
Wrap the butter in the dough.
Fold the corners of the dough over the butter to seal.
Flour the work surface lightly, roll dough to a rectangle.Roll it and Fold it again.
Wrap the puff dough in plastic and chill for 30 minutes.
Repeat rolling and folding the for a total of six turns. The dough is smooth and easy to roll out.
Wrap in plastic, chill for 1 hour or overnight. Use it for making vol-au-vent recipe or any pastry.
Preheat the oven to 400 F (200 C).
For vol-au-vent recipe, roll out pastry on a floured surface, into a rectangular shape, to a thickness of about 2 mm.
Cut round discs using a 3-inch wide round ‘crinkle’ cutter.
Transfer 4 discs to a baking tray lined with parchment paper and brush them lightly with egg wash (1 egg whisked with a little water).
Remaining discs are cut out at center using a smaller 2 inch crinkle cutter, leaving an outer ring.
Place a ring on top of each base and use center as lid. Brush the top of the rings with the egg wash.
Prick the centers of each vol-au-vent shells with a fork, to prevent the centers from rising.
Place vol-au-vent recipe in the fridge for at least 20 minutes (this will help to prevent shrinkage of the pastries when they bake).
Remove from fridge and bake for about 15-20 minutes until the pastries rise and turn golden brown.
Hollow shell is ready for vol-au-vent recipe.
To make vol-au-vents recipe filling place the chicken breasts, ½ onion, garlic, celery stick and several black peppercorns in a medium saucepan and with water.
Bring the water to boil, cook for about 15 minutes until the chicken is cooked tender
Remove chicken from liquid and dice into small cubes.
Pass the stock through a strainer, then set aside for vol-au-vent recipe sauce.
Dice the mushroom into small cubes, add them to a small saucepan add lemon juice, butter, chilli flakes and water. Cook until tender and set aside for vol-au-vent recipe sauce.
Melt the butter in a separate saucepan add the flour and whisk to make a paste.
Whisk in 1 cup of reserved poaching liquid (chicken stock). Whisk until the vol-au-vent recipe sauce thickens.
Add the mushroom mixture, including a little liquid from cooking juice.
Add ½ of the diced chicken pieces, add salt and pepper to taste (the remaining chicken will be added directly to the vol-au-vents recipe later).
When all flavors blended together, add 2 tbsps thickened cream to the vol-au-vent recipe sauce, set aside.
Add a few diced chicken pieces (kept separately for vol-au-vent recipe) into the bottom of each vol-au-vent, top with some of the mushroom/chicken sauce close with lid and sprinkle some chopped parsley on top.
For better results serve vol-au-vent recipe hot.
Ingredients
Directions
Mix the flour with the salt. Sprinkle water, quickly fluff the dough until the flour holds together.
Press the dough into a square, wrap in plastic. Refrigerate for 30 minutes.
Cut the butter into pieces and sprinkle flour. Pound the butter flat with a French rolling, then use a pastry scraper to gather it, again continue pounding and gathering, until the butter is very pliable and does not break when you fold it.
Butter block wrap in plastic, and chill for 10 minutes (no longer).
Remove the dough from the fridge and roll.
Wrap the butter in the dough.
Fold the corners of the dough over the butter to seal.
Flour the work surface lightly, roll dough to a rectangle.Roll it and Fold it again.
Wrap the puff dough in plastic and chill for 30 minutes.
Repeat rolling and folding the for a total of six turns. The dough is smooth and easy to roll out.
Wrap in plastic, chill for 1 hour or overnight. Use it for making vol-au-vent recipe or any pastry.
Preheat the oven to 400 F (200 C).
For vol-au-vent recipe, roll out pastry on a floured surface, into a rectangular shape, to a thickness of about 2 mm.
Cut round discs using a 3-inch wide round ‘crinkle’ cutter.
Transfer 4 discs to a baking tray lined with parchment paper and brush them lightly with egg wash (1 egg whisked with a little water).
Remaining discs are cut out at center using a smaller 2 inch crinkle cutter, leaving an outer ring.
Place a ring on top of each base and use center as lid. Brush the top of the rings with the egg wash.
Prick the centers of each vol-au-vent shells with a fork, to prevent the centers from rising.
Place vol-au-vent recipe in the fridge for at least 20 minutes (this will help to prevent shrinkage of the pastries when they bake).
Remove from fridge and bake for about 15-20 minutes until the pastries rise and turn golden brown.
Hollow shell is ready for vol-au-vent recipe.
To make vol-au-vents recipe filling place the chicken breasts, ½ onion, garlic, celery stick and several black peppercorns in a medium saucepan and with water.
Bring the water to boil, cook for about 15 minutes until the chicken is cooked tender
Remove chicken from liquid and dice into small cubes.
Pass the stock through a strainer, then set aside for vol-au-vent recipe sauce.
Dice the mushroom into small cubes, add them to a small saucepan add lemon juice, butter, chilli flakes and water. Cook until tender and set aside for vol-au-vent recipe sauce.
Melt the butter in a separate saucepan add the flour and whisk to make a paste.
Whisk in 1 cup of reserved poaching liquid (chicken stock). Whisk until the vol-au-vent recipe sauce thickens.
Add the mushroom mixture, including a little liquid from cooking juice.
Add ½ of the diced chicken pieces, add salt and pepper to taste (the remaining chicken will be added directly to the vol-au-vents recipe later).
When all flavors blended together, add 2 tbsps thickened cream to the vol-au-vent recipe sauce, set aside.
Add a few diced chicken pieces (kept separately for vol-au-vent recipe) into the bottom of each vol-au-vent, top with some of the mushroom/chicken sauce close with lid and sprinkle some chopped parsley on top.
For better results serve vol-au-vent recipe hot.
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