RECETTE VOL AU VENT RECIPES

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VOL-AU-VENT EXPRESS - RECETTES



Vol-au-vent express - Recettes image

Provided by LACUISINEDELIDL.BE

Total Time 35 minutes

Prep Time 0 minutes

Cook Time 35 minutes

Yield 4 Personnes

Number Of Ingredients 12

Filet de poulet 600 g
Haché (porc/bœuf) 200 g
Champignons (en tranches) 200 g
Crème culinaire 100 ml
Eau 500 ml
Bouillon de poule 1 cube
Persil plat (haché) 2 c-à-s
Pâte feuilletée 1 feuille
Beurre 40 g
Farine 40 g
Poivre
Sel

Steps:

  • * Préchauffez le four à 200°C. Déroulez la pâte feuilletée et découpez-y des motifs. Faites-les cuire 15 minutes au four. Ce sera le petit 'chapeau' croustillant de votre vol-au-vent. * Faites cuire le poulet 15 minutes dans le bouillon. Sortez-le de la casserole et réduisez-le en petits morceaux. Filtrez le bouillon. * Faites cuire les champignons et les boulettes dans une noisette de beurre. * Pour la sauce:Faites fondre le beurre dans un poêlon. Incorporez la farine et remuez. Ajoutez progressivement le bouillon et laissez cuire et épaissir en remuant, afin d'obtenir une sauce sans grumeaux. Assaisonnez de poivre et sel. * Mélangez le poulet avec la sauce, ainsi que les boulettes et les champignons. Laissez mijoter 5 minutes. Ajoutez la crème et faites chauffer le tout quelques instants. Servez dans des cocottes individuelles et décorez d'un petit chapeau en pâte feuilletée. Terminez par le persil haché.

VOL-AU-VENT AUTHENTIC RECIPE | TASTEATLAS



Vol-au-vent Authentic Recipe | TasteAtlas image

Featured in a classic French cookbook Larousse Gastronomique, this recipe for vol-au-vent was quoted from Carême’s own original book, L’Art de la Cuisine Française au XIXe siècle. It is divided into three steps: preparing the puff pastry (which can be done a day in advance), preparing the classic sauce financière and filling the vol-au-vent.

Provided by TasteAtlas

Prep Time 2 hours 20 minutes

Cook Time 1 hours

Yield 6 servings

Number Of Ingredients 14

FOR THE PUFF PASTRY
500 g flour
3 dl water
1 ½ tsp salt
500 g butter
1 egg
FOR THE SAUCE FINANCIÈRE
lean ham
pinch of mignonette
thyme
bay leaf
mushroom and truffle trimmings
2 tbsp consommé
2 ½ glasses dry Madeira

Steps:

  • First, prepare the puff pastry. Sieve the flour and put it on a board making a well in the middle. Into the center of this circle put salt and water – the exact amount of water may vary depending on the type of flour. Mix and knead until the dough is smooth and elastic. Form into a ball and let it stand for 25 minutes.
  • Roll out the dough evenly into a sheet measuring 20 x 20 cm. Put the kneaded butter in the middle and fold the ends of the dough over the butter to enclose it completely. Leave it stand for 10 minutes in a cool place.
  • The next step is called tourage – giving turns to the dough. Flour the board lightly and roll the dough with a rolling-pin to obtain a rectangle 60 cm long, 20 cm wide and 1,5 cm thick. Refold the strip in three and roll the folded dough in the opposite direction.
  • Give 4 more turns to the dough, leaving it to stand for 10 minutes between each turn. After having been given the 6 prescribed turns, the puff pastry is ready to use.
  • Roll the pastry to a thickness of 5 mm. Cut the first piece in a circle 15 cm in diameter and place it on a baking sheet which has been brushed with water. Cut the second piece into a circle and remove a round from the middle so it resembles a ring with the interior diameter of 11 cm and the exterior diameter of 16 cm. Brush the first piece with water and place the second piece on top. Press lightly to fix and leave for 10 minutes
  • Brush the top with a beaten egg. Cut a circle on the central part which will be used as a lid after baking. Bake in a hot oven (180°C) for 20 to 25 minutes. Detach the lid afterward and leave to cool.
  • Next, prepare the sauce Financière. Put the shredded ham, mignonette, thyme, bay leaf, mushroom and truffle trimmings and 2 glasses of Madeira in a saucepan. Boil down over low heat and add the consommé. Boil down in half, strain, put back on the heat and mix in ½ glass Madeira. Finally, boil down in a bain-marie.
  • Assemble the vol-au-vent by filling them with tepid sauce Financière and covering them with a lid. Serve immediately.

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