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Extraordinary as an appetizer, tasty, good-looking, vol au vent are some of the appetizers that will definitely impress at a festive meal! and because I am late with the recipes I prepared for the holidays, I present them to you now, I hope you will consider them for the next time ;-)!
- For 10 pieces
- a package of 450 gr
- or preserve mushrooms
- a small onion
- 2 tablespoons oil
- 50 ml white wine
- salt / pepper to taste
- green dill
Preparation time: less than 60 minutes
RECIPE PREPARATION Wind flight:
- Thaw the dough with approx. 2 hours before.
- When it has thawed, dust the worktop with flour, then cut out circles with a round shape (cookies or even a glass with a diameter of about 6 cm). We will cut half of the circles in the middle with another round, smaller shape.
- Grease the circles filled with a little water then glue them with the other half cut in half and place them lightly in a tray lined with baking paper. We put the rest of the cut dough in a separate tray.
- Preheat the oven to 200ºC and bake the baskets until nicely browned, approx. 20-25 min., Depending on each oven.
- They will increase in height quite a bit and the basket hole may be filled with dough from its base, but we can push lightly by hand to leave the dough and we can fill them as long as they are hot.
Saute a chopped onion in 2 tablespoons of oil until soft. Add wine, salt and pepper.
Chop the mushrooms as small as we can (or chop them in the food processor) then add them over the onion and let them boil together for a few minutes, stirring constantly. When the composition has decreased and the wine has evaporated, turn off the heat and add the chopped dill.
Let the composition cool, then, with the help of a teaspoon, fill the baskets.
We can serve them hot or cold!
I'm a delicious fluff!
you can use different shapes, evenings, serrated, hearts, etc!
they can be filled with cheese, pate, even caviar or fish paste.
Vol-au-vents are back: puff pastry towers get a timely, tasty makeover
I’m delighted to share the news that vol-au-vents are back. These little towers of puff pastry with their jaunty lids have slipped off many menus over the past few years. They had been a central part of buffets, wedding banquets and festive platters for years. But lately they have become smaller and smaller, culminating in tiny bite-size sofas masquerading as vol-au-vents.
Once the darling of fancy dinner parties, these light pastry bites became a little dated and jaded in the noughties but they are back now with a bang or, rather, a puff. They are little individual feet, really. Whatever filling you choose ends up encased in the pastry. You could go sweet with stewed Bramley apple rippled with custard or mincemeat and a dollop of rum butter. Savory versions include the classic mushroom, smoked salmon and dill with crème fraîche, or chicken.
I hadn’t made them in so long but loved the idea of individual mushroom pies, and my kids did too. Here I’ve made a creamy, thyme-scented sauce with mushrooms. It’s a great way to use leftover roast chicken if you have it to add. Or you could add a teaspoon of garam masala for a coronation chicken version, sprinkling some nigella seeds on the pastry case before baking.
I don’t think it’s too early to mention leftover turkey either. A little goes a long way in this recipe alongside the mushrooms. Served with a dollop of cranberry sauce it’s the perfect St Stephen’s Day lunch.
Lately I’ve been growing my own mushrooms. It has always been something I’ve wanted to do and having perfected sourdough and banana bread in the first lockdown, I knew mushrooms were next on my bucket list.
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Ballyhoura Mushrooms sell blocks, filled with spores of oyster and nameko mushrooms, for customers to grow themselves at home. It is mushroom growing made as simple as possible with pretty much guaranteed results. I was still thrilled though, and my children were in awe, to see the fungi double in size in a day, practically growing before our eyes. It was a wonderful example for them of where our food comes from and how we get it.
I had great fun cooking the mushrooms in different ways. One of my favorite was teriyaki mushrooms, for which I marinated the meaty oyster mushrooms first. In place of mirin I used some Kinsale Atlantic Dry Mead for a slightly sweet, fermented honey flavor. It was so simple but delicious with soy sauce and plenty of ginger on a bed of rice.
This vol-au-vent creamy mushroom doesn’t involve mixing a heavy, flour-based roux but instead relies on fresh cream. It’s lighter and fresher. Mascarpone can also be used. While I love the classic combination of thyme and mushroom, using French tarragon instead makes this a very elegant dish.
MUSHROOM AND THYME VOL-AU-VENTS
6 large frozen vol-au-vent cases
1 egg, beaten
1 tbsp butter
400g mushrooms, sliced
1 clove garlic
Sp tsp Dijon mustard
Squeeze of lemon juice
4 tbsp fresh cream
1 tsp fresh thyme leaves
Black pepper and salt
1 Preheat the oven to 200 degrees Celsius. Arrange the frozen vol-au-vent cases on a lined tray. Brush with the beaten egg. Bake for 10-12 minutes until puffed up and golden. Set aside.
2 Melt the butter in a heavy-based frying pan. Sauté the mushrooms until golden, add the garlic and stir until the raw flavor is gone - about one minute.
3 Remove from the heat and season well with black pepper and a little salt. Add a generous squeeze of lemon juice, the mustard, thyme and crème fraîche. Stir gently to combine.
4 Remove the lid from each pastry case and spoon into the hot mushroom mixture. Sprinkle with a little fresh thyme and serve right away.
Chicken vol au vent recipe by mom
Ingredients for 4 people
For the filling
- 1 chicken, (ideally black-legged or farm chicken)
- 250g minced veal
- 250g white mushrooms
- 60g butter
- 80g flour
- 1 egg
- 1.5l chicken stock (make it yourself with chicken, leek, carrot, and celery or use chicken stock cubes)
- 1 tbsp bread crumbs
- 1 clove of garlic
- Salt and pepper
For the shells
1. Boil the chicken in the stock over medium heat. The meat should fall off the bone, so this should boil for about 1 hour.
2. Mix the minced meat with the egg and breadcrumbs. Season with a bit of salt and pepper, and mold the mixture into little meatballs using your hands.
3. Cut the mushrooms into quarters and heat them in the butter along with the crushed garlic for approximately 5 to 8 minutes.
4. Take the chicken out of the stock and pull all the meat off in small pieces. Add the meatballs to the stock, cooking them like this for approximately 5 minutes.
5. Now to make the sauce! First, make the roux: melt the butter over low heat (do not let it brown), and add the flour. Stir well until the flour has soaked up the butter and is a dry paste & # 8211 it should not bake at this stage.
6. Then, using a large spoon, add the strained stock 1 or 2 spoonfuls at a time and stir constantly. After a few minutes of pouring you should have a runny sauce.
7. Next add the mushrooms (without the garlic), the chicken, and the meatballs.
8. Squeeze in some lemon juice and season the chicken mixture with salt and pepper. You can also add some cream at this point if you want, but it is not really necessary.
You can buy vol au vent cases anywhere in Belgium at the bakery or in a department store. Alternatively, you can make them yourself really easily. Here’s the method for making one shell (you’ll need two circular pastry cutters, one large and one small):
1. Push six circles out of the pastry using the large pastry cutter.
2. Using the smaller cutter, cut out a circle in the middle of four of the larger circles. This will leave you with four rings and two full circles.
3. Make the case by stacking the four rings on top of each other on one of the full circles. At the top, put the last full circle and glue them closed with a mixture of egg yolk and some water. Bake them in the oven at 180 ° C for about 15 & # 8211 20 minutes.
4. When cool, remove the lid and fill the case with the vol au vent sauce. Replace the lid as a garnish, or rest it to one side on the plate. Serve with fries (and maybe a glass of white wine) & # 8211 delicious!
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Recipe: Perfect Wind Flight
Wind flight. A vol-au-vent is a small hollow case of puff pastry. It was formerly also called a patty case. A vol-au-vent is typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece.
The Best Vol Au Vent Recipes on Yummly Shrimp Vol-au-vent, Leek And Tomme De Savoie Vol Au Vents, Mushroom Vol Au Vents. These cut vol au vent pastry cases are the perfect container for classic starter bouchées à la reine, or for any savory filling of your choice! You can cook Vol au vents using 9 ingredients and 7 steps. Here is how you cook that.
Ingredients of Wind Flight
- You need of Ready made puff pastry (not ready rolled!).
- Prepare of Round pastry cutters :.
- Prepare 1 of medium.
- It & # 8217s 1 of small.
- It & # 8217s of Fillings examples :.
- It & # 8217s of Egg mayo / salad.
- It & # 8217s of Prawn cocktail.
- Prepare of Tuna mayo.
- It & # 8217s of Chicken salad.
These vol-au-vents are the perfect no-fuss fancy food they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. Vol-au-vents can be stuffed with various fillings, such as mushrooms, prawns, fruit, or cheese. Translations in context of & # 34vol-au-vents & # 34 in English-Russian from Reverso Context: Some nicely chilled Blue Nun and some vol-au-vents.
Step by step wind flight
- Roll out pastry to approx ½ centimeters thick ..
- Cut medium sized circles out of the pastry ..
- Using the small cutter, press gently to make an indentation in the center of cut out pastry circle, without cutting all the way through ..
- Bake in preheated oven for 15-20mins at 180-200 ° c .. until well risen and browned ..
- Leave to cool. Then gently press the centers down to crack and flatten them into a pastry cup ..
- Try to fill close to the time you intend to eat them. And ensure fillings are not too wet. For example, ensure prawns have been drained of any excess water before mixing with seafood sauce ..
- Here, I used fresh king prawns which had 15 minutes or so to drain in a sieve before I mixed seafood sauce into them. I filled each Vol au vent with 3 prawns each. The remainder we used tuna sweetcorn mayo as a filling with a slice of cucumber. Both were delicious !.
For this vol-au-vent sauce, I chose carrots, corn, and green peas as vegetables, but there are so many possible variations: mushroom, zucchini, celery, squash… To complete it all, you can serve the vol. au-vent definition: a very light puff pastry case filled either with a savory mixture in a richly flavored. Meaning, pronunciation, translations and examples. the vol au vent (translated fly in the wind) are light and airy puff pastry cases that are used in French cuisine to make what is called bouchees. (the most commonly know is the bouchee a la reine). recipe. These Vol-au-vent recipes will make four different vol-au-vent fillings and trust us, they & # 39ll be gone in This easy vol-au-vent recipe uses ready-made vol-au-vent cases for some easy but impressive party. Line a large baking tray with baking parchment.
A vol-au-vent is typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece.  The pastry is cooked, then filled with any of a variety of savory or sweet fillings.
The pastry is sometimes credited to Antonin Carême.  However, an entremet called cupcakes fly in the wind is mentioned in François Marin's 1739 cookbook The Gifts of Comus, years before Carême's birth. 
In France, it is usually served as an appetizer or a small snack, filled with chicken or fish.
In Belgium, it is a common main dish that can be found on the menus of most restaurants, and is almost always filled with a combination of chicken, mushrooms, and small meatballs, served with either mashed potatoes or fries. This Belgian variation is also available in some places in the Netherlands, where it is called pasteitje ("little pastry"). In American cuisine, chicken à la King was formerly a popular filling.
In Pakistan, vol-au-vents with meat filling are called "patties": round ones usually have a chicken filling, and rectangular ones have a beef filling. They are served with chutney. [ citation needed ]
- ^ Vine, Frederick T. (1900). Savory Pastry: Savory Dish and Raised Pies, Pork Pies, Patties, Vol-au-vents, Mincemeats and Pies, and Miscellaneous Savory Pastries. London: Office of the "Baker and Confectioner". Savory Pastry at Google Books.
- "Vol-au-vent". CooksInfo.com. June 27, 2004. Retrieved 8 October 2012.
- Kelly, Ian (2005) . Cooking for Kings: The Life of Antonin Carême, the First Celebrity Chef. New York: Walker. ISBN0-8027-7731-7. Cooking for Kings: at Google Books.
- Marin, François (1739). The Gifts of Comus or the Delights of the Table (in French). Paris: Chez Prault, Fils. pp. 222 and 235. The Gifts of Comus, or the Delights of the Table. (published by Fr. Marin), (pref. by PP. Pierre Brumoy and G. H. Bougeant), pp. 222, at Google Books.
This article about French cuisine is a stub. You can help Wikipedia by expanding it.
Quick Seafood Vol-Au-Vent
In saucepan, melt butter over medium heat cook onion, stirring often, for 3 minutes. Add flour cook for 1 minute, stirring constantly.
Gradually whisk in milk bring to boil, whisking constantly. Reduce heat simmer, whisking often, until thickened slightly, 5 to 7 minutes. Season with salt and pepper.
Preheat oven to 325 & degF. Stir shrimp, scallops and peas into sauce cook over low heat, stirring occasionally, until shrimp and scallops are cooked through, 3 to 5 minutes. Stir in dill and lemon juice.
Meanwhile, bake pastry shells on baking sheet until golden brown, about 5 minutes. Fill pastry shells with seafood mixture. Garnish with dill and pepper.
Test Kitchen Tip: Cut out small rounds from puff pastry sheets to cap the vol-au-vents, if desired.
How to Make Vol-au-Vent
The classic French puff pastry shells vol-au-vent serves as the flaky cups for Newburg seafood. If you use store-bought dough, they’re easy to shape. Here’s how to make them.
Lay two 10 & # 8243 x 13 & # 8243 sheets puff pastry on a work surface. Using a 3½ & # 8221 round cutter, cut 4 circles out of each sheet of pastry. Transfer 4 circles to a parchment paper-lined baking sheet. Ingalls Photography Use a 2 & # 8243 round cutter to cut centers out of the remaining 4 circles discard centers or save for another use. Brush circles with beaten egg and top with rings brush tops of rings with egg. Ingalls Photography With dull edge of paring knife, make shallow, angled cuts along outside edges to aerate dough so it puffs when cooked. Carve shallow circles into the bases along inside edges of rings. Chill 20 minutes. Bake at 425 ° until golden and crisp, 10–12 minutes. Cut out puffed centers to use as lids set aside. Fill vol-au-vent with seafood Newburg garnish with parsley and top with lids. Serves 4. See the recipe for Seafood Newburg » Ingalls Photography
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Prepare the puff pastry
Make a puff pastry at 5 or 6 turns according to the classic recipe. Preferably, lower the first 4 turns the day before and finish the dough on the day of use.
Detail the dough disks
Lower the dough to 3 mm thick. Detail dough disks using a fluted round cookie cutter. Provide 16 discs 7 or 8 cm in diameter for an entrance, or about sixty 3.5 to 4 cm in the mouth for about twenty people (3 pieces per person). Divide the disks into two groups of the same number, the first will serve as bases (group 1) and the second will be placed on top (group 2).
Remove excess flour from flowering on the surface of the first group. Turn them over and arrange them staggered on a damp hob.
Hollow out the lids
Hollow out the discs of the 2nd group using a round cookie cutter 4.5 to 5 cm in diameter for the bites served as entrees, or 3 cm for the mouthfuls. The goal is to get crowns. After cutting, keep the center disc in place in the crown, it will serve as a cap after cooking.
Assemble the bites
Evenly brown the bases (first group) with a brush, taking care not to overflow so as not to penalize the shoot when cooking.
Turn the discs in the second group over and brush them for easy grip. Place them well in the center of the bases by turning them over once more. For aesthetic reasons, the face that was sunken during cutting must be on top at the end.
Gently press each bite using an angled spatula wide enough to weld them. To go faster, it is also possible to place a sheet of parchment paper on the whole, and apply a slight uniform pressure using another baking sheet to remove the parchment paper.
To go much faster, it is possible to lower the foliage into two rectangles of identical dimensions. Brush the first lowering and brown it completely. Brush the second lower and turn it over on the first, pressing lightly to weld them. Then detail the bites using an automatic bite cutter.
Brown and firm
Brown the surface of the puff pastry and refrigerate for 30 minutes.
Cook the bites
Preheat the oven to 220 & # 176C in static heat (vault and sole).
Remove the plate from the refrigerator, apply a second coat of gilding and prick the surface of the inner circle using a flanging needle or fork.
Bake the plate and bake at 220 & # 176C until the sprout is well developed. Then lower to 180 & # 176C (still static) until colored (20 to 30 min).
The flight of the vol-au-vent can also be done in the oven at 180 & # 176C in rotating heat. Be careful, however, that the side ventilation will push the foliage during its development. The crusts can be completely deformed by pushing sideways.
To remedy this, place a dessert circle of appropriate height in each corner of the baking sheet.
Arrange a grid upside down to avoid marks.
This technique makes it possible to limit the height of the shoot, the dough will compensate by pushing in places that are not blocked, resulting in relatively well-homogeneous and regular wind gusts.
Squeeze and hollow
Discard on grid to prevent condensation (resuer).
Then cut the lids with the tip of a kitchen knife and gently hollow out the crusts if necessary. It is also possible to arrange the cavity by pressing the center of the foliage by pressing lightly on it with your fingers.
Make the filling
In its traditional sense, the appellation to the Queen, in homage to Queen Marie Leszczynska, wife of Louis XV, consists of garnishing small crusts (mouthfuls) with a creamy poultry puree.
However, it is very common to garnish them with a splash of poultry white, mushrooms and possibly truffles, paired with a Parisian sauce, ie a velvety poultry with mushroom cooking juice, paired with the yellows of 'eggs and cream or more simply a Supreme sauce, or even a Béchamel.
You can also add poached chicken dumplings, or pieces of white braised veal.
The crusts can also be topped in a completely different way with many splashes:
|Appellation||Preparation of the splash|
|Dieppoise molds||Dieppoise topping tied with a little Dieppoise cream|
|Nantua crayfish||Hulled crayfish tails tied to Nantua sauce|
|Shrimp||Hulled shrimp tails linked to Shrimp sauce|
|Salmis||Pheasant related to Salmis sauce|
|Truffle and foie gras||Black truffles and raw foie gras related to Périgueux sauce|
|Snails||Burgundy snails related to poultry velvet and snail butter.|
Heat the bites in the oven at 180 ° C for a few minutes. Fill the cavity with the hot topping and decorate the top according to the topping: herbs, sautéed mushrooms, truffle slices, salmon or caviar egg quenelle, shrimp bouquet.
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Best Wind Flight Puff Pastry Recipe
Here is how to make windy puff pastry cases: take a look at my step-by-step picture guide! Have you ever wondered how to make vol au vents? Then this is your chance to learn how to!
Have you ever wondered how to make vol au vents?
Did you know that there is actually a very easy way to prepare them at home?
I get it, they look pretty hard to make.
Bite to the Queen (Vol-au-Vent)
There is often some confusion between a bite to the queen and a vol-au-vent. The first one is attributed to a French queen, while the last one is the work of one of the greatest French chefs of the time.
Indeed, it is to Marie Leczinska (1703-1768), Queen of France and wife of Louis XV, that we owe the delicious recipe for bouchée à la reine. Marie Leczinska was the daughter of King Stanislaus of Poland, who was dethroned and exiled to Lorraine, in the east of France.
Brief history of Marie Leczinska
When Louis XV, who was only fifteen years of age, fell ill again in 1725, the duke of Bourbon feared for his future that the duke of Orleans, his rival, would ascend to the throne. To avoid this, it was necessary that Louis XV assured a descent as soon as possible. After drawing up a list of one hundred European princesses to marry, Marie Leszczyńska, seven years older than him, was chosen, as she was old enough to have children.
This very discreet and very pious woman was a devoted mother and wife. Her marriage to Louis XV in 1725 was nevertheless welcomed as a disappointment by the people as the union was not deemed prestigious enough for a king of France. Nevertheless, helped by her sweetness and her beneficent character, she finally won the hearts of the people.
The marriage will be happy, at least during the first years. The young king of France was sincerely in love with his wife, and Marie gave him no less than ten children in ten years.
However, her successive maternities tired her and made her age early. Louis XV began to leave her for his mistresses, the best known of which were Madame de Pompadour and Madame du Barry.
What is the origin of the queen's bite?
Inspired by pastries made from sweet puff pastry like the well of love (wells of love) created by chef Vincent La Chapelle, at the request of her rival Madame de Pompadour, Marie then ordered the kitchens of the Court, and in particular Nicolas Stohrer, creator of the baba au rum (rum baba), a dish that would attempt to awaken the ardor of her unfaithful husband. Thus she had the idea of mouthful of the queen.
The goal was to use ingredients with supposedly aphrodisiac properties. The original recipe mentioned puff pastries garnished with a salpicon (a mixture of vegetables, fish or meat).
The original garnish of these bites à la reine mentions sweetbreads, lamb & # 8217s brains, cock & # 8217s crests and kidneys, marrow, quenelles of poultry, lamb testicles, truffles and mushrooms, green olives, all bound by a financial sauce.
This recipe did not really have the effect expected by the queen, since King Louis XV accumulated infidelities until the end of his life. On the other hand, the queen bite became a huge success.
Indeed, Stanislas, father of the queen and Duke of Lorraine, contributed to its popularity in the buffets of the nobility of Lorraine. The bouchée à la reine is today a must in the French gastronomy, just like the quiche lorraine.
Nowadays, the bouchée à la reine comes in many forms, the most classic recipes being based on chicken, quenelle, sweetbreads or seafood. The sauce, often garnished with chopped button mushrooms (Paris mushrooms), must be thick enough so that the puff pastry remains crisp.
The queen and wife of Louis XV is also at the origin of other famous dishes like the consumed to the queen, the fillet of sirloin braised à la royale and was at the origin of the appearance of the lenses in the French cuisine.
What is the origin of vol-au-vent?
Vol-au-vent (French for & # 8220windblown & # 8221 to describe its lightness), meanwhile, is attributed to Antonin Carême, cook and author of culinary books. He replaced the crust of the bouchée à la reine which was a dough similar to a shortcrust pastry, by a lighter puff pastry.
Lent popularized the use of a lighter and crisp puff pastry to make pies, whether savory or sweet. Vol-au-vent therefore refers to the puff pastry container.
The vol-au-vent fillings are varied, usually based on meat, sweetbreads, fish, shellfish, snails, or mushrooms. The mixture is bound with a thick sauce like a bisque, bechamel sauce, with cream, with Nant, supreme sauce or financial sauce.
Originally, the size of the vol-au-vent is about 6 to 8 inches. It is only from the middle of the 20th century that the size of the vol-au-vent merges with that of bouchée à la reine, which is closer to 4 inches in diameter. The hors d'oeuvre called mini bite or cute bite, meanwhile, is usually 2 inches in diameter.
The mouthful of the queen, popularized by Escoffier
In 1902, chef Auguste Escoffier listed sixteen appetizing recipes of different appellations, shapes and garnishes, including the queen bite.
Among its different recipes, you can find:
– Bouchée Bouquetière, made from a vegetable brunoise
– Vouchée Diane, game-based
– Grand Duke's mouthful, made with asparagus tips and truffles
– Montglas mouthful, made with foie gras and mushrooms
– Nantua mouthful, made from crayfish tails and Nantua sauce
– Victoria bite, made with lobster meat and lobster sauce
The lid of the bouchées can be puff pastry, truffle or borrowed from the main element of the filling.
How to serve a bite to the queen
The bouchée à la reine is usually served as a starter, presented by itself on a plate or accompanied by a green salad.
When served as a main dish, it can be served with rice, mashed potatoes or pasta, as in Lorraine, where it is often accompanied by noodles or spätzle. Some add a good ladle of the filling on the side.
Most people buy premade vol-au-vent, and I would do the same if I lived in France. Only, outside of France, these small puff pastry containers are difficult to find. Never mind, if you manage to find puff pastry or even better, if you have the courage to make homemade puff pastry, you can very easily make them yourself and fill them to make mouthful of the queen, whether classic or not. Just use your imagination!
This recipe is validated by our culinary expert in French cuisine, Chef Simon. You can find Chef Simon on his website Chef Simon & # 8211 Le Plaisir de Cuisiner.