NYE Party Vol-Au-Vents - 3 ways | Eric Lanlard
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Originating from France, the vol-au-vent is a classic dish that showcases the elegance of French pastry. Traditionally filled with various meats or seafood, this version combines tender chicken and earthy mushrooms in a creamy sauce, making it a comforting yet sophisticated meal. Vol-au-vent is often served during special occasions and festive gatherings, reflecting the French culinary art of transforming simple ingredients into delightful creations. Today, variations abound globally, with many chefs putting their own spin on this timeless dish.
Ingredients
- ●puff pastry
- ●chicken breast
- ●mushrooms
- ●onion
- ●garlic
- ●butter
- ●heavy cream
- ●chicken broth
- ●white wine
- ●thyme
- ●parsley
- ●salt
- ●black pepper
- ●egg
- ●lemon juice
- ●nutmeg
Instructions
- 1Preheat oven to 400°F (200°C).
- 2Roll out puff pastry on a lightly floured surface until about 1/8 inch thick.
- 3Cut circles from the pastry using a round cutter, then cut smaller circles from the center to create rings.
- 4Place the rings on a baking sheet lined with parchment paper and brush with beaten egg.
- 5Bake for 15-20 minutes until puffed and golden brown.
- 6In a skillet, melt butter over medium heat and sauté onions until translucent, about 3-4 minutes.
- 7Add garlic and mushrooms, cooking until mushrooms are tender and liquid evaporates, about 5 minutes.
- 8Stir in diced chicken and cook until no longer pink, about 5-7 minutes.
- 9Pour in white wine and simmer until reduced by half, about 3-4 minutes.
- 10Add chicken broth, heavy cream, thyme, parsley, salt, pepper, and nutmeg; simmer until thickened, about 5 minutes.
- 11Remove from heat and stir in lemon juice.
- 12Carefully remove the tops of the puff pastry shells and fill with the chicken and mushroom mixture.
- 13Replace the tops and serve warm.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
chicken breast
Healthier: tofu
Cheaper: chicken thighs
Chicken thighs are more affordable and flavorful.
white wine
Cheaper: chicken broth
Chicken broth can replace wine for a non-alcoholic version.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier and margarine is cheaper.
Techniques
rollingsautéingbaking
Equipment
baking sheetparchment paperrolling pinskilletround cuttermixing bowl
🌶️🌶️🌶️LowContains Alcoholmilkeggs
Also Known As
Vol-Au-Vent aux Champignons et Poulet
Ingredients
- ●1 package (12 oz) puff pastry sheets
- ●1 lb mixed seafood (shrimp, scallops, and crab)
- ●1/2 cup heavy cream
- ●1/4 cup white wine
- ●1/4 tsp saffron threads
- ●1/2 cup diced onion
- ●2 cloves garlic, minced
- ●2 tbsp butter
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup chopped fresh parsley
- ●1 egg (for egg wash)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Roll out the puff pastry sheets on a lightly floured surface and cut into circles (about 4 inches in diameter).
- 3Cut smaller circles from the center of half of the larger circles to create a ring. This will be the top of the vol-au-vent.
- 4Place the full circles on a baking sheet lined with parchment paper and brush the edges with egg wash.
- 5Place the rings on top of the full circles and brush them with egg wash as well.
- 6Bake in the preheated oven for 15-20 minutes or until golden brown and puffed up. Remove from the oven and let cool slightly.
- 7In a skillet, melt the butter over medium heat. Add the diced onion and garlic, sautéing until translucent.
- 8Add the mixed seafood to the skillet and cook for about 3-4 minutes until just cooked through.
- 9Stir in the white wine and saffron, allowing it to simmer for 2 minutes.
- 10Add the heavy cream, salt, and pepper, stirring until the mixture thickens slightly. Remove from heat and stir in the chopped parsley.
- 11Carefully remove the tops of the vol-au-vent and fill the bases with the seafood mixture. Replace the tops and serve warm.
Equipment
baking sheetparchment paperskilletrolling pinpastry brush
vegetarian
Ingredients
- ●1 medium butternut squash, peeled and diced
- ●1 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp ground nutmeg
- ●1/2 cup heavy cream
- ●1/2 cup vegetable broth
- ●1 tbsp fresh thyme, chopped
- ●1 package (10 oz) puff pastry, thawed
- ●1 egg, beaten (for egg wash)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, toss the diced butternut squash with olive oil, salt, black pepper, and nutmeg.
- 3Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- 4In a saucepan, combine the roasted squash, heavy cream, vegetable broth, and thyme. Cook over medium heat for 5-7 minutes, stirring occasionally.
- 5Using a blender or immersion blender, puree the mixture until smooth. Adjust seasoning if necessary.
- 6Roll out the puff pastry on a lightly floured surface and cut into circles (about 4 inches in diameter).
- 7Cut smaller circles in the center of half of the larger circles to create a ring.
- 8Place the full circles on a baking sheet lined with parchment paper. Brush the edges with the beaten egg.
- 9Place the rings on top of the full circles and brush the tops with more egg wash.
- 10Bake in the preheated oven for 15-20 minutes, or until golden brown and puffed up.
- 11Remove from the oven and let cool slightly before filling with the butternut squash mixture.
Equipment
baking sheetparchment papermixing bowlsaucepanblender or immersion blenderrolling pincookie cutter
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