Vol-au-vent terre et mer🎄#74

Prepare the filling by sautéing the chanterelles in a bit of butter until cooked.

Add the scallops and cooked crayfish to the sautéed mushrooms.

Deglaze the mixture with cognac and season with salt and pepper.

In a separate saucepan, melt 50 g of butter and stir in 50 g of flour to create a roux.

Gradually add 45 cl of vegetable broth to the roux, stirring continuously until thickened.

Stir in 10 cl of heavy cream and 2 egg yolks into the sauce, mixing well.

Fill the puff pastry shells with the seafood and mushroom mixture, then top with the sauce.

Spice Level: