How To make Chicken Vol Au Vents

Bouchée a La Reine: a warm starter fit for a queen (French classic)

Join my online French cooking classes ????‍????: The Bouchée à la reine is a French cuisine classic starter made out of a golden and crunchy pure butter puff pastry casing (Vol au vent) which is filled with a voluptuous and tasty creamy chicken mushroom veloute sauce.

In this video recipe tutorial we are going to learn how to make a vol au vent sauce using the traditional Escoffier style for the bouchée a la reine recipe.

ingredients:
6 small vol au vent or 4 large one ( puff pastry casings)
see previous video to learn ho to make them

For the boiled chicken:
1 chicken ( approx 1.2 kilos)
100 grams of chopped leeks
100 grams of chopped onions
100 grams of choppedcelery
100 grams of chopped carrots
1 large bouquet garni ( made with thym, bay leave celery and parsley stokes)
1 teaspoon of black peppercorn
1 teaspoon of juniper berries
1 table spoon of salt
half a lemon juice

1 piece of cooking string to truss the chicken.

For the veloute sauce ( parisian sauce):
1 litre of chicken broth
40 grams of plain flour
40 grams of butter
250 grams of mushroom 150 grams of button mushrooms and 100 grams of morels)
2 chicken breasts diced. ( reserve some chicken meat to for serving)
1 egg yolks
up to 200 ml of cream ( heavy whipping creme or creme fraiche)
1 table spoon of cognac
1 table spoon of chopped parsley.
salt and pepper to season.

to white cook the button mushroom:
water 1 table spoon of butter
one squeeze of lemon juice

This vol au vent recipe has everything you would ever expect from a French classic dish. Personally I like to describe it as an elegantly old-fashioned starter fit for Kings.



We will see in details how to make a type of veloute called the “Parisian sauce. and create the Vol au vent filling called: a la reine” which is composed of a Salpicon (diced pieces) of chicken and forest mushrooms.(chicken mushroom veloute sauce)


A bit of history:
With the pastry chefs of the court of Versailles, the queen of France Marie Leszczynska (1703-1768), daughter of Stanislas Leszczynski, king of Poland, would be the historical origin of this traditional recipe of French gastronomy. Inspired by pastries made from sweet puff pastry like the wells of love created by Vincent La Chapelle made for her rival Madame de Pompadour, she would have looked for aphrodisiac dishes and asked Nicolas Stohrer to create a salty version to regain the favors of Louis XV, her husband.



support my work on Patreon:


Discuss this on reddit:

The one and only cast iron dutch oven I use:


My favorite frying pan:


****************************
Online food converter:


****************************
Website for text, print friendly recipe


****************************
To support the channel:
Get the Cookware I am using and more:


****************************

Chicken & Mushroom VOL AU VENTS - Todd's Kitchen

This is a very simple and easy meal to make yet tastes absolutely delicious.

New recipes every: TUESDAY, THURSDAY, SATURDAY & SUNDAY

Follow me on:





Ingredients:

2 chicken breast half's
1 brown onion
200 g mushrooms
50 g grated low fat tasty cheese
2 cups milk
2 tablespoons plain flour
3⁄4 tablespoon butter
2 tablespoons parsley
Salt and black pepper
8 large vol au vent cases

Easy Creamy Mushroom Chicken Vol au Vont

Easy Creamy Mushroom Chicken Vol au Vont

Music:

Vol au Vent | Chicken Filling | New Year's Eve | Mauritius | TheTriosKitchen

Hello everyone! Welcome to our channel. In this video, we will show you how to make Vol au Vent with chicken filling easily at home especially for the New Year’s eve. Hope you give this recipe a try & please do share your feedback with us. Enjoy! ????
Ingredients:
You will need pastry dough to make the Vol au vent shells (You will find the recipe on our youtube channel TheTriosKitchen)
Procedure:
1. Spread some flour on the work surface & roll out the puff pastry dough.
2. You can also buy store bought puff pastry or you can also get ready made baked vol au vents shells in supermarkets if you do not have enough time to make them from scratch.
3. Roll the dough till you obtain a thickness of about 1.0 cm.
4. Cut out circles/discs as shown in the video.
5. Place the disc having hole onto the other cut out circular puff pastry disc (without hole).
6. Press a little all around to glue both discs together.
7. Brush little bit of milk onto the puff pastry discs/ vol au vent.
8. Bake in a 180 degree Celsius preheated oven until golden brown & fully baked.
9. Allow Vol au Vent Shells to cool down a little!
10. Cut out the middle part so as to create a space for addition of the chicken filling.

For the Chicken Marination, we need
Ingredients:
Chicken Breast - 160 g
1 tbsp Ginger Garlic Paste,
1/2 tsp dried Origano,
1/4 Basil,
1/2 tsp Chilli Powder,
1/2 tsp Pepper Powder
Coriander Powder – 1 tbsp
Salt to taste
Procedure:
1. To the chicken, add ginger garlic paste, the dry spices & mix until chicken pieces are fully coated with the spices.
2. Add salt to taste.
3. If the marinade is too dry, add little bit of water (1-2 tbsp) & mix.
4. You will also need few thyme leaves (1/2 tsp).
5. In a pan, add 2 tbsp of oil, once oil is hot, add in the chicken pieces.
6. Fry on low to medium flame until chicken is fully cooked.
7. Add in the thyme leaves.
8. Once chicken is fully cooked, switch off the flame.


For the Chicken Filling,
Ingredients:
Bechamel/White sauce, (the recipe will be available on our channel theTriosKitchen), I added 1 tsp origano & 1 tbsp grated cheese to the bechamel sauce
Do taste the white sauce if it lacks more salt etc..you may also add spices according to your preference.
We also need; fried chicken pieces & some mozarella/ cheddar cheese grated

Procedure:
1. Add the bechamel sauce to a pan followed by the chicken pieces, stir & keep the heat low to medium.
2. Lastly, add in the grated cheese. Do save some of the grated cheese for later.
3. If the mixture is too thick, do feel free to add 2-3 tbsp of water.
4. Chicken Filling for the Vol au Vent is ready.
5. Switch off the flame.
6. Once the filling has cooled down a little, spoon in some of the chicken filling into the pockets of the baked puff pastry discs.
7. Add some grated cheese on top.
8. Bake the vol au vent in a 180 degree Celsius preheated oven for 10-12 mins until cheese has melted. (Be careful, do not let them burn).
9. Vol au vent with chicken filling is ready!
10. Decorate with some coriander leaves on top (optional step).

Enjoy this yummy starter for your New Year Eve’s Party! :)
Enjoy!!!

Thank you for watching our video!
Music Credit: Locally Sourced Jason Farnham (

Please do comment below and feel free to give us your suggestions.
If you enjoyed watching our video, please like, share and subscribe to our channel for upcoming videos

#volauvent#newyear#mauritius

Vol-au-vents with chicken supreme recipe & Cook with me! :)

Hey guys :) I hope you're all having a great day so far. Well here's the 10th and last recipe of my festive food and drink ideas :) Today I'm attempting classic French vol-au-vents! with chicken supreme filling.....it was either going to the chiken, the beef or the curry....but the chicken was the clear winner! These were a party staple and would be seen at most Birthday, holiday and wedding buffets in the 80's :) I have fond memories of eating these as a child in the 80's and still love them today! They may have gone out of style a bit....but they're still as delicious as I remembered. I've listed everything below if you want to give it a go. Take care, and thanks for stopping by x

I used:

FOR THE VOL-AU-VENT CASES:

Puff pastry (You can make your own or just use pre-made :)
Beaten egg (to glaze)

FOR THE CHICKEN SUPREME:

1 Garlic bulb
3 Cloves
1 Bay leaf
1 Teaspoon of Thyme
1 Beaten egg
2 Large cubed carotts
50g Butter
120ml Double cream
2 Cubed leeks
2 Cubed celery stalks
1 Litre of water
8 Chicken thighs
150g of chopped onions or shallots
400g Cubed mushrooms
200g Frozen petit pois
200ml Dry white wine
50g Plain flour
100g Diced onions
1 Whole onion
2 whole carotts
1 whole leek (halved)
2 whole Celery stalks (halved)
_______________________________________________________________

CONTACT ME:

I don't do Twitter or Insta at present but you can still get in touch!

Email...reach me here:
askwhatsfortea@outlook.com

Social Blue Book (if you are a company, and want to send me something to try or review :)


Support my wee channel (only if you want :)
Patreon.com/whatsfortea

P.O Box (coming soon!)

Music: E's Jammy Jams

Chicken Vol-au-vent | Sanjeev Kapoor Khazana

Click to Subscribe:
Small hollow puff pastry stuffed with creamy cheese mixture.