"Vol au vent or royal snack: everyone knows how this classic appears on the plate. Don't be surprised, however, because it requires a little time and effort to prepare. A freshly baked puff pastry shell, fresh chicken, meatballs and mushrooms in a creamy sauce and the airy hollandaise."
Ingredients for Vol au Vent:
- a whole chicken of about 1 kg - 2 lb
- 10 oz - 280g minced beef/pork
- 2 eggs
- 4 pre-made puff pastries
- 10 oz 280g mushrooms
- 3.5 oz - 100g butter (for the sauce)
- 3.5 oz - 100g flour
- Salt and pepper
Put the entire chicken in a large pot, cover with about 2 litres of water and allow to cook on a medium heat for at least two hours, or until the meat falls off the bones. Remove the chicken and set aside to cool. Set the Chicken sotck aside.
Use your hands to mix the minced meat and eggs with enough bread crumbs to keep meatballs intact. Season with salt and pepper, and then roll the meat mixture into small balls. Cook the balls for a few minutes in the strained stock over a medium heat.
Meanwhile, cut the mushrooms into quarters. Melt the butter in a pan and cook the mushrooms until soft. Set aside.
Carefully pick all the meat from the chicken carcass and shred into small pieces.
For the sauce:
Make a roux for the sauce using the melted butter and flour. Cook over a medium heat, whisking vigorously. Slowly pour in the chicken stock continuing to whisk until you reach the desired consistency.
Bring to a boil and let it simmer for at least 1 minute.
Add the mushrooms, chicken and meatballs to the sauce.
Mix well and season to taste with salt and pepper.
Gently hollow out the puff pastries with a knife, but keep the top. Warm them in the oven until golden brown and slightly crispy. Fill with the creamy sauce until they overflow a little, and then replace the top.
Serve with creamed potatoes, rice, Fries,...