Easy Chicken And Mushroom Vol Au Vents Recipe Guide

Chicken and mushroom vol au vents are a classic, elegant dish that combines tender chicken, earthy mushrooms, and a creamy sauce encased in a flaky, buttery pastry shell. Perfect as a starter or light meal, this recipe is surprisingly simple to prepare, making it an excellent choice for both casual and formal occasions. The key to success lies in creating a rich, flavorful filling by sautéing mushrooms and chicken, then binding them with a velvety béchamel sauce. Once assembled, the vol au vents are baked until golden and piping hot, resulting in a delightful contrast of crisp pastry and creamy filling. Whether you're a seasoned cook or a beginner, mastering this dish will undoubtedly impress your guests.

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Preparing the puff pastry shells for vol au vents

Puff pastry, with its delicate layers and buttery richness, forms the foundation of any vol au vent. But transforming a flat sheet into those iconic, cup-like shells requires precision and a touch of finesse. The key lies in understanding the pastry's behavior and employing techniques that encourage both rise and structure.

Forget the notion of simply cutting circles and hoping for the best. To achieve vol au vents with tall, flaky sides and a sturdy base, you'll need to create a double-layered base and strategically score the pastry to guide its ascent.

Begin by thawing your puff pastry according to the package instructions. Cold pastry is difficult to work with and won't rise evenly. Once thawed, roll it out on a lightly floured surface to a thickness of approximately 1/8 inch. This ensures a good balance between flakiness and structural integrity. Using a cookie cutter or glass, cut out an even number of circles, roughly 3 inches in diameter. These will form the base and top of your vol au vents.

For added strength and height, brush the edges of half the circles with a beaten egg. This acts as a glue, sealing the layers together. Place a second circle on top, pressing gently to adhere. Now, the magic happens: using a smaller cookie cutter (about 2 inches in diameter), gently score a circle in the center of each double-layered base, being careful not to cut all the way through. This scoring creates a guide for the pastry to rise upwards, forming the characteristic vol au vent shape.

Don't be tempted to skip the scoring step – it's crucial for achieving those tall, elegant sides. Finally, prick the base of each vol au vent several times with a fork. This prevents the bottom from puffing up excessively, ensuring a flat surface for your delicious filling.

With your pastry shells prepared, they're ready for baking. Follow the package instructions for temperature and timing, keeping a close eye on them to ensure they achieve a golden brown color without burning. Once baked and cooled, your vol au vent shells are ready to be filled with your delectable chicken and mushroom mixture, creating a truly impressive appetizer or light meal.

Sautéing chicken and mushrooms to perfection

The key to a mouthwatering chicken and mushroom vol-au-vent lies in the sauté – a technique that, when executed with precision, transforms simple ingredients into a rich, flavorful filling. This method involves cooking the chicken and mushrooms over relatively high heat in a small amount of fat, ensuring both ingredients develop a golden crust while retaining their moisture. The process begins with selecting the right pan: a heavy-bottomed skillet, preferably stainless steel or cast iron, distributes heat evenly, preventing hot spots that could burn delicate mushrooms or dry out the chicken. Preheat the pan over medium-high heat for 1-2 minutes before adding 2 tablespoons of unsalted butter or a combination of butter and olive oil, which offers both flavor and a higher smoke point.

Once the fat shimmers but not smokes (around 350°F), add the chicken pieces, cut into bite-sized portions for even cooking. Season the chicken lightly with salt and pepper just before adding it to the pan – seasoning too early draws out moisture, leading to steaming rather than searing. Cook the chicken for 3-4 minutes per side without moving it, allowing a golden crust to form. Overcrowding the pan reduces heat efficiency, so work in batches if necessary. Transfer the seared chicken to a plate and set aside. In the same pan, sauté the mushrooms, which should be sliced or quartered depending on size. Mushrooms release moisture as they cook, so avoid adding extra oil at this stage. Cook them for 5-7 minutes, stirring occasionally, until they are deeply browned and their liquid has evaporated. This step concentrates their earthy flavor, creating a robust base for the filling.

Reintroduce the chicken to the pan, adding aromatics like minced shallots or garlic and cooking for 1-2 minutes until fragrant. Deglaze the pan with a splash of dry white wine or chicken stock, scraping the fond (the browned bits stuck to the bottom) to incorporate it into the sauce. This step adds depth and complexity to the dish. Reduce the liquid by half, then stir in 2-3 tablespoons of heavy cream or crème fraîche for richness. Simmer gently for 3-4 minutes, allowing the sauce to thicken slightly while ensuring the chicken is fully cooked to an internal temperature of 165°F. Taste and adjust seasoning, adding a squeeze of lemon juice or a sprinkle of fresh herbs like thyme or parsley for brightness.

The success of sautéing chicken and mushrooms hinges on timing and attention to detail. Overcooked chicken becomes dry and rubbery, while undercooked mushrooms remain soggy and bland. To avoid these pitfalls, monitor the heat closely, adjusting it as needed to maintain a steady sizzle. Use a splatter guard if necessary to prevent mess without trapping steam, which can hinder browning. Finally, let the filling rest for 5 minutes before spooning it into the vol-au-vent pastry shells – this allows the flavors to meld and prevents the delicate pastry from becoming soggy. When executed with care, this sauté becomes the star of the dish, elevating the vol-au-vent from a simple appetizer to a sophisticated, restaurant-quality creation.

Creating a creamy béchamel sauce base

A béchamel sauce, often referred to as a white sauce, is the backbone of many classic dishes, including chicken and mushroom vol au vents. Its creamy texture and subtle flavor make it the perfect base for incorporating other ingredients, ensuring a harmonious blend of tastes and consistencies. To create this sauce, you’ll need just a few staple pantry items: butter, flour, milk, and a pinch of salt and nutmeg. The process begins with a roux, a mixture of equal parts butter and flour cooked until smooth, which acts as a thickening agent. This simple yet essential step sets the foundation for a sauce that is both rich and velvety.

The key to a flawless béchamel lies in patience and precision. Start by melting 50g of butter in a saucepan over medium heat. Once melted, add 50g of plain flour, whisking continuously for about 2 minutes until the mixture forms a smooth paste and turns a light golden color. This stage is crucial; undercooking the roux can result in a raw flour taste, while overcooking can lead to a burnt, bitter flavor. Gradually pour in 500ml of warm milk, whisking constantly to prevent lumps. The milk should be added in a slow, steady stream to ensure it incorporates evenly. As the sauce heats, it will begin to thicken, transforming from a thin liquid to a creamy consistency ideal for vol au vents.

While the basic béchamel recipe is straightforward, small adjustments can elevate its flavor profile. A pinch of freshly grated nutmeg adds warmth and depth, complementing the earthy mushrooms and tender chicken in the vol au vents. For a richer sauce, substitute half the milk with cream, though this should be done sparingly to avoid overwhelming the other ingredients. Seasoning is equally important; a pinch of salt enhances the natural flavors, but be cautious not to over-salt, as the sauce will reduce slightly during cooking. Tasting as you go allows you to fine-tune the balance, ensuring the béchamel enhances rather than dominates the dish.

One common mistake when making béchamel is rushing the process, which often results in lumps or an uneven texture. To avoid this, ensure the milk is warm before adding it to the roux, as cold milk can cause the mixture to seize. If lumps do form, a quick fix is to strain the sauce through a fine mesh sieve or blend it briefly with an immersion blender. Another tip is to keep the heat moderate; high heat can cause the sauce to scorch, while low heat may prevent it from thickening properly. By maintaining a steady temperature and stirring consistently, you’ll achieve a smooth, creamy béchamel that serves as the perfect base for your vol au vents.

In the context of chicken and mushroom vol au vents, the béchamel sauce plays a dual role: it binds the filling together and adds a luxurious mouthfeel. Once prepared, fold in your cooked chicken and sautéed mushrooms, allowing the sauce to coat the ingredients evenly. The béchamel’s mild flavor acts as a canvas, highlighting the savory notes of the chicken and the umami richness of the mushrooms. When spooned into crisp pastry shells, the creamy sauce contrasts beautifully with the flaky texture, creating a dish that is both comforting and elegant. Master this béchamel base, and you’ll have a versatile foundation for countless culinary creations.

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Assembling and filling the vol au vents

The final act of crafting chicken and mushroom vol au vents lies in the artful assembly and filling. Imagine a delicate pastry shell, golden and flaky, awaiting its savory destiny. This is where the magic happens, where individual components transform into a cohesive, mouthwatering bite.

Here's a breakdown of the process, ensuring your vol au vents are not just delicious, but visually stunning.

Layering Flavors and Textures: Think of your vol au vent as a miniature culinary canvas. Start with a generous spoonful of your rich chicken and mushroom filling. The ratio is key: aim for a 2:1 ratio of filling to pastry, ensuring a satisfying bite without overwhelming the delicate shell. Next, consider a textural contrast. A sprinkle of chopped fresh parsley or chives adds a pop of color and a subtle freshness. For a more indulgent touch, a dollop of crème fraîche or a grating of Parmesan cheese elevates the flavor profile, adding a creamy or salty counterpoint to the savory filling.

A single, perfectly cooked pea or a sliver of roasted red pepper can add a surprising burst of sweetness or a touch of acidity.

Presentation is Paramount: Vol au vents are as much about aesthetics as they are about taste. Arrange them on a platter with a drizzle of reduced balsamic glaze or a sprinkle of microgreens for a restaurant-worthy presentation. For a more casual setting, a simple garnish of fresh herb sprigs or a dusting of paprika adds a touch of elegance. Consider the size of your vol au vents when plating. Smaller ones can be grouped together for a charming display, while larger ones can stand alone as the centerpiece of a starter plate.

Remember, the goal is to create a visually appealing dish that entices the eye as much as the palate.

Timing is Everything: Assemble your vol au vents just before serving to ensure the pastry remains crisp. If preparing ahead, keep the filling warm and the pastry shells at room temperature. Reheating assembled vol au vents can lead to soggy pastry, so plan accordingly. For larger gatherings, consider a vol au vent bar, allowing guests to customize their own creations with a variety of fillings and toppings. This interactive approach adds a fun element to your event and caters to diverse dietary preferences.

Garnishing and serving tips for presentation

A well-presented vol au vent can elevate the dining experience, transforming a simple dish into a culinary masterpiece. To achieve this, consider the visual appeal of your chicken and mushroom vol au vents. Start by choosing a serving platter or individual plates that complement the dish's colors and textures. A crisp, white plate can make the golden pastry and creamy filling pop, while a rustic wooden board adds a cozy, homely touch.

The art of garnishing lies in enhancing the dish's natural beauty without overwhelming it. Fresh herbs, such as chopped parsley or thyme, sprinkled over the vol au vents, add a burst of color and a subtle aroma. A small dollop of crème fraîche or a drizzle of truffle oil can provide a luxurious finish, but be mindful not to overdo it – a little goes a long way. For a more dramatic effect, consider adding height to the dish by placing a small sprig of herb or a microgreen on top of each vol au vent, creating a visually appealing contrast.

When serving, think about the overall composition. Arrange the vol au vents in a pattern or cluster, leaving enough space between them to avoid overcrowding. If serving as part of a larger meal, consider the surrounding dishes and how they interact with your vol au vents. A simple green salad with a light vinaigrette can provide a refreshing contrast, while roasted vegetables can add depth and texture to the plate. To add a touch of sophistication, serve the vol au vents with a small ramekin of extra sauce or gravy on the side, allowing guests to customize their dish.

For a more interactive and engaging presentation, consider serving the vol au vents as a DIY assembly station. Provide guests with individual pastry shells, a bowl of the chicken and mushroom filling, and an array of garnishes, such as chopped nuts, crispy bacon bits, or grated cheese. This approach not only encourages creativity but also allows guests to tailor the dish to their personal preferences. To make this setup more appealing, use small, decorative bowls and spoons for the garnishes, and provide a brief guide or suggestion card to inspire guests.

In the realm of presentation, the devil is in the details. Small touches, such as a light dusting of paprika or a sprinkle of sea salt, can make a significant difference. When plating, use a small offset spatula or the back of a spoon to create a smooth, even surface on the filling, then add your garnishes. For a more polished look, use a stencil or a small sieve to dust powdered ingredients, such as cocoa powder or matcha, over the plate, creating a delicate pattern or border. By paying attention to these subtle details, you can create a presentation that is not only visually stunning but also reflects the care and craftsmanship that went into preparing the dish.

Frequently asked questions