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Home Dish Vol au vent : the proper way

Vol au vent : the proper way

Name: How to cook Vol au vent : the proper way - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 servings
Cuisine: Us

Introduce

Chef :

Annik B

Vol au vent : the proper way

This is my nephew´s favourite he could eat it everyday. It is a bit of labour but worth the effort. We Belgians love it it is on every restaurant menu. But the quality is not always that great. I left out the paris mushrooms because the children hate it. I prefer it with. You can freez it really well. It is served in puff pastry cases mostely with fries or potato puree and a simple salad. Try it you will not be disappointed!

Ingredient

Food ration :

4-6 servings

Cooking time :

1h 30 m

2 l

water

stock cubes optional

carrots

skallions or 2 onions

1/6

seleriac or 2 sticks selery

pepercorns

1 piece

ginger

garlic cloves

bay leaves

1,5 kg

whole (bio)chicken

300 gr

minced porc already seasoned

750 ml

chickenstock you just made

500 ml

cold milk

100 gr

unsalted butter

80 gr

AP flour

egg yolks

150 cl

cream

puff pastry case per person

250 gr

small white Paris mushrooms

Cooking instructions

* Step 1

Start with making the stock

* Step 2

Boil the water in a large pot

* Step 3

Cut all the veg in to large pieces

* Step 4

Put the veg and chicken in the water. Put in the spices

* Step 5

Cook for 1h 10 min

* Step 6

Take out the chicken and sift the broth. Cool them both Tip: do this on the night before. So you can degrees the broth easily

* Step 7

Now start with the meat.

* Step 8

Get the chicken of the bone and cut or pull into bitesize peaces (not to small)

* Step 9

Make small soup size balls from the mince. Cook them in some chickenstock for 5 min

* Step 10

If you add mushrooms. Cook them now in some boiling water with a scoop of flour and the juice of half a lemon (en blanc) for about 7 min. They keep there colour this way. Add them at the end.

* Step 11

Now start making the sauce.

* Step 12

In a large pan Melt the butter on a low heat. Add the flour. Cook for about 5 min. Do not let it go brown.(But you must get rid of the flour taste)

* Step 13

Put in the cold milk. Do it in one go and stir well it want get lumpy I promise you. Now put in the chickenstock.

* Step 14

Raise the heath slightly and let it thicken. Keep whisking it. You want a not to thick sauce but it must hold the meat (like custard). This wil take about 5 to 10 min

* Step 15

Season the sauce well add the salt, pepper, nutmeg and the juice of half a lemon

* Step 16

Take the sauce from the heat.

* Step 17

Make a liaison. By whisking the eggyolks with the cream.

* Step 18

Add to the sauce. But first put a spoon of sauce to the liaison. Be carefull you sauce may not boil anymore. You now have a beautiful golden smooth shining sauce.