Recipe
See Ingredients
Flemish Vol-au-Vent
A vol-au-vent is the French name for a baked puff pastry batter. The name means ‘windblown’ and describes the lightness of the pastry.
A round opening is cut in the top and the pastry cut out for the opening is replaced as a lid after the case is filled. In Flanders the pastry is filled with a chicken, meatball and mushroom sauce.
Instructions
- Make small meatballs from the minced meat and boil them in the stock until cooked
- Rub the mushrooms clean and fry them in little butter or margarine
- Season the mushrooms with salt and pepper
- Remove the bones, grease and skin from the boiled chicken
- Cut the chicken in small pieces
- Make a white sauce with the butter or margarine, flower, cream and stock and add the egg yolks and lemon juice
- Mix in the mushrooms, chicken pieces, meatballs and grated cheese
- Heat the baked puff pastry batters in the oven
- Remove them from the oven and fill them with the hot sauce
- Serve with fries or rice.
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The Dutch love cookies, cakes, pastries, anything savory with cheese, or sweet with chocolate. And they adore whipped cream. It is therefore not surprising that this sweet pastry is one of the country’s favorites. It’s like a chocolate éclair, but bigger, fluffier, with better chocolate and much more cream. These Bossche goodies have made the city of Hertogenbosch famous and are the number one pastries to serve with fork and knife and a handful of napkins.
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Ingredients
- 4 baked puff pastry batters
- 1 boiled soup chicken
- 250 g/8,8 oz minced meat
- 150 g/5,3 oz grated cheese
- 250 g/8,8 oz mushrooms
- 100 g/3,5 oz butter or margarine
- 100 g/3,5 oz flower
- 1 l/1 quart chicken stock
- 2 egg yolks
- 1,5 dl/0,15 quarts cream
- juice of 1,5 lemon
Serves
- 4 people
Preparation time
- 10 minutes
Cook time
- 40 minutes
