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Loading...The vol-au-vent is the crown jewel of Parisian bistro starters: a tall, golden puff-pastry case filled with a velvety sauce of tender chicken, mushrooms, and cream. This classic version, sometimes called financière-style at its simplest, delivers rich, savory comfort in just a few elegant bites.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 vol-au-vents
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 32 gFat
- 15 gSaturated Fat
- 35 gCarbs
- 2 gFiber
- 3 gSugar
- 25 gProtein
- 480 mgSodium
- 420 mgPotassium
- 60 mgCalcium
- 2.5 mgIron
- 3 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the pastry cases
- 1 sheet all-butter puff pastry, about 9 oz (250 g), thawed if frozen
- 1 large egg, beaten with 1 tbsp water
- All-purpose flour, for dusting
For the chicken and mushroom filling
- 2 boneless, skinless chicken breasts, about 12 oz (340 g)
- 2 tbsp unsalted butter
- 1 small shallot, finely minced
- 6 oz (170 g) cremini mushrooms, finely diced
- 2 tbsp all-purpose flour
- 1/3 cup dry white wine
- 1 cup homemade chicken stock
- 1/3 cup heavy cream
- Pinch of ground nutmeg
- Salt and freshly ground white pepper, to taste
- 2 tbsp fresh flat-leaf parsley, finely chopped
Directions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll the puff pastry into a 12-inch square and cut into 4 equal squares about 3 inches across. Score a smaller square inside each, about 1/2 inch from the edge, cutting only halfway through the dough. Brush the tops with egg wash.
- Bake the pastry for 18 to 22 minutes until deeply golden, puffed, and crisp. Let cool slightly, then gently lift off the inner pastry rectangles to form a hollow case; reserve the lids. Reduce oven to 200°F to keep warm.
- Meanwhile, place the chicken in a small saucepan, cover with cold water, add a pinch of salt, and bring to a gentle simmer. Poach for 12 to 15 minutes until just cooked through. Drain, cool slightly, and dice into 1/2-inch cubes.
- Melt the butter in a saucepan over medium heat. Add the shallot and cook for 2 minutes until soft, then add the mushrooms and sauté for 4 to 5 minutes until they release their moisture and turn golden.
- Sprinkle the flour over the mushrooms and stir for 1 minute to cook out the raw taste. Pour in the white wine and scrape the bottom of the pan, stirring until the liquid thickens.
- Gradually whisk in the chicken stock and simmer for 3 to 4 minutes until silky. Stir in the cream, nutmeg, and diced chicken, and season with salt and white pepper. Keep warm over low heat.
- To serve, place each warm pastry case on a plate, spoon the chicken and mushroom filling generously into the cavity, rest the pastry lid at an angle on top, and finish with a sprinkle of fresh parsley.
Cook’s Notes
- For an even more traditional Parisian flair, add a small splash of Madeira or sherry to the sauce along with the white wine.
- The pastry shells can be baked a day ahead and stored in an airtight tin; recrisp in a 350°F oven for 3 minutes before filling.
- Stir a small knob of cold butter into the finished sauce just before serving for a glossy, restaurant-style finish.
- Always use all-butter puff pastry for the flakiest texture and richest flavor—avoid vegetable-oil versions if possible.
