Bouchée à la Reine is what we generically call Vol au vent, which means flying with the wind, named after its light flaky pastry. While the Vol au vent was originally a large pastry to cut in portions and share, the Bouchée à la Reine is small, the size of a bite perfect for a buffet table.
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Origin of this recipe
I took this recipe from Auguste Escoffier famous book Le Guide Culinaire. Auguste Escoffier is defined as the chef of the royal and the royal of the chefs.
Born in 1845 here in Villeneuve Loubet, he has revolutionized the French cuisine during his 60 years of career. From the Savoy, Riz and Carlton in London Paris and Monaco, he modernized and simplified the French Haut cuisine. His book Le Guide Culinaire is still a reference for chefs worldwide.
Bouchée à la Reine are what we more commonly know as Vol au vent, small baskets made with flaky buttery puff pastry with inside a savoury filling.
Escoffier wrote that the Bouchée à la Reine were originally filled with a puree of poultry, but more recently filled with a salpicon of poultry, mushrooms and some sort of cream.
To make it easier to cook at home I replace the poultry with bacon and use Crème fraîche as a sauce. They are perfect to serve as a starter, so feel free to use any filling you fancy.
Making the Bouchée
I don't make the pastry myself as it is too time-consuming, so I buy the one already made and rolled flat. I just have to unroll it and make the shape with a ravioli cutter.
You can also buy the Bouchée already made in shape and you just need to bake them. Some supermarket or boulangerie also sell them freshly baked, ready to be filled.
If you want to make them yourself here is how to make them:
- Open the pastry and cut several rounds 3 in - 7 cm in diameter
- Leave 8 circles as the base and cut a smaller circle inside the remaining (the centre of the ring will be the top)
- Place 2 rings over each base
- Rolls the remaining pieces and make more shape to use all the dough
- Put on a baking tray and brush with egg wash
- Prick the centre of the pastry with a fork
- Bake in a hot oven at 180C - 350F for 20 minutes
- If not using immediately, store the Vol Au Vent in an airtight container
Making the filling
- Stir-fry the minced garlic with butter and olive oil
- Add the bacon and let it brown
- Add the mushrooms cut into small size
- In the end, add creme fraiche and let it simmer for few more minutes
- Add fresh parsley and let it cool down
To serve
- Warm up the filling
- Fill the Vol Au Vent
- Cover with the top and sprinkle with some parsley
More Frech starter recipes
This recipe was published in a video proposing 3 Spring Starters for a buffet with step by step organized cooking planning. You can find the video here. These are the starters featured:
If you are making these Bouchée à la Reine leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.
📋Vol Au Vent Also Called Bouchée à la Reine
Ingredients (Commissions Earned)
- 1 pkg puff pastry
- 1 lb small mushrooms
- 3 cloves peeled garlic cloves
- 2 tablespoon butter
- 6 slices bacon
- 1 teaspoon salt
- ¼ cup Crème fraîche
- 2 tablespoon fresh parsley
- 1 extra egg for brushing
Equipment (Commissions Earned)
Instructions
Prepare the pastry shape
- Open the pastry and cut several rounds 7 cm - 3 in diameter1 pkg puff pastry
- Leave 8 circles as the base and cut a smaller circle inside the remaining
- Place 2 rings over each base
- Rolls the remaining pieces and make more shape to use all the dough
- Put on a baking tray and brush with egg wash1 extra egg for brushing
- Prick the center of the pastry with a fork
- Bake in a hot oven at 180C - 350F for 20 minutes
- let them cool down. If not using immediately, store the Vol Au Vent in an airtight container
For the filling
- Stir-fry the minced garlic with butter3 cloves peeled garlic cloves, 2 tablespoon butter
- Add the bacon and let it brown6 slices bacon
- Add the mushrooms cut into small size1 lb small mushrooms
- In the end, add creme fraiche and let it simmer for few more minutes¼ cup Crème fraîche
- Add fresh parsley, season with salt and let it cool down1 teaspoon salt, 2 tablespoon fresh parsley
To serve
- Warm up the filling
- Fill the Vol Au Vent
- Cover with the top and sprinkle with some parsley
- Serve immediately
Video
Notes
- I don't make the pastry myself as it is too time-consuming, so I buy the one already made and rolled flat. I just have to unroll it and make the shape with a ravioli cutter.
- You can also buy the Bouchée already made in shape and you just need to bake them. Some supermarket or boulangerie also sell them freshly baked, ready to be filled.
- You can use any filling you like, but make it juicy but creamy so the pastry can absorb the jouce but not too much to get mushy
Ramona
Oh, I am all over these - bacon and mushrooms is my all time favourite combination. This recipe looks and sounds incredible, I really like the idea of these and I think the name also was given because they would “ fly of the plate “ in no time - 😉 delicious and a great idea. Thank you for sharing Laura
Caroline
I haven't made (or had, actually) vol au vent in years, they seem to have gone out of popularity here a bit, but they do make a nice addition to a buffet, especially with freshly-made vol au vent.
Laura
Very true, they have been disappearing. That is why when I saw the recipe I had a sudden urge to make them again
Syama
Love this bite size versions. These are so pretty looking . Yes for bacon and mushroom too - I guess I am trying to say that I am excited to make this 🙂 .
Laura
Thank you, they are very tempting
The Coasties
This dish is featured at the Christmas booth in Epcot-France region. Delicious! Definitely making this for a family dinner. Instant Pot a turkey breast & adjustvthe gravy! Yum
Deb Archer
These made my mouth water they look gorgeous I’ll be making some soon thanks for the recipe
Laura
Thank you, you will love them