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.
I took this recipe from Auguste Escoffier famous book 
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You can buy the Bouchée already name, but I made the Bouchée myself using a ravioli cuttings and you can find them here on my affiliate links. They are very handy for many other recipes:
Vol Au Vent Also Called Bouchée à la Reine
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. You can use any other filling you would like
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 8 Bouchée
Calories: 315kcal
Ingredients
- 1 pkg puff pastry
- 3 cup small mushrooms (500 gr)
- 3 cloves garlic
- 2 tbsp butter
- 6 slices bacon (120 gr)
- 1 tsp salt
- 1/4 cup Crème fraîche
- 2 tbsp fresh parsley
- 1 extra egg for brushing
Instructions
Prepare the pastry shape
- Open the pastry and cut several rounds 7 cm - 3 in diameter
- 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 wash
- Prick the center 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
For 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
- At the end, add creme freche 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
Notes
Calories 315 calories per serving
Fat 23 gr per serving
Carbohydrates 17 gr per serving
Proteins 10 gr per serving
Sugar 1 gr per serving
Sodium 427 mg per serving
Fat 23 gr per serving
Carbohydrates 17 gr per serving
Proteins 10 gr per serving
Sugar 1 gr per serving
Sodium 427 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
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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
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.
Very true, they have been disappearing. That is why when I saw the recipe I had a sudden urge to make them again
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 🙂 .
Thank you, they are very tempting