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.


Jump to RecipePrint Recipe

I took this recipe from Auguste Escoffier famous book 

 

Escoffier mentioned 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.

Feel free to use any filling you fancy.

Vol Au Vent Also Called Bouchée à la Reine

Cut a circle inside

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:

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 below.

These are the starters featured:

I was inspired by my visit to Auguste Escoffier Museum in Villeneuve Loubet and if you want to see the video you can find it HERE

Rissole à la Dauphine

Each Sunday I will publish a video featuring a place to visit, a restaurant or a recipe.

Don't miss it next week.

Sign up to my YouTube Channel: Your Guardian Chef YouTube

5 from 3 votes
Vol Au Vent Also Called Bouchée à la Reine

Vol Au Vent Also Called Bouchée à la Reine
Prep Time
20 mins

Cook Time
40 mins

Total Time
1 hr

 

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

Course:

Appetizer
Cuisine:

French
Keyword:

buffet appetizers, French starters, vol au vent with mushrooms
Servings: 8 Bouchée
Calories: 315 kcal

Ingredients
  • 1
    pkg
    puff pastry
  • 500
    gr
    small mushrooms
  • 3
    cloves
    garlic
  • 2
    tbsp
    butter
  • 120
    gr
    bacon
  • 1
    tsp
    salt
  • 1/4
    cup
    Crème fraîche
  • 2
    tbsp
    fresh parsley
  • 1
    extra egg for brushing

Instructions
Prepare the pastry shape
  1. Open the pastry and cut several rounds 7 cm - 3 in diameter

    cut the pastry in round shapes
  2. Leave 8 circles as the base and cut a smaller circle inside the remaining

    Cut a circle inside
  3. Place 2 rings over each base

    Place 2 rings over each base
  4. Rolls the remaining pieces and make more shape to use all the dough 

  5. Put on a baking tray and brush with egg wash

    Brush with egg wash
  6. Prick the center of the pastry with a fork

    Prick the center with a fork
  7. Bake in a hot oven at 180C - 350F for 20 minutes

  8. If not using immediately, store the Vol Au Vent in an airtight container

    Store the Vol Au Vent
For the filling
  1. Stir-fry the minced garlic with butter and olive oil
    Stir fry the minced garlic with butter and olive oil
  2. Add the bacon and let it brown

    Add the bacon
  3. Add the mushrooms cut into small size

    add the mushrooms
  4. At the end, add creme freche and let it simmer for few more minutes

  5. Add fresh parsley and let it cool down

    add fresh parsley
To serve
  1. Warm up the filling

  2. Fill the Vol Au Vent 

    Fill the vol au vent
  3. Cover with the top and sprinkle with some parsley

    Vol Au Vent Also Called Bouchée à la Reine

Recipe 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

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.

PIN FOR LATER:

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.

  5 comments for “Vol Au Vent Also Called Bouchée à la Reine

  1. 24th May 2018 at 9:31 pm

    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

  2. 25th May 2018 at 2:08 am

    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
      27th May 2018 at 7:14 am

      Very true, they have been disappearing. That is why when I saw the recipe I had a sudden urge to make them again

  3. 25th May 2018 at 3:03 am

    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
      27th May 2018 at 7:13 am

      Thank you, they are very tempting

Leave a Reply

Your email address will not be published. Required fields are marked *