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
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.
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:
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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
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
buffet appetizers, French starters, vol au vent with mushrooms
extra egg for brushing
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
- 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
Warm up the filling
Fill the Vol Au Vent
Cover with the top and sprinkle with some parsley
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.
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