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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 Le Guide Culinaire.
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:
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
Each Sunday I will publish a video featuring a place to visit, a restaurant or a recipe.
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Vol Au Vent Also Called Bouchée à la Reine
- 1 pkg puff pastry
- 1 lb small mushrooms
- 3 cloves garlic
- 2 tbsp butter
- 6 slices bacon
- 1 tsp salt
- 1/4 cup Crème fraîche
- 2 tbsp fresh parsley
- 1 extra egg for brushing
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
- Warm up the filling
- Fill the Vol Au Vent
- Cover with the top and sprinkle with some parsley