Vol Au Vent Also Called Bouchée à la Reine

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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:

• Gougère Bourguignonne
• Rissole à la Dauphine
• Bouchée à la Rein
  
  

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

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5 from 3 votes

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. #yourguardianchef #appetizerrecipes #appetizersforparty #appetizerrecipeschristmas

Prep Time20 mins

Cook Time40 mins

Total Time1 hr

Course: Appetizer

Cuisine: French

Keyword: buffet appetizers, French starters, vol au vent with mushrooms

Servings: 8 Bouchée

Calories: 131kcal

Ingredients

• 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

US Customary – Metric

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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
  

Video

Nutrition

Nutrition Facts

Vol Au Vent Also Called Bouchée à la Reine

Amount Per Serving

Calories 131 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 5g 25%

Cholesterol 42mg 14%

Sodium 442mg 18%

Potassium 240mg 7%

Total Carbohydrates 2g 1%

Sugars 1g

Protein 4g 8%

Vitamin A 4.9%

Vitamin C 3.4%

Calcium 1.6%

Iron 2.8%

* Percent Daily Values are based on a 2000 calorie diet.

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