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.
Course Appetizer
Cuisine French
Keyword buffet appetizers, French starters, vol au vent with mushrooms
In the end, add creme fraiche and let it simmer for few more minutes
¼ cup Crème fraîche
Add fresh parsley, season with salt and let it cool down
1 teaspoon salt, 2 tablespoon fresh parsley
To serve
Warm up the filling
Fill the Vol Au Vent
Cover with the top and sprinkle with some parsley
Serve immediately
Video
Notes
I don't make the pastry myself as it is too time-consuming, so I buy the one already made and rolled flat. I just have to unroll it and make the shape with a ravioli cutter.
You can also buy the Bouchée already made in shape and you just need to bake them. Some supermarket or boulangerie also sell them freshly baked, ready to be filled.
You can use any filling you like, but make it juicy but creamy so the pastry can absorb the jouce but not too much to get mushy