📋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.

Course Appetizer

Cuisine French

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

Prep Time 20

Cook Time 40

Total Time 1

Servings Bouchée

Calories 131kcal

Author Laura Tobin

Equipment

Ingredients

1 pkg puff pastry
1 lb small mushrooms
3 cloves peeled garlic cloves
2 tablespoon butter
6 slices bacon
1 teaspoon salt
¼ cup Crème fraîche
2 tablespoon fresh parsley
1 extra egg for brushing

US Customary - Metric

Instructions

Prepare the pastry shape

Open the pastry and cut several rounds 7 cm - 3 in diameter
1 pkg puff pastry
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
1 extra egg for brushing
Prick the center of the pastry with a fork
Bake in a hot oven at 180C - 350F for 20 minutes
let them cool down. If not using immediately, store the Vol Au Vent in an airtight container

For the filling

Stir-fry the minced garlic with butter
3 cloves peeled garlic cloves, 2 tbsp butter
Add the bacon and let it brown
6 slices bacon
Add the mushrooms cut into small size
1 lb small 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 tsp salt, 2 tbsp 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

Nutrition