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BOUCHéE à LA REINE

by Mike

Béchamel is a classic, so I'm keeping it classic and this recipe is all about flavour. It's rich and delicious!

INGREDIENTS

STEP-BY-STEP-GUIDE

PREHEAT THE OVEN

Preheat the oven to 180ºC.

MAKE THE PASTRY SHELLS

Cut out two 10cm squares of puff pastry per vol au vent (or use a cutter to create a different shape). Cut another square from inside one of them to get a roughly 1cm ‘frame' Egg wash the bottom square then place the frame onto it and egg wash again. Place the vol au vents on greased baking tray and bake for 10 minutes. Leave the pastry to cool slightly, then using a small knife carefully cut out the ‘lids’ from the middle.

COOK THE MUSHROOMS

Roughly chop the mushrooms. Peel and dice the onion. Add the butter to a frying pan and heat over a high heat until the butter is foaming. Add the onion and the mushrooms and fry until the mushrooms are well caramelised and soft. Add the wine and reduce until it’s almost dry, then add the parsley and combine.

MAKE THE JUS

Reduce the wine for the sauce by two thirds and taste. It should be sweet and a little acidic Pour the chicken stock for the jus into a small saucepan. Bring to a boil and reduce to a low bubble. Reduce for about 1 hour, until it thickens slightly, to a loose jus (not too syrupy, but you can always let it down with a little more water). Add the reduced wine to taste and season with salt and pepper to taste.

MAKE THE SAUCE

In another small saucepan bring the milk to the boil with the thyme and the porcini mushrooms. Simmer for a few minutes then remove from the heat and leave to infuse for 30 minutes Melt the butter in a medium sized saucepan then whisk in the flour and cook for a minute. Remove the thyme and the mushrooms from the milk and slowly pour the milk into the pan, a little at a time, whisking until smooth before adding more. Finish by adding the cream and season well. Throw away the thyme and save the mushrooms. Roughly chop them and toss through the fried mushroom mix. Tip the mushroom mixture and 2 tablespoons of the chicken jus into the béchamel and stir.

FILL THE VOL AU VENTS AND SERVE

Heat the pastry shells in the oven for a few minutes, then remove and fill with the béchamel mix, then pour over a little jus. Serve with a salad of your choice for a delicious lunch or starter! Makes 8 vol au vents