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Buffet & Finger Food
Bouchées à la Reine (Vol au Vent)
Roll the puff pastry to a thickness of 4 or 5mm. Using an Exoglass round pastry cutter Ø 10cm (I used a fluted cutter for this recipe), cut the pastry into discs...
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See the recipe
Serves :
6
Time:
1 h 30
Difficulty:
Author: Chef Philippe
11
ratings
1 comment
Ingredients:
500g puff pastry, 1 egg yolk (glaze), 500g veal sweetbread, raw, 2 chicken fillets or chicken quenelles (optional), 250g button mushrooms, 2 litres chicken stock, 30 g de beurre, Salt, Pepper, Espelette pepper, Fresh black truffle...
Method
Before starting this Bouchées à la Reine recipe, organise the necessary ingredients for the pastry cases. Roll out the puff pastry. Although puff pastry is quite technical, I invite you to follow my easy, step-by-step recipe for a home-made flaky pastry. You won't be disappointed! For best results, I recommend using extra dry butter.Roll the puff pastry to a thickness of 4 or 5mm. Using an Exoglass round pastry cutter Ø 10cm (I used a fluted cutter for this recipe), cut the pastry into discs...
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