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Chef Philippe

Vol-au-Vent with Porcini Mushrooms & Scallops

Vol-au-Vent with Porcini Mushrooms & Scallops

Serves : 6

Time: 4 hours (start the day before)

Difficulty:

Author: Chef Philippe

0 ratings

0 comments

Ingredients:

300g , 150g cold water, 5g fine salt, 300g butter, 100g , 1 egg yolk, 1 tablespoon water, 1 litre milk, 300g frozen, fresh, or canned porcini mushrooms, 400g fresh or frozen scallops with roe, 2 shallots, 85g butter (60g + 25g)...

Method

To prepare this recipe for Vol-au-Vent with Porcini Mushrooms & Scallops, start by gathering all the ingredients for the inverted puff pastry.
Inverted puff pastry: Place the flour in a in the bowl. If you don't have a mixer, this step can also be done by hand. In that case, place the flour in a fountain on the work surface. Add the fine salt...
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Vol-au-Vent with Porcini Mushrooms & Scallops

Serves : 6

Time: 4 hours (start the day before)

Difficulty: