Vol-au-vent
Vol-au-vent is the puff pastry piece with creamy filling that became a deeply beloved Sunday dish in Belgian cuisine, though the recipe originates in classic 19th-century French cooking. The French name, which literally translates as "flight in the wind", refers to the extraordinary lightness of the baked puff pastry, so light it seemed to float when lifted off the tray. In Belgium, the dish was enthusiastically adopted and turned into a distinct home-cooking staple, traditionally served at Sunday family lunches, often alongside fried potatoes or mash. The classic combination of chicken, mushrooms and, sometimes, small meatballs (called quenelles), enveloped in a creamy sauce, remains a symbol of Belgian comfort cooking, often evoking nostalgic memories of childhood Sunday meals for many generations.
Puff pastry shell
A tall puff pastry cylinder, baked until golden
Tender chicken
Cooked chicken breast pieces, sliced
Button mushrooms
Sliced white mushrooms, sautéed in butter
Velouté sauce
A creamy white sauce thickened with cream
Ingredients 4 servings
- 4 vol-au-vent puff pastry shells, store-bought or homemade
- 500 g chicken breast, cooked and cubed
- 250 g button mushrooms, sliced
- 50 g butter
- 40 g flour
- 400 ml chicken stock
- 150 ml double cream
- 1 egg yolk
- Salt, pepper and a little lemon juice
How to make it
- 1Preheat the oven according to the instructions for the puff pastry shells and bake until golden and crisp, then set aside, warm.
- 2Melt the butter in a saucepan over medium heat and sauté the sliced mushrooms for 5 minutes, until they release their liquid and turn lightly golden.
- 3Remove the mushrooms from the pan and set aside, keeping the remaining butter in the pot.
- 4Add the flour to the butter and stir well for a minute, forming a pale roux, without letting it brown.
- 5Gradually pour in the chicken stock, whisking constantly to avoid lumps, until the sauce becomes smooth.
- 6Let the sauce simmer over low heat for 5 minutes, until it thickens enough to coat the back of a spoon.
- 7Add the cooked cubed chicken and sautéed mushrooms back into the sauce, stirring gently to heat them through.
- 8Mix the egg yolk with a little cream in a small bowl, then add it to the warm sauce, without boiling, to thicken it further.
- 9Season with salt, pepper and a few drops of lemon juice, then pour generously into the warm pastry shells and serve immediately.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
