👨‍🍳 조리법

1. 1

   Prepare the puff pastry cases: Preheat oven to 200°C (400°F). Lightly flour a clean surface. Gently roll out the puff pastry to about 3-4mm thickness. Using a 7-8cm (3-inch) round cutter, cut out 12 rounds. Place 6 rounds on a baking sheet lined with parchment paper. Using a slightly smaller cutter (about 5-6cm or 2-2.5 inches), cut a shallow circle into the center of these 6 rounds, being careful not to cut all the way through. This will form the rim. Brush the edges of these rounds with the egg wash. Place the remaining 6 pastry rounds on another baking sheet. Bake both sheets for 15-20 minutes, or until the pastry is puffed, golden brown, and cooked through. Once baked, carefully remove the inner circles from the first 6 rounds (these are your 'lids'). You can gently scoop out any undercooked pastry from the center if needed. Set the pastry cases and lids aside.

   ⏱️ 20 minutes
2. 2

   Cook the chicken: Place the chicken breasts in a saucepan, cover with water or chicken broth, add a pinch of salt and pepper. Bring to a simmer and poach gently for 12-15 minutes, or until cooked through. Drain, let cool slightly, then shred or dice into bite-sized pieces.

   ⏱️ 15 minutes
3. 3

   Prepare the filling base: Melt the butter in a saucepan over medium heat. Add the minced shallots and sauté until softened and translucent, about 3-4 minutes. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes. Stir in the flour and cook for 1 minute, stirring constantly, to form a roux.

   ⏱️ 10-12 minutes
4. 4

   Create the creamy sauce: Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pan. Let it bubble and reduce by half. Gradually whisk in the chicken broth, followed by the heavy cream. Bring the mixture to a gentle simmer, stirring until the sauce thickens to a creamy consistency that coats the back of a spoon. Season generously with salt and freshly ground black pepper to taste. The sauce should be rich but not overly thick.

   ⏱️ 10 minutes
5. 5

   Combine and fill: Gently fold the shredded chicken into the creamy mushroom sauce. Stir in most of the chopped parsley, reserving some for garnish. Spoon the warm filling generously into the pre-baked puff pastry cases. Place the pastry lids on top.

   ⏱️ 5 minutes
6. 6

   Serve immediately: Arrange the filled vol-au-vents on serving plates. Garnish with the remaining fresh parsley. Serve hot, ensuring the pastry remains crisp and the filling is warm and creamy.

   ⏱️ 1 minute