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Bouchée à la Reine
A classic French vol-au-vent, meaning 'windblown' or 'puff', this elegant appetizer features delicate puff pastry cases filled with a rich, creamy mixture of chicken, mushrooms, and a hint of white wine. Traditionally served as a sophisticated first course.
🧂 Ingredienser
- 500 g All-butter puff pastry(Ensure it's good quality for best results.)
- 400 g Boneless, skinless chicken breast(Can substitute with cooked chicken or turkey.)
- 200 g Cremini or button mushrooms(Cleaned and sliced.)
- 200 ml Heavy cream(Also known as whipping cream.)
- 100 ml Dry white wine(Such as Sauvignon Blanc or Pinot Grigio.)
- 60 g Unsalted butter
- 30 g All-purpose flour(For thickening the sauce.)
- 150 ml Chicken broth(Low sodium is preferred.)
- 1 medium Shallot(Finely minced.)
- 2 tbsp Fresh parsley(Chopped, for garnish.)
- 1 Egg yolk(For egg wash.)
- to taste Salt
- to taste Black pepper
👨🍳 Fremgangsmåte
- 1
Prepare the puff pastry cases: Preheat oven to 200°C (400°F). Unroll the puff pastry sheets. Using a 10-12 cm (4-5 inch) round cutter, cut out 6 circles for the bases. Using a slightly smaller cutter (about 7-8 cm / 3 inches), cut out 6 more circles. Score a circle about 1 cm (1/2 inch) from the edge on the larger circles, being careful not to cut all the way through. This will form the rim. Brush the larger circles (bases) with egg wash. Place the smaller circles on top of the larger ones, aligning them within the scored circle. Prick the inner circle of the bases with a fork. Bake for 15-20 minutes, or until puffed up and golden brown. Once baked, gently press down the center of the inner circle to create a cavity. If the pastry is very puffed, you may need to carefully remove some of the inner layers to create space for the filling.
⏱️ 25 minutes - 2
Prepare the chicken and mushrooms: While the pastry bakes, poach the chicken breasts in lightly salted water until cooked through (about 15-20 minutes). Let them cool slightly, then dice into small, bite-sized pieces. Clean and slice the mushrooms. In a large skillet, melt 30g of the butter over medium-high heat. Add the sliced mushrooms and sauté until they release their liquid and begin to brown, about 5-7 minutes. Season with salt and pepper. Remove mushrooms from the skillet and set aside.
⏱️ 20 minutes - 3
Make the creamy sauce: In the same skillet, melt the remaining 30g of butter over medium heat. Add the minced shallot and cook until softened and translucent, about 2-3 minutes. Stir in the flour and cook for 1 minute, stirring constantly, to form a roux. Gradually whisk in the white wine, scraping up any browned bits from the bottom of the pan. Let it bubble and reduce slightly for 1-2 minutes. Pour in the chicken broth and bring to a simmer, whisking until smooth. Reduce heat to low and stir in the heavy cream. Simmer gently for 5 minutes, or until the sauce has thickened enough to coat the back of a spoon. Season with salt and pepper to taste.
⏱️ 10 minutes - 4
Combine and fill: Add the diced chicken and sautéed mushrooms to the sauce. Stir gently to combine and heat through for about 2-3 minutes. Taste and adjust seasoning if necessary. Carefully spoon the warm filling into the prepared puff pastry cases. Garnish with fresh chopped parsley.
⏱️ 5 minutes - 5
Serve immediately: Bouchées à la Reine are best served hot, so ensure they are assembled and served right away to enjoy the crisp pastry and warm filling.
⏱️ 1 minute
💡 Profesjonelle tips
- ✓For the crispiest pastry cases, ensure they are fully baked until deeply golden brown. Avoid overfilling, as this can make the bottom soggy.
- ✓The filling should be rich and creamy, with the chicken and mushrooms tender and well-integrated into the sauce.
- ✓Serve immediately after filling for the best texture and temperature contrast between the crisp pastry and warm filling.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- For a richer version, add cooked sweetbreads (ris de veau) along with the chicken.
- Substitute chicken with a mix of cooked shrimp, scallops, and mussels for a seafood Bouchée à la Reine.
- Add a tablespoon of Dijon mustard to the sauce for a subtle tang.