Vol au vent with croquettes

Name: Vol au vent with croquettes
Cook time: 120 min
Total time: 120 min
Yield: 4 servings
Ingredients: 2 sheets; 60 g Flour; 1 knob Butter; 60 g Butter; 1 pinch Cayenne pepper; 1 punnet mushrooms; 1 piece Lemon juice; 5 piece egg yolks; 1 piece Mace; 200 g Clarified butter; 300 g mixed minced meat; 1 piece Chicken; 1 L Chicken broth; 800 g croquettes; 1 piece Bay leaf; 4 cloves Garlic; 1 piece Milk; 1 pinch Nutmeg; 1 tbsp Breadcrumbs; 1 piece salt and pepper; 2 stalks Leek; 1 deciliter Cream; 1 piece Rosemary; 4 stalks Celery; 1 piece Thyme; 1 tbsp truffle paste; 1 punnet cress; 3 piece onions; 3 splashes White wine; 2 piece carrots

Discover Jeroen Meus' authentic vol-au-vent, a Belgian classic with chicken, mushrooms, meatballs, and Hollandaise sauce. Perfect for a festive meal with crispy croquettes.

4 persons120 minChickenVol au vent

31 ingredients

Bladerdeeg2 sheets
Flour60 g
Butter1 knob
Butter60 g
Cayenne pepper1 pinch
mushrooms1 punnet
Lemon juice1 piece
egg yolks5 pieces
Mace1 piece
Clarified butter200 g
mixed minced meat300 g
Chicken1 piece
Chicken broth1 L
croquettes800 g
Bay leaf1 piece
Garlic4 cloves
Milk1 piece
Nutmeg1 pinch
Breadcrumbs1 tbsp
salt and pepper1 piece
Leek2 stalks
Cream1 deciliter
Rosemary1 piece
Celery4 stalks
Thyme1 piece
truffle paste1 tbsp
cress1 punnet
onions3 pieces
White wine3 splashes
carrots2 pieces
Black peppercorns1 piece

Cooking steps

1.Roughly chop the carrots, celery, leek, and onions. Place them in a large pot with the chicken.
2.Cover everything with water. Add the thyme, rosemary, bay leaf, and black peppercorns. Bring to a boil.
3.Let the chicken simmer gently for an hour.
4.Preheat the oven to 180°C.
5.Using a cookie cutter, cut out 4 rings per pastry from the puff pastry. From three of these rings, remove the center with a slightly smaller cookie cutter.
6.Keep the cut-out centers aside; they will serve as lids later.
7.Whisk the egg yolk with a splash of milk. Place the first puff pastry ring on a baking sheet lined with parchment paper and brush it with the egg mixture.
8.Prick holes in the center of the ring, but leave the edge intact.
9.Place a second ring on top and brush again with the egg mixture.
10.Repeat this two more times, so you have four layers. Also brush the lids with the egg mixture.
11.Bake the puff pastry shells for 15 minutes in the preheated oven.
12.Bring a splash of chicken broth to a boil with a knob of butter and a clove of garlic. Quarter the mushrooms and briefly cook them in the broth.
13.Place the mixed minced meat with an egg yolk, the breadcrumbs, a teaspoon of truffle paste, a pinch of nutmeg, and salt and pepper in a bowl. Mix everything well.
14.Bring some more chicken broth to a boil. Roll meatballs from the minced meat and poach them gently in the broth.
15.Remove the chicken from the broth. Pull the meat from the carcass and set it aside.
16.Melt the butter for the sauce in a pan. Add the flour.
17.Stir to form a roux. While stirring, pour in the strained chicken broth.
18.Bring the sauce to a boil. Add the cream, a pinch of nutmeg, and salt and pepper.
19.Stir in the shredded chicken, mushrooms, and meatballs. Add a few drops of lemon juice.
20.Whisk the egg yolks with the white wine until light and airy. Place the pan over a low heat and whisk the sauce until the yolks bind.
21.While stirring, pour the clarified butter into the sauce. Season the sauce with salt, a pinch of cayenne pepper, and a few drops of lemon juice.
22.Preheat the deep fryer to 180°C and fry the croquettes.
23.Place a puff pastry shell on a plate and spoon some of the vol-au-vent filling into it.
24.Finish with a spoonful of Hollandaise sauce.
25.Serve with croquettes and cress.