Recette Poulet Vol Au Vent

Recette Poulet Vol-au-Vent: A Classic French Dish, Step-by-Step

The vol-au-vent, literally "flight in the wind," is a classic French culinary creation. This elegant dish, characterized by its delicate pastry shell filled with a savory creamy sauce and often featuring chicken, is a testament to French culinary artistry. This comprehensive guide will take you through a detailed recette poulet vol-au-vent, from making the pastry shells to assembling the final, delectable dish. Learn to master this timeless recipe and impress your friends and family with your newfound French cooking skills.

I. Introduction: Understanding the Vol-au-Vent

The vol-au-vent isn't just a dish; it's a technique. The beauty lies in the crispy, buttery pastry shell, which acts as a stunning vessel for a variety of flavorful fillings. While variations exist, the poulet vol-au-vent, or chicken vol-au-vent, remains a beloved classic. This recipe focuses on creating a homemade pâte brisée (shortcrust pastry) for the shell, resulting in a superior flavor and texture compared to store-bought alternatives. We will also explore a rich and creamy chicken sauce that perfectly complements the delicate pastry. This guide aims to be your complete resource, offering detailed explanations, tips, and troubleshooting advice to ensure your poulet vol-au-vent is a resounding success.

II. Ingredients: Gathering Your Culinary Arsenal

Before embarking on this culinary adventure, ensure you have all the necessary ingredients. Accurate measurements are key to achieving the perfect balance of flavors and textures. This recipe yields approximately 6 servings.

For the Pâte Brisée (Shortcrust Pastry):

• 250g all-purpose flour
• 125g unsalted butter, very cold and cubed
• 50g ice water
• Pinch of salt

For the Chicken Filling:

• 500g boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 500ml chicken broth
• 200ml heavy cream
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley (for garnish)
• Optional: 100g mushrooms, sliced (for added richness)

Equipment:

• Rolling pin
• 6 individual tartlet tins (approximately 4 inches in diameter) or one large pie dish
• Large saucepan
• Whisk
• Mixing bowls

III. Making the Pâte Brisée: The Foundation of Your Vol-au-Vent

The quality of your pâte brisée directly impacts the final result. Follow these steps meticulously for a flawlessly crispy shell.

1. Combine dry ingredients: In a large bowl, whisk together the flour and salt.

2. Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.

3. Incorporate the water: Gradually add the ice water, a tablespoon at a time, mixing gently with a fork until the dough just comes together. Do not overmix.

4. Form the dough: Gather the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax, resulting in a more tender crust.

5. Roll and bake: On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Cut out circles large enough to line your tartlet tins or pie dish. Gently press the dough into the tins, ensuring it reaches the bottom and sides. Prick the bottom of the pastry with a fork to prevent it from puffing up during baking.

6. Blind bake: Line the pastry shells with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and weights and bake for another 5-7 minutes, or until the pastry is lightly golden brown. Set aside to cool.

IV. Preparing the Chicken Filling: A Symphony of Flavors

The heart of your poulet vol-au-vent lies in its rich and flavorful chicken filling. This section details the creation of this creamy, delectable sauce.

1. Sauté the chicken: Heat the olive oil in a large saucepan over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pan and set aside.

2. Sauté the aromatics: Add the onion and garlic to the saucepan and cook until softened, about 5 minutes. If using mushrooms, add them now and cook until they release their moisture and begin to brown.

3. Make the roux: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly, to create a roux. This will thicken the sauce.

4. Add the broth: Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer and cook for 5 minutes, or until slightly thickened.

5. Incorporate the remaining ingredients: Stir in the heavy cream, Dijon mustard, thyme, salt, and pepper. Return the chicken to the saucepan and simmer for another 5 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency.

6. Finish and garnish: Stir in the chopped parsley. Taste and adjust seasoning as needed.

V. Assembling and Serving Your Poulet Vol-au-Vent: The Grand Finale

The final step involves elegantly assembling your poulet vol-au-vent and presenting it in a way that does justice to its exquisite taste.

1. Fill the shells: Once the chicken filling has cooled slightly, spoon it generously into the baked pastry shells.

2. Garnish (optional): You can garnish your vol-au-vent with a sprinkle of extra parsley, a dollop of crème fraîche, or a few strategically placed croutons for an added touch of elegance.

3. Serve immediately: Poulet vol-au-vent is best served warm, allowing the flavors to meld together beautifully.

VI. Troubleshooting and Tips for Success

Even seasoned cooks encounter challenges. Here are some tips to ensure your recette poulet vol-au-vent is a success:

• Cold butter is crucial: Using cold butter in the pastry ensures a flaky crust. If the butter melts, the pastry will be tough.
• Don't overmix the dough: Overmixing develops the gluten, resulting in a tough pastry.
• Blind baking prevents a soggy bottom: Blind baking the pastry shells ensures a crisp base, even with a creamy filling.
• Adjust seasoning to taste: Seasoning is subjective. Adjust the salt, pepper, and herbs to suit your preferences.
• Make ahead: The pastry shells can be made a day ahead and stored airtight. The chicken filling can also be made in advance and reheated before serving.

VII. Frequently Asked Questions (FAQ)

Q: Can I use store-bought puff pastry instead of making the pâte brisée?

A: While you can, homemade pâte brisée offers a superior flavor and texture. However, if time is limited, puff pastry is a viable alternative. Remember to blind bake it as well.

Q: Can I substitute the chicken with other proteins?

A: Absolutely! Vol-au-vent is versatile. You can use other proteins like turkey, rabbit, or even seafood. Adjust the seasoning accordingly.

Q: How can I store leftovers?

A: Store leftover poulet vol-au-vent in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

Q: Can I freeze the vol-au-vent?

A: It's best to freeze the unfilled pastry shells and the chicken filling separately. Assemble and bake fresh when ready to serve for optimal taste and texture.

VIII. Conclusion: Mastering the Art of the Poulet Vol-au-Vent

Creating a poulet vol-au-vent is a journey into the heart of French culinary tradition. By following this detailed recipe and incorporating the tips provided, you can confidently craft a dish that will impress even the most discerning palate. Remember, practice makes perfect. Don't be discouraged if your first attempt isn't flawless. With each attempt, your skills will refine, and you'll master the art of creating this truly magnificent dish. Bon appétit!