Vol au vent : the proper way

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Vol au vent : the proper way. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Vol au vent : the proper way is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It's appreciated by millions every day. They're fine and they look fantastic. Vol au vent : the proper way is something which I have loved my whole life.

Many things affect the quality of taste from Vol au vent : the proper way, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vol au vent : the proper way delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vol au vent : the proper way is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vol au vent : the proper way estimated approx 1h 30 m.

To get started with this recipe, we must prepare a few ingredients. You can have Vol au vent : the proper way using 26 ingredients and 21 steps. Here is how you can achieve it.

This is my nephew´s favourite he could eat it everyday. It is a bit of labour but worth the effort. We Belgians love it it is on every restaurant menu. But the quality is not always that great. I left out the paris mushrooms because the children hate it. I prefer it with.
You can freez it really well. It is served in puff pastry cases mostely with fries or potato puree and a simple salad. Try it you will not be disappointed!

Ingredients and spices that need to be Prepare to make Vol au vent : the proper way:

1. Chickenbroth
2. 2 l water
3. 2 stock cubes optional
4. 3 carrots
5. 5 skallions or 2 onions
6. 1/6 seleriac or 2 sticks selery
7. 10 pepercorns
8. 1 piece ginger
9. 2 garlic cloves
10. 2 bay leaves
11. 1,5 kg whole (bio)chicken
12. Meat
13. 300 gr minced porc already seasoned
14. Cooked chicken from the broth
15. Sauce
16. 750 ml chickenstock you just made
17. 500 ml cold milk
18. 100 gr unsalted butter
19. 80 gr AP flour
20. 2 egg yolks
21. 150 cl cream
22. Juice of half a lemon
23. Salt, pepper and nutmeg to taste
24. Other
25. 1 puff pastry case per person
26. 250 gr small white Paris mushrooms

Steps to make to make Vol au vent : the proper way

1. Start with making the stock
2. Boil the water in a large pot
3. Cut all the veg in to large pieces
4. Put the veg and chicken in the water. Put in the spices
5. Cook for 1h 10 min
6. Take out the chicken and sift the broth. Cool them both
   Tip: do this on the night before. So you can degrees the broth easily
7. Now start with the meat.
8. Get the chicken of the bone and cut or pull into bitesize peaces (not to small)
9. Make small soup size balls from the mince.
   Cook them in some chickenstock for 5 min
10. If you add mushrooms. Cook them now in some boiling water with a scoop of flour and the juice of half a lemon (en blanc) for about 7 min. They keep there colour this way. Add them at the end.
11. Now start making the sauce.
12. In a large pan
    Melt the butter on a low heat. Add the flour.
    Cook for about 5 min. Do not let it go brown.(But you must get rid of the flour taste)
13. Put in the cold milk. Do it in one go and stir well it want get lumpy I promise you. Now put in the chickenstock.
14. Raise the heath slightly and let it thicken. Keep whisking it.
    You want a not to thick sauce but it must hold the meat (like custard). This wil take about 5 to 10 min
15. Season the sauce well add the salt, pepper, nutmeg and the juice of half a lemon
16. Take the sauce from the heat.
17. Make a liaison. By whisking the eggyolks with the cream.
18. Add to the sauce. But first put a spoon of sauce to the liaison. Be carefull you sauce may not boil anymore.
    You now have a beautiful golden smooth shining sauce.
19. Put in the meat and stir gently
20. Serve into warm puff pastry cases.
    Nice with fries and lettuce.
21. Tip!
    Freez the rest of the stock. Makes great soups.

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