Vol au Vent au Poulet

by Budoor Alsulami
  • No. Of Serving 5
  • Lunch/Dinner
  • 0

The fluffy crispy taste of the puff combined with rich, creamy stuffing gives this recipe a twist. This recipe is simple yet elegant when made with the right ingredients. For best reustles use: Goody professional mushroom soup powder and Treva professional mushrooms.

Vol au Vent au Poulet is an authentic French recipe made with puff pastry, chicken, and mushroom. This light, savory pastry could be served in a buffet or added to your brunch menu.

Vol au Vent au Poulet
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  • Big vol au vents puff pastry 400 g 400 g
  • Chicken breast 350 g 350 g
  • Treva professional mushrooms 200 g 200 g
  • Goody professional mushroom soup powder 50 g 50 g
  • Cold water 200 g 200 g
  • Cooking cream 30 g 30 g
  • Onion 20 g 20 g
  • Olive oil 10 g 10 g
  • Milk 10 g 10 g
Ready for cooking? Follow the below instructions in the order specified. These instructions are well crafted by our own chefs in order to make the cooking process enjoyable and satisfying. So let’s get started but before that don’t forget to keep all ingredients handy as listed.
  • Cut the chicken into small pieces, as well as the onions
  • In a frying pan over a low heat, add olive oil and onions until the onions turn golden.
  • Cut mushrooms into small pieces and add it.
  • Add Goody professional Mushroom Soup and water. Stir it constantly
  • Add chicken and stir until done
  • Add enough water for cooking .
  • Add cooking cream
  • Season with salt and black pepper
  • Cut 2 of the puff pastry into rings and the other two pieces into circles
  • Paste the rings on the circles with milk and then bake them at a temperature of 180 degrees Celsius until it doubles in size and becomes golden in color. Pour the creamy chicken mixture into the puff pastry pieces after baking them then advance

Special Notes:

  • N/A: N/A
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