Preheat oven to 425 degrees F.
Make 12 vol au vent shells by cutting a circle 3-4 inches in diameter in 1sheet of puff pastry using a round cookie/biscuit cutter.
Take a 1-2 inch cookie cutter (half the size of the original) and cut 6 smaller circles out of 6 of the large circles, making what resembles an extremely flat donut.
On a baking sheet, lightly brushed with cold water, lay each of the large, full circles down, with about 1" space between each, and brush the tops with an egg wash. Then, take each of the "donut" circles and center onto the larger, full circles - making what resembles a small bowl. Bake 30 minutes.
While pastries are baking, put the stock and bay leaf in a saucepan. Bring to a boil, and turn off the heat.
Melt the butter in a saute pan and fry the onions for 2 minutes. Add the mushrooms and cook until shrunken, dark and golden. Add the garlic and cook for 1 minute. Sprinkle over the flour and cook, stirring, for 1 minute. Add the wine and cook until it disappears. Pour over the stock, add the chicken and cook, stirring, until the sauce thickens, about 3 minutes. Stir in the creme fraiche and mustard. Season with salt and pepper. Stir in the parsley.
Spoon the chicken mixture into the vol au vent shells and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (994g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 475 (44%)|
|Amt Per Serving||% DV|
|Total Fat 52.7g||70 %|
|Saturated Fat 26.9g||135 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 5g|
|Cholesterol 398.3mg||123 %|
|Sodium 1360.1mg||47 %|
|Potassium 1429.4mg||38 %|
|Total Carbohydrate 25.1g||7 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 24.5g|
|Protein 120.3g||172 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1084
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