Preheat the oven to 400°. On a lightly floured board, roll the puff pastry out into a 7 x 14" rectangle 3/16 of an inch thick. Using a 3 1/2 inch round cookie cutter, cut out eight rounds from the sheet of puff pastry. Using a 2 1/2 inch round cookie cutter, cut out four rounds from the center of four of the large rounds to form rings. In the small bowl, combine the egg yolk with the water to make an egg wash. Brush the rings and the smaller rounds with the egg wash. Place the rings brush side down on top of the larger rounds so that the 3 1/2 inch rounds are a double thickness on the outside. Match the ring up carefully and don't press hard. The puff pastry will puff better if it is not pressed down. Brush the tops of the rings only with the egg wash, being careful not to let any of it drip down the sides of the puff pastry. Place the Vol-au-Vents and the 2 1/2 inch rounds on a baking sheet pan lined with parchment paper, and refrigerate for at least 15 minutes. Bake for about 15 minutes, or until golden brown on top and cooked through on the bottom. Keep warm in a 200° oven or reheat them in a 350° oven for two minutes just before serving.
To make Amuse Bouche, either use the small cups or when cutting out the path pastry roll out the pastry as directed but instead use a 2 inch pastry cutter to make 24 disks. Next use a 1/4 inch cutter and lightly press into the center of each desk. Do not press through just halfway. Brush the egg wash on the discs and bake as instructed. Remove from the oven and let cool. Using a sharp paring knife, carefully cut out the middle circle and set aside. Push down slightly on the inside of each pastry to make a little pocket. When making the sauce as directed, slice mushrooms smaller so that they will fit inside the pastry. Spoon the sauce into each Vol-au-Vent, sprinkle with chives, and top each with the pastry Circle, like a hat.
To make the sauce, melt butter in a large sauté pan or skillet over high heat. Add the bacon and shallots, lower the heat to medium, and sauté until the salads are soft, about three minutes. Add the mushrooms and garlic, increase the heat to high, and sauté for two minutes longer. Add the thyme, stock, and cream, and bring to a boil. Lower the heat to a simmer and cook until the sauce thickens slightly, about three minutes. Season with Salt and pepper.
To serve, please one Vol-au-Vent in the center of the plate. If the centers are puffed up, tap them down gently with your finger to make a well. Be careful not to break through the bottom. Divide the sauce and mushrooms among the wells, putting most of the sauce inside and the extra on the outside. Garnish each well of mushrooms with a sprig of thyme, then set a 2 1/2 inch round on top.
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|Serving Size: 1 Serving (41g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 104 (73%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 24.8mg||8 %|
|Sodium 210.5mg||7 %|
|Potassium 48.2mg||1 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 7.8g|
|Protein 2g||3 %|
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Calories per serving: 143
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