Parisian Vol-au-vent
Parisian Vol-au-vent
Our recipe for vol-au-vent, made with Le Parisien mushroom and brie burger, is as smooth as can be. It is served with its cream and white wine sauce.
Recipe made with Le Parisien burger
Ingredients
- 2 pkg Le Parisien burger patties
- 4 vol-au-vent (puff pastry shells)
- 15 ml (1 tbsp) butter
- Salt, to taste
- Pepper, to taste
- 500 ml (2 cups) 35% cream
- 60 ml (¼ cup) white wine
- ½ onion
- 500 ml (2 cups) mushrooms
- 500 ml (2 cups) green beans, stemmed
- 1 L (4 cups) water
- 5 ml (1 tsp) salt
- 15 ml (1 tbsp) butter
Preparation
- Preheat oven to 175 °C (350 °F).
- Bake the Le Parisien patties and set aside.
- Sweat the onions and mushrooms in butter.
- Deglaze with white wine. Reduce by three quarters.
- Add the cream. Reduce by half or until sauce is thick.
- Season with salt and pepper.
- Boil the water and salt and plunge the green beans into it for 5 minutes.
- Chill with ice water.
- Heat the puff pastry shells in the oven.
- Cut the patties into cubes.
- Warm the sauce with the cooked green beans and Le Parisien cubed patties.
- Generously garnish the puff pastry shells with the mixture and serve with a side dish of your choice.
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