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The ultimate recipe for classic Vol-au-Vent

Vol-au-vent, also known as "queen’s bite," is a timeless classic that’s always a crowd-pleaser. With this authentic recipe from culinary enthusiast Stefaan Dewinter, you’ll prepare slow-cooked, homemade vol-au-vent with tender chicken, creamy sauce, meatballs, and mushrooms. Cooking in a spacious cast-iron Nori pot ensures maximum flavor and texture. This vol-au-vent recipe takes time, but the authentic, flavor-packed result is worth every minute!
Het ultieme recept voor klassieke vol-au-vent

Preparation

  • Peel and roughly chop the carrots, onions, and celery. Place them with the chicken in a large pot, cover with water, and season with pepper, salt, thyme, and bay leaves.
  • Simmer for at least 1.5 hours over low heat, then let the chicken cool in the broth. Strain the broth and shred the chicken.
  • Make small meatballs with the ground meat and brown them. Slice and cook the mushrooms, deglaze with lemon juice.
  • Prepare a roux with butter and flour, cook briefly, then add homemade chicken broth to desired sauce thickness. Season with pepper, salt, nutmeg, chicken spices, and curry powder.
  • Finish the vol-au-vent by combining chicken, meatballs, and mushrooms with the sauce. Add extra lemon juice if desired.
  • Serve with a puff pastry shell and mashed potatoes or croquettes.

Ingredients

  • Serves 5-6:

    For the chicken broth:

    • 1 chicken
    • 2 carrots
    • 2 onions
    • 4 celery stalks
    • Pepper
    • Salt
    • Thyme
    • 4 bay leaves

    For the Vol-au-Vent:

    • 500 grams of mixed ground meat
    • 750 grams of mushrooms
    • Lemon juice
    • 120 grams of butter
    • 130 grams of flour
    • 1.5 liters of fresh chicken broth
    • The entire chicken from the broth, shredded
    • Chicken seasoning
    • Curry powder

Cooking advice