Vol au Vent – Bouchée à la Reine
Join Molly in learning how to make this decadent, savory, and historical French classic, with a surprising twist!
Bouchée à la Reine, literally translating to “Queen’s Morsel”, is named after Marie Leszczynska, the wife of Louis XV and queen of France from 1725-1768. This now traditional French dish initially was invented by Marie’s personal chef at her suggestion when looking for a recipe with supposed aphrodisiac properties to enliven her marriage.
Though the recipe has since transformed in the centuries since its creation, we think its timelessness speaks to the deliciousness of its creamy chicken interior and flaky puff pastry exterior! It’s similar to an upscale chicken pot pie.
What you will learn:
- Methods and techniques to make a simple puff pastry that you can use for any recipe
- The process for making Vol au Vents
- How to make the curry chicken filling
- Serving and side suggestions
- Recipe for simple puff pastry & chicken curry filling
- Make ahead and storage tips
- Access to the Live virtual class, a recording of the class for 30 days, and an exclusive Facebook community group of bakers from around the world
Special Equipment Needed:
a scale- optional but highly recommended, mixing bowls, plastic wrap, rolling pin, two circle cutters (3″ or 8.5cm and 2.25″ or 5.5 cm) with a straight or ruffled edge, parchment or slipat lined baking sheet, skillet
unsalted butter, all-purpose flour, cold water, salt, 1 egg, onion, clove of garlic, white button mushrooms, bay leaf, chicken breasts (cubed), sour cream or crème fraiche, mild yellow curry powder, dried currants or raisons, salt and pepper.
All veggies and chicken must be chopped in advance of class.