Vol-au-Vent — Puff Pastry Shells with Chicken and Mushrooms

Have round cutters approximately 10 and 6 cm in diameter ready, along with a large baking sheet lined with parchment paper. Cut the chicken into approximately 1 cm cubes and refrigerate until ready to cook, then thinly slice the mushrooms. Finely chop the shallot and parsley.

Lightly dust the work surface with some of the measured flour and roll the cold pastry into a rectangle approximately 30 × 40 cm and approximately 4 mm thick. Cut out twelve 10 cm circles, pressing the cutter straight down without twisting so the pastry layers do not become sealed. Cut the centers from six circles with the 6 cm cutter to make six rings and six small lids. Cover and refrigerate the offcuts for another bake.

Arrange the solid circles on the baking sheet approximately 3 cm apart and lightly prick only their centers with a fork. Brush the edges thinly with beaten egg and place one ring on each base. Brush the ring tops and the small lids placed alongside them too, avoiding the cut sides where egg could run down and seal the layers. Refrigerate the baking sheet for approximately 20 minutes; meanwhile, preheat the oven to 200°C on the conventional (no-fan) setting.

Place the sheet on the middle oven rack and bake the shells for approximately 25–30 minutes, until well risen, golden, and dry and baked through underneath. The smaller lids usually finish sooner: after approximately 20 minutes, remove any that are golden and leave the shells to finish baking. Transfer the baked pastry to a wire rack and let cool for approximately 10 minutes. Prepare the filling in the following steps while the pastry bakes.

Bring the stock to a gentle boil in a small pot, add the chicken, and return to a gentle boil. Cover and cook over low heat for approximately 8–10 minutes, until the small chicken pieces are cooked and tender; avoid vigorous bubbling, which dries out breast meat. Lift the chicken into a bowl with a slotted spoon, then pour all the stock into a pitcher and reserve it for the sauce.

At the same time, heat 10 g butter in a wide skillet and add the mushrooms. Cook over medium-high heat for approximately 8–10 minutes, stirring occasionally, until the released water evaporates and the mushrooms begin to brown. Add the shallot, reduce the heat to medium, and cook for approximately 3 more minutes until softened.

Melt the remaining 15 g butter in the pot used for the chicken, add the 10 g sauce flour, and stir over low heat for 1–2 minutes without browning. Briefly take the pot off the heat and gradually pour in the reserved warm stock, whisking vigorously so lumps do not form. Add the cream, return to low heat, and cook at a gentle boil for approximately 5–7 minutes, until the sauce thickens and coats a spoon.

Add the chicken and its bowl juices to the sauce, followed by the mushrooms and shallot with everything from the skillet. Season with salt and white pepper, then heat over low heat for approximately 2–3 minutes, stirring gently. Take off the heat and add the lemon juice and half the chopped parsley. The filling should be hot and creamy, with the sauce clinging to the chicken and mushrooms.

Gently press down the puffed centers of the cooled shells with the back of a small teaspoon, making a hollow approximately 3 cm deep and taking care not to pierce the base. Put one shell on each of six plates and divide the hot filling evenly among them. Spoon it loosely inside, keeping the pastry rim visible.

Sprinkle the filling with the remaining parsley and lean one small lid on each shell. Serve immediately, while the pastry is still crisp and the center is hot.