- 4
- 20 mins
- 60 mins
Ingredients
- 7 oz (200g) Gruyère AOP, grated by hand
- 2 cooked chicken breasts (or leftovers from a roast chicken)
- 3.5 oz (100g) button mushrooms
- 4 vol-au-vent cases (puff pastry shells)
- 5 tbsp (70g) butter
- 1/4 cup (50g) flour
- 2 cups (500g) milk
- 1 egg yolk
- 4 tsp (20g) cream
- 2 tsp lemon juice
- nutmeg
- salt
- fresh ground pepper
- flat leaf parsley
Preparation
Step 1
In a saucepan melt 3.5 tbsp (50g) butter, tip in the flour and stir briskly with a wooden spoon or a spatula until a large ball forms.
Add the cold milk all at once and bring to the boil, stirring continuously until the sauce thickens.
Season and add a pinch of nutmeg.
Add the egg yolk.
While stirring continuously, add first the cream and then the grated Gruyère AOP.
Preheat the oven to 400°F (200°C).
Cut the chicken breasts (or the leftover chicken) into small pieces.
Quickly rinse the mushrooms under running water and quarter.
In a deep-sided frying pan, cook the chicken in remaining 1.5 tbsp (20g) butter before adding the mushrooms and cooking them over a low heat. Season.
Spoon the the chicken and mushroom mixture into the sauce, add the lemon juice and combine everything carefully.
Keep the filling at room temperature.
Heat the vol-au-vent cases in the oven for about 10 minutes (careful not to let them burn) and then fill them.
Decorate with a sprig of parsley and serve immediately on warmed plates.