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RECIPE
10 INGREDIENTS10 STEPS30MIN

Vol Au Vent Aux Blancs De Poulet

4.7
3 Ratings

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After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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Hollandaise is one of the easiest and quickest sauces to prepare, and makes the perfect compliment to this light bread!
30MIN
Total Time

Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
6
Puff Pastry
1 cup
Heavy Cream
1/3 cup
Sauce Veloute
1/2 stick
1
Egg , separated
yolk only
1 Tbsp
Water
to taste
to taste

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Nutrition Per Serving

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CALORIES
1559
FAT
113.8 g
PROTEIN
30.2 g
CARBS
100.8 g

Cooking Instructions

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Step 1
Bake Puff Pastry (6) according to package instructions.
Step 2
Meanwhile, reduce Heavy Cream (1 cup) until thickened.
Step 3
Add Sauce Veloute (1/3 cup).
Step 4
Cut the Boneless, Skinless Chicken Breast (2) into cubes.
Step 5
Add the chicken to the sauce mixture and heat through.
Step 6
Melt Butter (1/2 stick).
Step 7
In a mixing bowl, whisk the Egg (1), Water (1 tablespoon), Lemon Juice (1 teaspoon), Sriracha (to taste), and Kosher Salt (to taste) in a water bath until the egg mixture becomes creamy.
Step 8
Add the warm butter in tiny increments. If the sauce becomes too thick, add more water; if the sauce is too thin, add more butter.
Step 9
Remove the top of the pastry shells and fill the cavities with the chicken salpicon.
Step 10
Serve and enjoy!

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Nutrition Per Serving
Calories
1559
% Daily Value*
Fat
113.8 g
146%
Saturated Fat
55.2 g
276%
Trans Fat
0.0 g
--
Cholesterol
359.1 mg
120%
Carbohydrates
100.8 g
37%
Fiber
1.9 g
7%
Sugars
1.1 g
--
Protein
30.2 g
60%
Sodium
1167.7 mg
51%
Vitamin D
0.5 µg
2%
Calcium
191.3 mg
15%
Iron
4.2 mg
23%
Potassium
238.3 mg
5%
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