Vol Au Vent Aux Blancs De Poulet

10 INGREDIENTS • 10 STEPS • 30MINS

Vol Au Vent Aux Blancs De Poulet

Recipe

4.7

3 ratings

Hollandaise is one of the easiest and quickest sauces to prepare, and makes the perfect compliment to this light bread!

Vol Au Vent Aux Blancs De Poulet

Save

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

https://chefsopinion.org/

Hollandaise is one of the easiest and quickest sauces to prepare, and makes the perfect compliment to this light bread!

30MINS

Total Time

$5.56

Cost Per Serving

Ingredients

Servings

2

us / metric

6

Puff Pastry

1 cup

Heavy Cream

1/3 cup

Sauce Veloute

2

Boneless, Skinless Chicken Breasts

1/2 stick

1

Egg, separated

yolk only

1 Tbsp

Water

1

Lemon, juiced

1 tsp juice per 2 servings

to taste

to taste

Nutrition Per Serving

VIEW ALL

Calories

1651

Fat

115.1 g

Protein

47.8 g

Carbs

103.7 g

Vol Au Vent Aux Blancs De Poulet

Save

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

https://chefsopinion.org/

Cooking InstructionsHide images

step 1

Bake Puff Pastry (6) according to package instructions.

step 1 Bake Puff Pastry (6) according to package instructions.

step 2

Meanwhile, reduce Heavy Cream (1 cup) until thickened.

step 2 Meanwhile, reduce Heavy Cream (1 cup) until thickened.

step 3

Add Sauce Veloute (1/3 cup).

step 3 Add Sauce Veloute (1/3 cup).

step 4

Cut the Boneless, Skinless Chicken Breasts (2) into cubes.

step 4 Cut the Boneless, Skinless Chicken Breasts (2) into cubes.

step 5

Add the chicken to the sauce mixture and heat through.

step 5 Add the chicken to the sauce mixture and heat through.

step 6

Melt Butter (1/2 stick).

step 6 Melt Butter (1/2 stick).

step 7

In a mixing bowl, whisk the Egg (1), Water (1 Tbsp), juice from Lemon (1), Sriracha (to taste), and Kosher Salt (to taste) in a water bath until the egg mixture becomes creamy.

step 7 In a mixing bowl, whisk the Egg (1), Water (1 Tbsp), juice from Lemon (1), 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 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 9 Remove the top of the pastry shells and fill the cavities with the chicken salpicon.

step 10

Serve and enjoy!

step 10 Serve and enjoy!

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