The chicken filled volovants (Vol au Vents) is ready to serve. Give the chicken volovants into the oven again.
Sprinkle yellow cheese onto the volovants. Put the chicken mixture into the volovants.
Then remove from heat.Īdd the bechamel sauce onto the chicken mixture. Whisk the milk into the flour until it is completely smooth. Cook with stirring a wooden spoon or mini whisk 1 minute. Cook until 5 minutes.įor béchamel sauce put butter into a small saucepan. Finaly, add chopped mushrooms, salt and black pepper into the pan. Cook the chicken meats until the water dissapears. Cook at preheated 180 degree oven untill lightly browned. Put the pastries onto a oven tray with greaseproof paper. Finally, dip with a fork at several parts in order not to puff much. Whisking constantly, add the hot milk in a. When it's bubbling, add the flour and whisk until it forms a golden paste, about 3 to 4 minutes. Then put the frame part of puff pastries onto the bottom part as shown at photos. Melt the butter in a separate saucepan over low heat.
Then cut it again with a smaller circle shaped cookie cutter. (with the help cookie cutter or using a glass).
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