French Butter Pastry Vol Au Vent

Name: French Butter Pastry Vol Au Vent
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g shrimp; 100g mussels; 100g Fish Ball; 50g Mushroom; 200g Cod; 2g Provence vanilla leaves; a little Other vanilla leaves; 70g Flour; 70g butter; Some salt; Some pepper

by juju's Parisian kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The cream pastry box Vol Au vent is a famous French cuisine. It is made from a bowl-shaped crispy pie wrapper wrapped in some tender seafood or meat, and then poured into a fragrant cream sauce. I learned to cook it with my mother-in-law yesterday. It’s vol au vent-it’s also one of my mother-in-law’s private recipes. Not only does it look exquisite and attractive, the rich flavor of seafood, cream and crispy pie crust will make you unconsciously eat one after another. ~~! "

French Butter Pastry Vol Au Vent

1. Put onions, various herb leaves (dried or fresh), salt and pepper in 1.5 liters of water, and cook for about 30 minutes on medium heat.

2. Prepare a pie box, cut half of the pie skin into a circle, and the other half into a hollow circle with the same radius

3. Put the hollow circle on it, insert the hole with a fork, and glue the two circles together with egg liquid

4. Coat the egg liquid on the surface, put it in the oven preheated to 180 degrees and bake for about 20 minutes.

5. Set the prepared pie bowl aside.

6. After cooking for 30 minutes, add the cod and continue cooking for about 5 minutes

7. Pour in shrimp and mussels, chopped mushrooms, and cook for 5-7 minutes

8. Pick up all the ingredients such as the shrimp and fish in the soup, so that only the soup is left in the pot, turn off the heat

9. In another pot, turn on a low heat to melt the butter. When the butter is melted, add the flour and mix well

10. Slowly pour the just cooked soup into the butter flour and stir quickly with a whisk or manually. After pouring, continue to stir for a while until the cream sauce is very thick.

11. Finally, put the fresh seafood and other ingredients in the best cream sauce, heat it for about 3 minutes, and pour it into the pie bowl to complete it.