Supreme Vol-au-vent
Ingredients
- 48 Pidy vol-au-vents (682.01.048)
- 720 g of Corn Fed Chicken
- 1,2 L 30 % liquid cream
- 800 g red onions
- 480 g of shiitakes
- 240 g Button mushrooms
- 120 g fresh chestnut
- Purple pansy flowers
- Smoked paprika
- Olive oil
- 80 g of butter
- Salt & pepper
Preparation
-
1
Preheat the oven to 180°C and place the chicken on a baking sheet. Season with olive oil, salt, and pepper, cook for 25 minutes, then cut into 1 cm cubes.
-
2
Toss the shiitakes with olive oil, smoked paprika, salt, and pepper, and roast in the oven for 15 minutes.
-
3
Slice the red onions, cook in butter for 15 minutes, add the heavy cream, blend, and let it cool down.
-
4
Bake the vol-au-vents for 5 minutes at 180°C.
-
5
Finely slice the button mushrooms using a thin mandoline slicer.
-
6
Whip the red onion cream in a food processor and place it in a piping bag.
-
7
To assemble, pipe the cream into the base of each vol-au-vent, add 4 pieces of diced chicken and 3 shiitake mushrooms, then insert 3 slices of button mushrooms. Grate the chestnut using a mandolin, and finish with the petals and the puff pastry cap.
