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Chicken, mushroom and Gruyère AOP vol-au-vents

Printable version PDF file

Serves 4

Main course

40 min

20 min


  • 200g Gruyère AOP, grated by hand
  • 2 chicken breasts (or leftovers from a roast chicken)
  • 100g button mushrooms
  • 4 vol-au-vent cases
  • 70g butter
  • 50g flour
  • 500g milk
  • 1 egg yolk
  • 20g cream
  • 2 teaspoons of lemon juice
  • nutmeg
  • salt
  • freshly ground pepper
  • flat leaf parsley


In a saucepan melt 50g butter, tip in the flour and stir briskly with a wooden spoon or a spatula until a large ball forms. 
Add the cold milk all at once and bring to the boil, stirring continuously until the sauce thickens. 
Season and add a pinch of nutmeg. 
Add the egg yolk.
While stirring continuously, add first the cream and then the grated Gruyère AOP. 
Preheat the oven to 200°C.
Cut the chicken breasts (or the leftover chicken) into small pieces. 
Quickly rinse the mushrooms under running water and quarter. 
In a deep-sided frying pan, cook the chicken in 20g of butter before adding the mushrooms and cooking them over a low heat. Season. 
Spoon the the chicken and mushroom mixture into the sauce, add the lemon juice and combine everything carefully. 
Keep the filling at room temperature. 
Heat the vol-au-vent cases in the oven for about 10 minutes (careful not to let them burn) and then fill them. 
Decorate with a sprig of parsley and serve immediately on warmed plates. 
Tips and Tricks
For a 100% plant-based version, replace the chicken with a mixture of seasonal vegetables