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Chicken, Mushroom and Gruyère AOP Vol-au-Vents


Printable version PDF file

Serves 4

Main course

40 min

20 min

Ingredients

  • 7 oz (200g) Gruyère AOP, grated by hand
  • 2 cooked chicken breasts (or leftovers from a roast chicken)
  • 3.5 oz (100g) button mushrooms
  • 4 vol-au-vent cases (puff pastry shells)
  • 5 tbsp (70g) butter
  • 1/4 cup (50g) flour
  • 2 cups (500g) milk
  • 1 egg yolk
  • 4 tsp (20g) cream
  • 2 tsp lemon juice
  • nutmeg
  • salt
  • fresh ground pepper
  • flat leaf parsley

Preparation

In a saucepan melt 3.5 tbsp (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 400°F (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 remaining 1.5 tbsp (20g) 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