Vol-au-vent with Chanterelles

The puff pastry dough is allowed to thaw at room temperature, an essential step to achieve a flaky and airy texture. Once the dough is completely thawed, it is rolled out on a work surface, ensuring it is evenly distributed. It is important to prepare two identical round metal molds, but with different diameters, to create an attractive and sophisticated look.

After the dough is rolled out, a disc is cut using the larger mold, thus obtaining the base of the tart or appetizer. Then, using the smaller mold, an identical cut is made from a central area, forming a ring of dough with a corresponding outer diameter. This technique not only adds aesthetics but also helps create a contrasting texture. The remaining dough can be used to prepare delicious pastries, an excellent way to avoid waste.

In a bowl, an egg is beaten with a small whisk or fork. Passing the egg through a fine sieve ensures a uniform consistency. With the help of a brush, the beaten egg is applied to the surface of the dough molds, giving them an appetizing shine. Meanwhile, the oven is preheated to 180 degrees Celsius, setting the stage for baking.

A large baking tray is lined with parchment paper, and the cut dough forms are carefully placed in the tray. The cut rings are placed on the dough discs, ensuring that the edges overlap perfectly. They are baked in the oven on the middle rack for about 8 minutes, until they acquire a golden, appetizing hue. Once the dough has been baked, it is removed from the oven and allowed to cool on a rack to maintain its crispy texture.

Meanwhile, the filling is prepared. The chanterelles, these delicious and delicate mushrooms, are washed with cold water, taking care not to break them. After draining well, the onion is peeled and diced, and the garlic is minced. In a pan, olive oil is heated, and the onion is sautéed until it becomes translucent. The garlic is then added to the pan, releasing its wonderful aroma.

The chanterelles, cut in halves or left whole depending on their size, are added and gently mixed. It is essential for the water released by the mushrooms to evaporate, thus concentrating the flavors. Finally, it is seasoned with salt and pepper to taste, and butter is added to enrich the mixture.

Once the filling is ready, the puff pastry molds are reheated, gently pressing the centers to make room for the filling. The molds are filled with the mushroom mixture, and if desired, a creamy sauce can be added to make the dish even more delicious. This dish thus becomes a true delicacy, perfect for any occasion.

 Ingredients: - 350 g ready-made puff pastry - 1 egg - 175 g chanterelles (solid mass) - 1/2 medium onion - 4 cloves of garlic - finely ground sea salt - mix of white, green, and black pepper - 3 tablespoons of olive oil - 40 g butter

 Tags:  eggs onion garlic unt oil olives christmas and new year's recipes vegetarian recipes