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Recipe · Île-de-France
Vol-au-vent financière
Puff pastry shells with sweetbreads and mushrooms
⏱ 75 minServes 6Hard420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
12store-bought puff pastry shells
500 g (18 oz)chicken breasts
300 g (11 oz)button mushrooms
200 g (7 oz)veal sweetbreads
150 g (5 oz)chicken quenellesplain
100 g (3½ oz)pitted green olives
60 g (2 oz)unsalted butter
60 g (2 oz)all-purpose flour
500 ml (2 cups)chicken stock
300 ml (1¼ cups)thick crème fraîche
100 ml (½ cup)Madeira
100 ml (½ cup)dry white wine
2egg yolks- 1egg yolkfor glazing
1 pinchnutmeg
1bunch of flat-leaf parsley
3 tbspolive oil
1lemonjuice
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 12 store-bought puff pastry shells
- 500 g (18 oz) chicken breasts
- 300 g (11 oz) button mushrooms
- 200 g (7 oz) veal sweetbreads
- 150 g (5 oz) chicken quenelles plain
- 100 g (3½ oz) pitted green olives
- 60 g (2 oz) unsalted butter
- 60 g (2 oz) all-purpose flour
- 500 ml (2 cups) chicken stock
- 300 ml (1¼ cups) thick crème fraîche
- 100 ml (½ cup) Madeira
- 100 ml (½ cup) dry white wine
- 2 egg yolks
- 1 egg yolk for glazing
- 1 pinch nutmeg
- 1 bunch of flat-leaf parsley
- 3 tbsp olive oil
- 1 lemon juice
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Vol-au-vent à la financière is a classic of PARISIAN bourgeois cooking, filled with sweetbreads, quenelles and mushrooms.Making it from scratch? See the puff pastry — ≈ 45 min
- Preheat the oven to 200°C (400°F) convection. Set the 12 pastry shells on the large baking sheet and brush gently with egg yolk.
- Bake 10 minutes at 200°C (400°F) until golden and crisp, so they don't go soggy under the creamy filling.
- Prep the 200 g (7 oz) sweetbreads: start them in cold salted water and blanch 5 minutes. Drain, plunge into ice water and peel off the membrane. Cut into even 2 cm (¾ in) cubes.
- Wipe the 300 g (10½ oz) button mushrooms clean with a damp paper towel (don't rinse them) and quarter them. Cut the 500 g (1 lb 2 oz) chicken breasts into even 2 cm (¾ in) cubes.
- Heat 3 tbsp olive oil in the large sauté pan over medium heat. Brown the chicken 8 minutes, stirring often. Add the sweetbreads and mushrooms and cook 5 minutes together.
- Make the velouté sauce: melt the butter in the large saucepan. Add the flour and stir 2 minutes. Pour in the HOT chicken stock in a thin stream, whisking hard. Add the white wine and Madeira and simmer 10 minutes.
- Stir in the crème fraîche, a pinch of grated nutmeg, salt and pepper. Off the heat, whisk in 2 beaten egg yolks and the lemon juice. Fold in the chicken, sweetbreads, mushrooms, sliced quenelles and olives. Fill the shells and sprinkle with parsley.
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