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Bouchée a La Reine: a warm starter fit for a queen (French classic)

https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking%20The%20Bouchée%20à%20la%20reine%20is%20a%20French%20cuisine%20classic%20starter%20made%20out%20of%20a%20golden%20and%20crunchy%20pure%20butter%20puff%20pastry%20casing%20(Vol%20au%20vent)%20which%20is%20filled%20with%20a%20voluptuous%20and%20tasty%20creamy%20chicken%20mushroom%20veloute%20sauce.
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Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking The Bouchée à la reine is a French cuisine classic starter made out of a golden and crunchy pure butter puff pastry casing (Vol au vent) which is filled with a voluptuous and tasty creamy chicken mushroom veloute sauce.

In this video recipe tutorial we are going to learn how to make a vol au vent sauce using the traditional Escoffier style for the bouchée a la reine recipe.

ingredients:
6 small vol au vent or 4 large one ( puff pastry casings)
see previous video to learn ho to make them

For the boiled chicken:
1 chicken ( approx 1.2 kilos)
100 grams of chopped leeks
100 grams of chopped onions
100 grams of choppedcelery
100 grams of chopped carrots
1 large bouquet garni ( made with thym, bay leave celery and parsley stokes)
1 teaspoon of black peppercorn
1 teaspoon of juniper berries
1 table spoon of salt
half a lemon juice

1 piece of cooking string to truss the chicken.

For the veloute sauce ( parisian sauce):
1 litre of chicken broth
40 grams of plain flour
40 grams of butter
250 grams of mushroom 150 grams of button mushrooms and 100 grams of morels)
2 chicken breasts diced. ( reserve some chicken meat to for serving)
1 egg yolks
up to 200 ml of cream ( heavy whipping creme or creme fraiche)
1 table spoon of cognac
1 table spoon of chopped parsley.
salt and pepper to season.

to white cook the button mushroom:
water 1 table spoon of butter
one squeeze of lemon juice

This vol au vent recipe has everything you would ever expect from a French classic dish. Personally I like to describe it as an elegantly old-fashioned starter fit for Kings.

We will see in details how to make a type of veloute called the “Parisian sauce. and create the Vol au vent filling called: "a la reine” which is composed of a Salpicon (diced pieces) of chicken and forest mushrooms.(chicken mushroom veloute sauce)

A bit of history:
With the pastry chefs of the court of Versailles, the queen of France Marie Leszczynska (1703-1768), daughter of Stanislas Leszczynski, king of Poland, would be the historical origin of this traditional recipe of French gastronomy. Inspired by pastries made from sweet puff pastry like the wells of love created by Vincent La Chapelle made for her rival Madame de Pompadour, she would have looked for aphrodisiac dishes and asked Nicolas Stohrer to create a salty version to regain the favors of Louis XV, her husband.

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