Vol au Vent from the Garden

By Chef Chris Yuille

October 31, 2024

Serves

Ingredients

VOL AU VENT PASTRY-

Puff Pastry2 lbs, sheets

Egg Yolks4

Whole Milk1 tbsp

VEGETABLES IN VELOUTÉ-

Baby Golden Beets1 bunch

Brussels Sprouts1/2 lb

Carrots1/2 lb

Cauliflower1/2 head

Butternut Squash1/2 of one

Heavy Cream4 cups

Thyme1/4 bunch

Bay Leaves1

Black Peppercorns1 tsp

Unsalted Butter6 tbsp

Onion1, diced

Garlic4 cloves, thinly sliced

Flour2/3 cup

Chicken Stock3 quarts chicken or vegetable stock, cold

Gruyère4 oz, grated

Saltto taste

White Pepperground, to taste

Winter Truffle1 to garnish, if desired

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Steps

Trim one 13-inch and one 16-inch disc of puff pastry. You may need to overlap two sheets to achieve this, in which case use a rolling pin to ensure the two sheets adhere. Layer the pastry circles between baking paper, then reserve in the fridge until ready to assemble.
Meanwhile, make the filling. Cut the vegetables into bite sized pieces. Cook separately in lightly salted water until tender. For best results, chill immediately in iced water, then drain. Combine the heavy cream, thyme, bay leaf and peppercorns in a saucepan. Bring to a simmer over medium heat and cook until reduced by half. Heat butter, onion and garlic in a separate saucepan on medium heat. Once melted, add the flour and cook, stirring constantly for five minutes. Add the cold stock one ladle at a time, whisking constantly. Once all the stock is added, simmer the velouté for 30 minutes, skimming any impurities from the surface. Strain the reduced cream into the velouté, then simmer until thick. Whisk in the gruyere, then season with salt and white pepper to taste. Reserve at room temperature.
Preheat oven to 350°F. Whisk the yolks with milk to create an egg wash.
To assemble the vol au vent, line the inside of a 2.6 quart, 9-inch diameter mixing bowl (or similar) with aluminum foil, leaving enough overhang to cover the base. Fill the foil tightly with shredded baking paper. Tightly fold the excess foil over the base, then tip out of the bowl, creating a sealed dome.
Transfer the smaller pastry disc to a lined baking sheet. Place the foil dome in the centre and spray with baking spray. Brush the excess pastry with egg wash. Place the larger pastry disc on top, pressing gently to shape around the dome. Firmly press the two layers together to ensure they stick, then trim the excess pastry, leaving a 1-inch border around the dome. Brush the whole surface with egg wash.
Use the remaining pastry to cut decorative strips to adorn the sides. Lastly, cut three pastry circles of descending size and layer them on top to create a lid. Brush the pastry decorations with egg wash. Bake for 30 minutes or until deeply golden. Remove from the oven and allow to cool slightly.
Reheat the velouté and fold in the cooked vegetables. Cut the lid from the pastry, then carefully remove the foil and baking paper lining. Pour in the filling and place the lid back on top.
Carve and serve the whole Vol au Vent tableside. Yes, it will be messy, but that’s part of the fun. Finish with shaved truffle, if using.
Note: Bake the pastry in the morning to save precious oven time Prepare the sauce up to 3 hours ahead and reserve at room temperature.
Note: if baking the pastry in advance, remove the lid and lining soon after baking. Store the pastry at room temperature; no need to re-heat before serving.