Mushroom and chicken vol-au-vents
These mushroom and chicken vol-au-vents combine tender chicken breast, fresh Swiss mushrooms and a creamy wine sauce, all served in crisp homemade puff pastry cases. The Thermomix weighs, chops and cooks the filling with precise heat control, while the pastry bakes to golden flakiness. A classic Belgian bistro favourite made simple, ideal for a festive starter or family dinner.
About this recipe
Mushroom and chicken vol-au-vents Thermomix TM7 style bring the golden age of the Belgian bistro straight to your kitchen table. If you have been searching for vol-au-vent recipes that do not require hours at the hob, this all-in-one kitchen machine version is the answer. The TM7 chops the onion and Swiss mushrooms to an even fineness, weighs the full cream milk and chicken stock paste to the gram, and heats the wine sauce gently so it stays silky and never splits. Meanwhile, the homemade puff pastry bakes into crisp, flaky shells ready to receive the creamy chicken filling. This makes it an excellent choice for a quick weeknight dinner with a touch of elegance, or a festive starter when guests come over. The cheddar adds a subtle depth to the sauce, while the salted butter rounds everything out with richness. Children love the neat pastry cases, and you will love how little washing up is left afterwards.
Preparation tips
- Keep the puff pastry and butter as cold as possible before folding and rolling; this temperature contrast between cold fat and hot oven is what creates the signature flaky layers around the chicken and mushroom filling.
- Prepare the filling a day in advance and store it covered in the fridge; the wine and chicken stock paste flavours deepen overnight, making assembly before serving even quicker and tastier.
- For a milder family version, replace the wine with extra full cream milk and a squeeze of lemon; the Swiss mushrooms and cheddar still give the sauce plenty of character for younger palates.
Recipe variations
- Vegetarian variation: swap the chicken breast for a mix of chestnut mushrooms and leek, use vegetable stock paste instead of chicken, and keep the cheddar and cream sauce exactly as in the original recipe.
- Festive variation: add diced cooked ham and a spoonful of Dijon mustard to the sauce, finish with chopped fresh parsley, and serve the vol-au-vents as an elegant party starter with a glass of dry white wine.
Thermomix TM7 Benefits
- Weighing precision - The TM7 built-in scale weighs the full cream milk and chicken stock paste directly in the bowl for a balanced sauce. [Weighing]
- Even chopping - The Thermomix chops the onion and Swiss mushrooms uniformly in seconds for consistent filling texture. [Chopping]
- Gentle heating - Precise temperature control of the TM7 cooks the wine sauce gradually without curdling the cream. [Heating]
- Grating ease - The Thermomix grates the cheddar cheese finely so it melts evenly through the chicken mixture. [Grating]
- Silky blending - The TM7 blends butter and flour smoothly into the sauce for a velvety coating over the chicken. [Mixing]
Ingredients
- homemade puff pastry
- cheddar cheese
- fresh Swiss brown mushrooms
- onion
- white wine
- salted butter
- ground black pepper
- full cream milk
- water
- Chicken stock paste