Bouchée à la Reine
Here is a straightforward way to make Bouchée à la Reine at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. It sits firmly in the French tradition, so expect the flavours you would get from a good home kitchen there. Read through the tips before you start — a couple of small details go a long way with this one.
- Serves 24
- Level Hard
Ingredients
- 4 Vol-au-vent shells
- 1 Shallot, chopped
- 2 large Chicken or turkey breasts
- 4 oz Small or medium button mushrooms
- 2 oz Butter
- 2 tbsp Flour
- 1 Egg yolk
- 1 cup Creme Fraiche, or heavy cream
- 1 Bouquet Garni
- 12 oz Chicken Stock
- To taste Pepper
Method
- Place the chicken stock and the bouquet garni in a saucepan. Bring to a boil and allow to infuse 10–11 minutes
- Cut the chicken breasts into small dice.
- Wash the mushrooms rapidly and cut in halves or quarters depending on the size.
- In a sauteuse (or a frying pan), melt the butter on a medium-high heat and add the chopped shallot. Cook for about 1 minute stirring.
- Add the flour and cook 1 petite minute, mixing with a whisk or a wooden spoon, without browning.
- Add the chicken stock little by little and cook for 2 minutes, stirring.
- Add the diced chicken and the mushrooms and cook for 5–6 minutes, stirring from time to time.
- Preheat the oven to 350°F (gas mark 6) and bake the vol-au-vent shells for 5–10 minutes or as directed by the manufacturer, without burning them.
- In a bowl, mix the cream with the egg yolk. Increase the heat under the sauteuse and add the egg yolk/cream mixture, beating to combine well with the sauce and lower the heat as soon as it reaches a boil. The sauce should be unctuous and should coat a spoon. Do not salt, only pepper.
- Remove the vol-au-vents from the oven. Fill rapidly and serve without delay as they cool rapidly.
Tips for the best Bouchée à la Reine
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Read the whole method before you start and measure out the 11 ingredients first — it keeps the pace relaxed once the heat is on.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- This is a 10-step recipe, so set up your workspace in the order the steps use it.
Variations
- Swap the chicken for turkey or firm tofu or chickpeas — keep the cooking time similar and check for doneness.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
What can I substitute for vol-au-vent shells?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Bouchée à la Reine ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
How many people does this Bouchée à la Reine recipe serve?
As written it serves 24. The quantities scale up or down in a straight line, so double everything for 24×2.
Is this Bouchée à la Reine recipe hard to make?
It is rated hard: 11 ingredients and 10 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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