Let’s make a classic French meal & dessert #baking #paris #cooking #chef #recipe #dessert #french

Recipe below!

It can’t get much more French and comforting than vol au vent and chocolate soufflé! Now of course you can use premade puff pastry to make life a bit easier, but I find making puff pastry therapeutic and extremely satisfying watching it puff in the oven and seeing all the glorious layers that I laboriously made.

Now cooking for me is very different than for baking. I’m by no means an expert at cooking, and I don’t measure when I cook, I just kinda go for it, but I tried my best to jot down my recipe below for the vol au vent recipe. And let me know if you’d like the soufflé recipe as well!

Puff pastry
150 grams of plain four or t55
80 grams cold water
30 grams of melted butter
3 grams of salt
1/4 tsp of white vinegar
100 grams of at least 82% European butter (trust me, makes all the difference! The lower the water content, higher the fat content, the flakier the pastry)

-Melt the butter and pour over the rest of the other ing except the 100 grams of butter. Mix together till it forms a smooth bowl. Flatten and cover with plastic and place in fridge for 1 hour. Take the 100 grams of butter and flatten it in a parchment square about 12x12cm. Roll out dough to 12×24 cm and place butter in middle then fold over. Roll out dough to about 0.4cm thick then fold in 1/3 like a letter. Rotate dough and roll out again and do the same fold. Cover with plastic and put in fridge for 1 hour. Perform 2 more folds then place back in fridge for another hour, then do another 2 folds for a total of 6 folds. Place in fridge overnight.

Roll out dough to 2-3mm and cut out 4 circles, or as many as you can cut out. Then to half of the circles cut out another smaller circle. Remove the outer edge and place on top of the other half of the circles. Prick the inside of the circle with a fork to prevent that part from puffing too much. Egg wash and put in fridge while preheating the oven. Bake at 200C for about 20 minutes (depends on oven) or until puffed and golden browned.

Filling (makes 2 portions)
I used 2 chicken thighs, feel free to use whatever cut of chicken you’d like
2 shallots
2 garlic cloves
Mushrooms – as many as you’d like
White wine to deglaze
Chicken bouillon cube
About 3-4 tbsp of creme fraiche
Salt, pepper, and thyme to taste
Butter

I just seared chicken to get crispy skin not to completely cook, then removed and shred. Dice shallots, garlic, and mushrooms. Melt butter, add diced veggies, and cook for about 5 minutes till tender, then add back the chicken and cook for another 5 minutes till chicken is cooked. Pour in wine to deglaze and bring to boil. Then add bouillon cube, and stir to mix. Lower heat and add creme fraiche, then add seasoning to taste. Keep on low heat till pastry is ready.

Add filling in pastry and top with shredded cheese, I used Comte, and place back in oven to melt cheese.
Et voila, bon appetite!

If you click the link in my bio, I have linked my Amazon page, where l list many tools that I use in the video like my pans, scales, tools, favorite baking books, etc. I also have my LTK page where I link similar vintage plates, bowls, and aprons that I have, and my shopmy for similar outfits!

Again, like always, I highly recommend using a scale for all recipes, as it ensures a better, consistent bake! Using cups for measuring is just not an accurate way to measure and can lead to baking tragedies😅

#aesthetic #aesthetics #hometour #decor #deco #home #pinterestaesthetic #pinterestinspired #decohome #homesweethome #apartmentdecor #apartmentdesign #apartmenttour #decoaddict #decoration #cozyhome #bakewithme #asmr #homebaking #homebaker #cottagecore #cozyvibes #cozy #paris #baking #souffle #cooking #frenchcooking