Vol au vents

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Step 1

Bring out the puff pastry roll and lay it out. Bring it out at least 10 mins before putting in the oven.

Step 2

Mix one egg into a small bowl and put some water in it.

Step 3

For 4 vol au vent cases, make 8 circles into the puff pastry. For 4 of the circles, put another small circle into them

Step 4

Take one of the circles and place it on the baking sheet. Cover it with the egg but make sure not to go to the edges (otherwise it won't rise).

Step 5

Take the circle that has a small circle and take out the small circle out. Then place the exterior circle on top of that first circle above. Put egg on top of that too.

Step 6

Repeat for the others.

Step 7

Put in the oven at 200° and keep in for 20 mins.

Step 8

When they're done, take out the small circle from the middle to allow filling.

Step 9

Warm 50g butter on low heat in a pan.

Step 10

Slowly add the flour bit by bit into the butter. And make sure to continue mixing the whole way through.

Step 11

Mix for a bit and then start adding the cold milk slowly, using a whisk. Keep doing the same until the milk is done and the cream starts getting heavier.

Step 12

When done add salt, black pepper, and nutmeg.

Step 13

Chop the mushrooms and saute them in a pan with some butter. Add them to the Béchamel.

Step 14

Saute the prawns in some butter, salt and pepper. Make sure not to have too much liquid (it will give too much fish flavour to the Béchamel). When prawns are done add to the Béchamel.

Step 15

Mix the Béchamel and start filling the Vol au vents

Step 16

Top them off with some gruyère and put back in the oven at 160° for 5-10 mins. For the final 3-5 mins put on the grill.

Step 17

Voilà !