• Home
  • Pastry
  • Homemade Vol au Vent with Creamy Mushrooms
0 0
Homemade Vol au Vent with Creamy Mushrooms

Share it on your social network:

Or you can just copy and share this url


250 gr Plain Flour
250 gr. Butter at least 82% fat
150 ml Water
3 gr. Salt
450 gr Champignon
250 gr Crème fraîche
100 ml Milk
1/4 tsp Garlic Salt
2-3 Chives
1 Egg
1 tbsp Water

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Homemade Vol au Vent with Creamy Mushrooms

Foolproof Recipe

  • 4 h
  • Serves 6
  • Medium


I’ve been thinking for a while to try to make this at home, but the ones from the store looked so pretty and intimidating, that I kept postponing. Until yesterday, when I stumbled upon a very easy to follow recipe, while I was looking for some custard pies. I joined this cooking group from Romania not a long time ago and I already tried a lot of things from there. You can check the website related to it here, at Savori Urbane and if you know Romanian you can check the original recipe here, explained step by step, with photos.


But let me tell you a few words about my experience with the puff pastry:

  • I was surprised how easy it is to make. It is a lot of hand work, turning, rolling and so on and a lot of waiting time, but in the end you are done in almost 3 hours, and you only have to do some rotations from 30 to 30 minutes.
  • It’s way tastier than the supermarket puff pastry. You can actually feel the butter and it gives a great richness to the vol-au-vent.
  • It’s cheaper to make it yourself, if you have the time.
  • You can freeze the pastry that you don’t use and it’s very easy to work with.
  • This recipe works. Yes, it just works! You will get high, puffy, tall, proud and golden little towers.
  • It’s not easy to make straight vol-au-vent. You have to cut it with a very sharp round shape, made out of metal, and warmed up, so your don’t break the layers of dough and butter.
  • And, at last, I regret I didn’t make more. Next time I make 1 kg, to be sure that I have enough to puff up.



I cut in half the original recipe, because 1.5 kg of pastry seemed a bit too much for me. You can find the original recipe here, in Romanian.


(Visited 85 times, 1 visits today)



To make the pastry

Dissolve the salt in water and sift your flour in a large bowl or a clean working surface. Make a wheel in the middle and pour the water. Using a wooden spoon bring flour into the "pond" and mix until you incorporated everything.


The kneading

You will obtain a rough dough, not too sticky, that you have to knead for 5-6 minutes, until it becomes soft and smooth. Cover it in plastic that you previously dusted with flour, so it doesn't stick to the dough and refrigerate for one hour. At this point you want to to take out the butter from the refrigerator. You want it soft, but not too soft.


Incorporating the butter

Remove the dough from the plastic foil and place on a lightly dusted surface. Using a knife make a deep cut in shape of a cross. Take every edge that has formed and gently stretch it, leaving a larger pile of dough in the middle.


Remove the butter from the foil and "knead" into an irregular round shape. Place the butter in the middle of the dough and fold the "petals" over it.


Using your dough roller, press gently and move up and down until you manage to spread a long sheet. Be careful not to press too hard and force the butter out. Now fold the dough in three, by bringing one edge to the center and folding the other edge over the first one.

Rotate the dough by 45 degrees, so you have the seam on your right side. Roll the dough again, fold in three and stop. Make two marks with your fingers, so your know that you made 2 folds. Cover with plastic and rest in the fridge for 30 minutes. You just completed your first two "tourage".


Third and Forth "Tourage"

After 30 minutes, remove the dough from the fridge and repeat the procedure from above. Roll-Fold 1- Fold 2- Rotate-Roll-Fold 1-Fold 2-Stop. Make 4 marks on the dough so you know that you completed 4 rotations. Cover with plastic foil and refrigerate again for 30 minutes.


Final "tourage"

As you can guess, it's time for the last two "tourage". Roll-Fold 1- Fold 2- Rotate-Roll-Fold 1-Fold2-Stop. We made 6 in total and this means that you can use the dough now or you can cut it and freeze it.


Rolling, rolling, rolling

Preheat your oven to 220 C. Roll your dough in a very thin sheet, less than 5 mm thick. I cut mine in two pieces before, to make the rolling easier.



To make this almost perfect you need 2 metal shapes with sharp edges. I used a 10 cm circle and a 6 cm one. Try to heat the edges of the shape before you cut, because this is the best way to obtain high and straight vol-au-vents. Place the shape on the pastry, press, cut, and set aside. Make 12 large circles. On 6 of them use the smaller round shape and cut the middle part, forming a ring.


The baking

Beat the egg lightly with water. Put baking paper in a large oven tray and use a little baking spray. Lay down 3 circles and lightly brush them with egg was. Place one ring on top of every circle and brush again. Let them rest for 15 minutes and than bake for 10-12 minutes in the middle of the oven. They are done when well rissen and golden brown. Let them cool off.


The Filling

Cut half of the mushrooms in very fine pieces and the other half in bigger pieces. Heat oil in a pan and saute the mushrooms, until there is no liquid left. Bring the creme and the milk to the pan and simmer for 10 minutes, or until you obtain a very thick paste.



Using a small spoon fill the vol au vent and decorate with chives.


I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Pinneapple Fried Rice with Shrimps
Tagine Lamb with Apricots

Add Your Comment