Bouchée a La Reine: a warm starter fit for a queen (French classic)

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  • Опубліковано 14 чер 2024
  • Join my online French cooking classes 👨‍🍳: learn.thefrenchcookingacademy... The Bouchée à la reine is a French cuisine classic starter made out of a golden and crunchy pure butter puff pastry casing (Vol au vent) which is filled with a voluptuous and tasty creamy chicken mushroom veloute sauce.
    In this video recipe tutorial we are going to learn how to make a vol au vent sauce using the traditional Escoffier style for the bouchée a la reine recipe.
    ingredients:
    6 small vol au vent or 4 large one ( puff pastry casings)
    see previous video to learn ho to make them
    For the boiled chicken:
    1 chicken ( approx 1.2 kilos)
    100 grams of chopped leeks
    100 grams of chopped onions
    100 grams of choppedcelery
    100 grams of chopped carrots
    1 large bouquet garni ( made with thym, bay leave celery and parsley stokes)
    1 teaspoon of black peppercorn
    1 teaspoon of juniper berries
    1 table spoon of salt
    half a lemon juice
    1 piece of cooking string to truss the chicken.
    For the veloute sauce ( parisian sauce):
    1 litre of chicken broth
    40 grams of plain flour
    40 grams of butter
    250 grams of mushroom 150 grams of button mushrooms and 100 grams of morels)
    2 chicken breasts diced. ( reserve some chicken meat to for serving)
    1 egg yolks
    up to 200 ml of cream ( heavy whipping creme or creme fraiche)
    1 table spoon of cognac
    1 table spoon of chopped parsley.
    salt and pepper to season.
    to white cook the button mushroom:
    water 1 table spoon of butter
    one squeeze of lemon juice
    This vol au vent recipe has everything you would ever expect from a French classic dish. Personally I like to describe it as an elegantly old-fashioned starter fit for Kings.
    We will see in details how to make a type of veloute called the “Parisian sauce. and create the Vol au vent filling called: "a la reine” which is composed of a Salpicon (diced pieces) of chicken and forest mushrooms.(chicken mushroom veloute sauce)
    A bit of history:
    With the pastry chefs of the court of Versailles, the queen of France Marie Leszczynska (1703-1768), daughter of Stanislas Leszczynski, king of Poland, would be the historical origin of this traditional recipe of French gastronomy. Inspired by pastries made from sweet puff pastry like the wells of love created by Vincent La Chapelle made for her rival Madame de Pompadour, she would have looked for aphrodisiac dishes and asked Nicolas Stohrer to create a salty version to regain the favors of Louis XV, her husband.
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КОМЕНТАРІ • 193

  • @deendrew36
    @deendrew36 4 роки тому +15

    That paper towel trick is sheer genius!

  • @linuxgreybeard9945
    @linuxgreybeard9945 5 років тому +27

    Binge watching, totally addicted. Thank you so much.

  • @Rick_Hoppe
    @Rick_Hoppe 2 роки тому +1

    Thank you, thank you, thank you, Stephane! In the 1980s, in Beverly Hills, there was a wonderful patisserie called Michel Richard, named after the chef. Along with the delicious pastries, they served some savory brunch/lunch dishes.
    My favorite was a dish they called the Chicken Feuillete. It was basically this dish, but with a lot more chicken and mushrooms, sandwiched between two squares of puff pastry. Instead of being seasoned with parsley, they used tarragon, which I LOVE!
    The restaurant has been gone a long time, but thanks to you, I can make Chicken Feuillete myself!

  • @infinatep1mp737
    @infinatep1mp737 2 роки тому

    Living in Alsace north france. This is a staple. Love it

  • @gigir6761
    @gigir6761 7 місяців тому

    When I lived in France this was my favorite dish of all time and I ordered it every single time I went to a restaurant! It is absolutely delicious periodWhen I lived in France this was my favorite dish of all time and I ordered it every single time I went to a restaurant! It is absolutely delicious.

  • @lyndasaint-merat5814
    @lyndasaint-merat5814 4 роки тому +8

    I've just found you on the internet because I wanted to make my own vol u vent. I'm hooked. Great presentation. Merci

  • @SIAMONOITRE3
    @SIAMONOITRE3 3 роки тому +4

    This was the exact dish I had when we visited a French restaurant for a French class project during the seventies ... it was delicious!

  • @mattjacobson5123
    @mattjacobson5123 Рік тому

    Wife's Birthday coming up . . . I have a plan! Thank you Stephan!

  • @debbiezullo7056
    @debbiezullo7056 8 місяців тому

    Stunning! I also add Brandy or cognac to the sauce. To me that’s classic♥️

  • @cocochanelle1970
    @cocochanelle1970 Рік тому +1

    My favorites !😊

  • @warrenabdull7226
    @warrenabdull7226 Рік тому

    Similar to a pot pie. Incredible!

  • @1983Wells
    @1983Wells 4 роки тому +1

    I grew up in midwest US, and my mom and Gramma called this "Chicken a la' King." It's even in The Joy Of Cooking, a major American cookbook that's existed since the 30s or 40s. I had no idea (but I should have) my chcken a la king is just an American riff on a classic french dish! No wonder there's so much butter and it tastes so fancy!

  • @minas9393
    @minas9393 6 років тому +6

    There's so much effort and time put into these videos! Thanks for this wonderful resource.

  • @MR_Mocha_Major
    @MR_Mocha_Major 5 років тому +5

    I just want to wrap myself in the dish and eat my way out! Looks amazing!

  • @elliotthankin6813
    @elliotthankin6813 2 роки тому +1

    Jacques Pepin lives here in Madison, Connecticut . He and Gloria were the judges of a cooking contest back in the 80’s. He remembered me from his classes abd i won first place with baked salmon with mousse of scallops and a lobster burre blanc and fleurons. His nephew has or had a bistro in Branford, Ct. Gloria passed away about a year ago. Very sad

  • @philipu150
    @philipu150 2 роки тому +1

    I'm delighted to have discovered this channel now in Oct. '21. It's always rewarding to find a good teacher amidst the "jungle." Best wishes!

  • @martinrow1213
    @martinrow1213 2 роки тому

    Kids addicted to this. Have to admit we buy pre-prepared vol-e-vent. Wife says the French sauces are everything.

  • @aloha1005
    @aloha1005 3 роки тому +1

    Just tried it and followed the instructions exactly as given by Stephan. It turned out looking precisely as in th e video. Easy to make. Lots of flavour.

  • @joelhammer3538
    @joelhammer3538 2 роки тому +1

    Love this channel 💙

  • @peterpluim7912
    @peterpluim7912 4 роки тому +60

    Tip from a three star Michelin chef: prepare the chicken in advance and let it cool overnight in the stock in the refrigerator. The chicken will be very tender and all the fat will be solidified on top.
    You have to use a good quality chicken for this. If you should use an ‘industrial’ chicken, you’ll end up with chicken puree instead of chicken cubes. In France, I’ll use a Label Rouge chicken because they are at least 81 days old ( industrial chicken: 6 weeks). Always take the heaviest chicken on offer.

    • @peterpluim7912
      @peterpluim7912 4 роки тому +7

      The Belgian culinary tradition adds small meatballs from minced veal, poached in the chicken stock. Children love it. Adults too. :)

    • @jumzbrugs9867
      @jumzbrugs9867 3 роки тому +1

      @@peterpluim7912 until the child learns what veal actually is 😢

    • @jumzbrugs9867
      @jumzbrugs9867 3 роки тому

      @@peterpluim7912 even as an adult tbh

    • @moniquem783
      @moniquem783 2 роки тому

      @@peterpluim7912 well, I think it sounds delicious, and I’m quite okay with eating some veal. Particularly considering I’m a fan of cheese so a baby cow has to die for that anyway. Makes sense to eat every part of it.

    • @ratgrl81
      @ratgrl81 2 роки тому +1

      I know that this is an old comment, but would a stewing hen work? They're at least six months old when we eat them.

  • @Kept_Crude
    @Kept_Crude 2 роки тому

    You're one of my heroes! C'est maintenant la deuxieme fois que je suis cette recette. Apres exactement 1 an. C'est un succes a nouveau! Merci!

  • @Sarastrasza
    @Sarastrasza 6 років тому +41

    Never thought about using a paper towel to remove fat like that, great tip.

    • @maksimluzin1121
      @maksimluzin1121 5 років тому +1

      It is cooking basics, actually... ;-))) You can use even the fresh chicken egg white to collect all the excess fat and small particles to purify your chicken stock to the high quality top-restaurant level. Just put the fresh egg white (without yolk!) in to your stock (bullion) in last phase of preparation. The protein in the egg white will collect all the fat and particles from the stock. Just separate the stock after it, and throw away the white flakes, and "voilà" - you will have the most clean and purified stock in your life! ;-)))

    • @fvazquez64
      @fvazquez64 5 років тому

      same here!!

    • @WastrelWay
      @WastrelWay 4 роки тому

      @@maksimluzin1121 Hah! That's making a consomme. Stephane is ambiguous about whether his poached chicken leaves behind a "broth," a "stock" or a "consomme".

    • @johnestoce1503
      @johnestoce1503 4 роки тому

      you could also use a flat soft bread

  • @teresajenkins9056
    @teresajenkins9056 6 років тому +15

    OMG I was able to make this the Vol au vent turned out nice, but I think I'm going to make them larger next time...and I used a leak instead of an onion...It was so good...everyone loved it as well...thank you.

    • @FrenchCookingAcademy
      @FrenchCookingAcademy  6 років тому +3

      well done ! yes this as just the starter size but you can definely makes them larger and it the pieces of mushrooms and meats larger 😋😋🙂👨🏻‍🍳

  • @wahbamark
    @wahbamark 3 роки тому

    Wow. Speechless. This dish looks incredible

  • @beeanantroj7267
    @beeanantroj7267 Рік тому

    Un grand merci chef.

  • @cbolivar3518
    @cbolivar3518 6 років тому +8

    Love your videos, man...Thanks a lot for all of them. Greetings from Colombia!

  • @yuenmantong5998
    @yuenmantong5998 2 роки тому

    Tks for showing us French cooking technic - do yummy👍

  • @ofalltheginjoints6853
    @ofalltheginjoints6853 6 років тому

    Such a lovely and delicate looking dish. Thank you for sharing.

  • @Dsky40
    @Dsky40 3 роки тому

    This is one hell of a dish!!! Amazing!!!

  • @alexandruepuran
    @alexandruepuran 6 років тому +2

    PERFECT JOB, merci beaucoup!!!

  • @trojanette8345
    @trojanette8345 4 роки тому +6

    Very BEAUTIFULLY edited !! Nice job.
    I love how you did your visual introduction with little short 'clips' of which ingredients you put together. To me / for me that makes a much more powerful start to your video. It helps to connect-the-dots. Thank you once again for sharing your amazing skill with all of us.

  • @guyparris4871
    @guyparris4871 2 роки тому

    Absolutely stunning!

  • @imsocuez
    @imsocuez 4 роки тому

    Excellent! Looking forward to making this delightful meal.

  • @shirley0151
    @shirley0151 2 роки тому

    Oh I love these !

  • @waltermorim1615
    @waltermorim1615 6 років тому

    Chef great dish!! Thank you só much for the presentation!!
    Merci

  • @pennyfinzel738
    @pennyfinzel738 4 роки тому +1

    Love your recipes....have always enjoyed making these from scratch...Will save this one..This is also the basic chicken cook for my Coronation chicken... a family favourite here with my friends and family ! Thank you x

  • @neesargon3497
    @neesargon3497 3 роки тому

    Fabulous!

  • @guyxye
    @guyxye 6 років тому +7

    Merci, j’avais goûté ce plat en Alsace, j’ai adoré. C’est absolument génial de pouvoir faire ça à la maison. Merci!

  • @bristolfashion4421
    @bristolfashion4421 Місяць тому

    Very instructive - thank you…

  • @lagunamiller
    @lagunamiller 6 років тому

    I need to come over right now!!! Looks sooooo yummy!!!

  • @dianagillen1362
    @dianagillen1362 3 роки тому +1

    Thanks for all Ur helpful tips French Chef😄You know I Love Chicken 🐔& this looks Yummy 😋 & it's now 2 years later 9/4/20@ 1am in Anaheim California😄. The cap looks like the Queen's 👑😄 Stay Well 🤗🐎

  • @Thick_Cut_Bacon
    @Thick_Cut_Bacon 6 років тому

    Amazing chef! Thank you!

  • @mikkikas6821
    @mikkikas6821 3 роки тому

    Thankyou! Great ideas and tips!🤗

  • @feliperosa13
    @feliperosa13 6 років тому

    Well done. I can't wait to try it.

  • @gremlinblue25
    @gremlinblue25 3 роки тому +1

    I'm going to totally make this today ^_^ thank you!

  • @melaniesparkle7210
    @melaniesparkle7210 6 років тому +10

    Un de mes mets preferer! par ici.. on utilise poulet, petit pois et carrotte et sauce champignon. :)

  • @joerg9625
    @joerg9625 5 років тому

    great recipe !

  • @cperez8919
    @cperez8919 6 років тому +4

    Thank you for sharing classic french recipes with us. So much appreciated by a master!

  • @esraayousef5643
    @esraayousef5643 4 роки тому

    Merci beaucoup, je les ferai aujourdhui

  • @aussiebitchxxtruedat972
    @aussiebitchxxtruedat972 3 роки тому

    Oh, wow.
    Looks delicious, thanks for that.
    G'day from Australia ✌️

  • @LMTMarta
    @LMTMarta 4 роки тому

    Thank you

  • @tinaterlaje483
    @tinaterlaje483 2 роки тому

    Okay...I'm hungry now😋.

  • @AirrowRocket
    @AirrowRocket 6 років тому

    This was really well done!

  • @wolkowy1
    @wolkowy1 6 років тому

    Nees Argon said it all - I can only add: Bravissimo!

  • @TheDefeatest
    @TheDefeatest 6 років тому

    amazing! thank you .

  • @Quorum1
    @Quorum1 6 років тому

    Superb!

  • @aM-mh3sv
    @aM-mh3sv 4 роки тому

    Great recipe for party😊 Mercí Beaucoup!

  • @Eerau
    @Eerau 2 роки тому

    J’aime votre recettes.

  • @kennyrogers803
    @kennyrogers803 6 років тому +4

    Mmmmmmmmm....... That taste really goooood!! That taste sooooo delicious and creamy pastry!! Loooks good!! Great dish!! See you anytime!!

  • @andrewaway
    @andrewaway 6 років тому

    Nice job.

  • @karieckert388
    @karieckert388 5 років тому +2

    French Cooking 101, Love Pepin too, but this is for me ,,,,Clove studded Onions!!!

  • @artistsf1
    @artistsf1 6 років тому

    NICE ! thank you.

  • @Angel283
    @Angel283 5 років тому

    Beautiful!!!

  • @catfish7646
    @catfish7646 6 років тому

    Wonderful👍I will make this during the week. Merci.

  • @kenbo-2179
    @kenbo-2179 6 років тому +6

    I have been making as many of your recipes as I can possibly afford. I follow every one to the letter, and every one has so far been spectacular. No idea where to find bouchee, but I might try this with cannon balls (bread bowls).
    You are my French cuisine mentor, dude. Thank you for all your hard work.

    • @johnking5691
      @johnking5691 6 років тому

      Kenbo - they should be right in the freezer section of any grocery store next to the puff pastry.

    • @petal979
      @petal979 5 років тому +1

      Bouchee/vol au vents (same thing) can be found in the supermarket usually near the bread and pita bread, or you can make them as he did, very easy to make :)

    • @fussyrenovator7551
      @fussyrenovator7551 3 роки тому +2

      He made them himself in another video.

  • @decnijfkris3706
    @decnijfkris3706 4 роки тому

    très bon vol-au-vent.

  • @20thcenturytunes
    @20thcenturytunes 4 роки тому

    Hello chef, wonderful job - did something similar with partridge (grouse) and morels - incredible flavors

  • @1950dcs
    @1950dcs 4 роки тому

    First time I had Bouchée à la Reine it was made with brains.....

  • @nadirzitoumila3774
    @nadirzitoumila3774 5 років тому

    I watching for many video for you know we need more from you stand and started

  • @variegatus
    @variegatus 4 роки тому +1

    Flavor tip: Take all the meat off the whole cooled chicken after cooking. Return the carcass and skin to the stock and simmer further, an hour or two. This gets all the goodness out of the chicken and the stock is much more flavorful and concentrated. Takes more time but as long as you're making your own stock anyway it's worth it. Love this channel!

  • @HarpazoReady2022
    @HarpazoReady2022 2 роки тому

    This looks delicious! The pastry casing is similar to the pastry bowl used in Cailles en Sarcophage.

  • @delphinendaya1583
    @delphinendaya1583 6 років тому

    vraiment interesant merci beacoup c vraiment bon

  • @RossPotts
    @RossPotts 6 років тому +2

    Oh! Mini Chicken Pot Pie!

  • @zainabarain
    @zainabarain 4 роки тому

    Miam miam!

  • @ermilacarlin6709
    @ermilacarlin6709 3 роки тому

    Ohh la la.👑❤

  • @TheJpop617
    @TheJpop617 3 роки тому +1

    Refined biscuits and gravy

  • @scottab140
    @scottab140 Рік тому

    Bouchée à la reine: 4 large one ( puff pastry casings)
    Puff Pastry:
    2 1/4 cups all-purpose flour 280g
    1 Tablespoon granulated sugar
    1 teaspoon salt
    1 cup cold butter 226g
    7 to 8 Tablespoons ice water
    Bake 400 F for 30 minutes for six inch pastry. Vol ah vent molds use puff pastry silicon casing or baking sheet cup cake mold.
    For the boiled chicken: 1 chicken ( approx 1.2 kilos)
    100 grams of chopped leeks
    100 grams of chopped onions
    100 grams of chopped celery
    100 grams of chopped carrots
    1 large bouquet garni ( made with thym, bay leave celery and parsley stokes)
    1 teaspoon of black peppercorn
    1 teaspoon of juniper berries
    1 table spoon of salt
    half a lemon juice
    For the veloute sauce ( parisian sauce): 1 litre of chicken broth
    40 grams of plain flour
    40 grams of butter
    250 grams of mushroom
    150 grams of button mushrooms and 100 grams of morels)
    2 chicken breasts diced. ( reserve some chicken meat to for serving)
    1 egg yolks up to 200 ml of cream ( heavy whipping creme or creme fraiche)
    1 table spoon of cognac
    1 table spoon of chopped parsley.
    salt and pepper to season.

  • @graceding2202
    @graceding2202 6 років тому +1

    Stefan you have gone back to your roots to teach us French cooking techniques with this video. I learnt so much. Good to have a series of videos that ‘build’ on each other to the final spectacular dish. This is similar to how Anna Olson does her recent baking series - first master the simple technique and get more sophisticated. Btw, I thought u can improve your videos by erm, improving the hair... it makes a lot of difference :P

  • @brentcormier6775
    @brentcormier6775 10 місяців тому

    Was this dish created for Marie Leczinska, La Reine de France? I was told that it was. The first time I ever heard of this dish was from the film Les Adieux a La Reine! Can’t wait to make it!

  • @ulrichlehnhardt4293
    @ulrichlehnhardt4293 5 років тому +4

    one of my favorite dishes since my childhood. My version: lemon juice instead of cognac, aspargus instead of morille...and tagliatelle as a side dish... this is how it is served in alsace

  • @nursultantulyakbaycats
    @nursultantulyakbaycats 3 роки тому +1

    This is also a staple recipe in belgium. I make it close to this, but i usually like to hand shred the leg meat and drop it in along the cubed breast meat, this makes so your sauce is more loaded with meat.

  • @nadirzitoumila3774
    @nadirzitoumila3774 5 років тому

    You good I'm chef but also I follow you for all your video thanks

  • @dejugulators
    @dejugulators 4 роки тому

    You are a gem. Merci from America.

  • @nicolethijs5428
    @nicolethijs5428 4 роки тому

    Just made this yesterday! A traditional dish in Belgium. I do my chicken in my preasure cooker. A bit quicker then poaching it.and why would you only use the chicken breast. We use the whole chicken and also add 500 grams of white button mushrooms to the chicken meat and you can even add some small meatballs. You need to heat the boucher in the oven, not in a microwave.its the contrast of the crips puff pastry boucher againt the velvety saus and the soft meat that makes it so delicious.

  • @valentinagorini1996
    @valentinagorini1996 5 років тому +1

    Your accent 😍

  • @anastasia10017
    @anastasia10017 5 років тому

    j'adore les bouchées a la reine !!!

  • @jamesjacocks6221
    @jamesjacocks6221 6 років тому

    Fit for kings but named for the queen-appropriate somehow. I have had a similar dish, in Provence, that had diced mushrooms and chives in a mushroom sauce which was, of course, flooded not daintily spooned on top. Your recipe is superior unless only morrels are used in the mushroom variety. I love the way we are proceeding through Escoffier.

    • @FrenchCookingAcademy
      @FrenchCookingAcademy  6 років тому +1

      yes you are right i should actually change that title 😀😀👨🏻‍🍳😄

  • @MrChefgiannis
    @MrChefgiannis 5 років тому

    Nice job Stefan! Even some times mak3 mistakes at cooking terminology. Question what do you know about salpicon?

  • @natalijanaschova3650
    @natalijanaschova3650 Рік тому

    Could you say what other dish can we use for the Bouchée a La Reine filling aside from filling pastry?

  • @jameseisman662
    @jameseisman662 4 роки тому

    Do you have to wait to add the cream until later in the process or can you add the consumee to a bechamel instead of just the roux?

  • @jejwood
    @jejwood 4 роки тому

    In America we call this chicken and biscuits. Just kidding! Great recipe; glad your channel is blowing up! Can't wait to make this now that Lent is finishing up.

  • @elliotthankin6813
    @elliotthankin6813 2 роки тому

    I make chicken soup this way with the sddition of leeks and potatoes but i use either an Empire or Bell and Evans chicken and let it simmer for an hour after it comes to a boil and i skim the top protein off.. when its done i add just enough salt to taste and remove the chicken and the bobes and add the chicken and veggies to the bowl wuth the stock. Then i top with shreeded Guyure and voila

  • @drummerlovesbookworm9738
    @drummerlovesbookworm9738 4 роки тому

    💕

  • @chefseansp6770
    @chefseansp6770 2 роки тому

    Will it work the same to make it with a croissant

  • @jaywisely3411
    @jaywisely3411 6 років тому +44

    It bugs me that he doesn't have more subscribers/viewers.

    • @minas9393
      @minas9393 6 років тому +4

      I know right???

    • @nancyprescott7155
      @nancyprescott7155 5 років тому +1

      I agree!! We just need to keep spreading the word.

    • @FrenchCookingAcademy
      @FrenchCookingAcademy  5 років тому +9

      thanks guys much appreciate 🙂🙂😀👨🏻‍🍳

    • @georgegren
      @georgegren 4 роки тому +2

      French Cooking Academy
      Learning so much - such generous to share the skills

    • @TeylaDex
      @TeylaDex 4 роки тому +2

      it's because he doesn't make a massive SHOW about it. he teaches uns greatly, but that is not what the masses want... sadly

  • @lotz-o-muzic1608
    @lotz-o-muzic1608 2 роки тому

    Very bourgeois chicken pot pie

  • @lghollen5543
    @lghollen5543 6 років тому

    Do you have a cooking recipe book ? I love your videos, but I would like to have it in paper for later cooking.

    • @FrenchCookingAcademy
      @FrenchCookingAcademy  6 років тому +1

      You can see the recipes on the website www.thefrenchcookingacademy.com I have not been posted too much lately but I am back on now I will do my best to add most recipes in text format moving forward

    • @lghollen5543
      @lghollen5543 6 років тому

      French Cooking Academy Thank you, I will do that .

  • @kaypea4874
    @kaypea4874 3 роки тому

    were do you get the pastry??

  • @kitaboughaba8470
    @kitaboughaba8470 3 роки тому

    C'est super mais j'aimerais que vous fassiez la même chose mais en francais ou alors faites la traduction en dessous pour les personnes qui ne parlent pas anglais.
    Merci.🥰🥰

  • @ralphdavis9670
    @ralphdavis9670 3 роки тому

    How can I make the pastry?