Aix En Provence: Vol-Au-Vent Recipe

Aix en Provence Recipe
Recipe Courtesy:
Aix en Provence in Myers Park
545-B Providence Rd. Charlotte, NC 28207

Vol-au-Vent (serves 4)

-puff pastry         2 sheets, frozen

-egg                    1, beaten

-shallot                2 tablespoons

-garlic                  2 teaspoons

-parsley               1 tablespoon 

-white wine         1/4 cup        

-scallop                4 ct.

-shrimp                12 ct.

-mussels              1/2 lb. (steamed and removed from shell)

-plugra butter       3 Tablespoons

-brandy                 4 tablespoons

-chicken stock      1/4 Cup 

-heavy cream       3 Tablespoons

-salt                       to taste

-ground black

 pepper                  to taste

-lemon juice          1 teaspoon

-wild mushroom   3.5 oz. (1 pack)


Using a cookie cutter,  cut 8 circles from the slightly thawed puff pastry.  Set aside 4 circles and cut a smaller circle  in those pastries.  Brush the circles with egg wash, and place the smaller cut circles on top of the larger circles forming four individual pastry shells, resembling a bullseye.  Freeze for 5 to 10 minutes.  Brush once more with egg wash, score the center in a cross hatch pattern, place in a 375 degree oven until pastry has risen and is golden brown. Remove from oven and set aside to cool.

In a large sautee pan melt one Tablespoon of butter with one Tablespoon of canola oil. When the butter foams add the mushrooms, shallots, and garlic, cook over medium heat without browning.  After 2 minutes add scallops and shrimp and toss to combine with mushrooms, season with a generous pinch of salt.  Add 2 Tablespoons of Brandy, cooking off the alcohol and then add the heavy cream.  Add 1/4 chicken stock and cook over medium high heat until sauce begins to reduce.  Add lemon juice, reseason with salt and black pepper.  Finish sauce with remaining butter and brandy finally adding the mussels at the end so as not to overcook. Garnish with chopped herbs.

Place the puff pastry on a warmed plate, fill the center "basket" with the seafood, mushrooms and cream sauce.  Garnish the plate with the remaining seafood and mushrooms.