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Taste of Luxembourg Bouchée à la Reine VolauVent
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Today, we are enjoying the popular dish of Luxembourg Bouchée à la Reine (Queen’s bite) which is similar to the French Vol-au-Vent! These Bouchées are made with homemade puff pastry shells and the filling is a béchamel base. For this version, I am using salmon instead of the traditional chicken and mushroom. Whatever the filling, Bouchées à la Reine are definitely worthy of a royal palate. • Recipes and methods below. • Share your favorite version of Bouchées à la Reine in the comments below. • Enjoy Franco Foods? Check out our Merch at https://rb.gy/8ops04 • Remember to subscribe to our Channel! https://rb.gy/t9caio • Merci et à la prochaine! • Find us on: • Instagram: / franco_foods • Contact: [email protected] • Find the FAC: • Facebook: / centrefrancoamerican • Instagram: facnh_official • Twitter: facnh_official • Chapters: • 0:00 Introduction • 0:30 Making the shells • 2:58 Vocabulary • 3:09 Making the filling • 4:04 Putting it together • 5:17 Success! • #boucheealareine #volauvent #frenchfood #francofoods #facnh #livefreeandparlezfrancais #madefromscratch #france #worldfood #luxembourg #luxemburg • This week’s vocab is: • Salmon - Le Saumon • Dill - L’Aneth • To poach - Pocher • Lemon - Le citron • Caper - La câpre • Making the puff pastry shells • Preheat oven to 400F • Roll out puff pastry shell to about ½ inch thick • Using a cutter (I used 3”), cut out circles. For each shell, you need 2 circles. • For half of the circles, use a smaller cutter (I used 2”), cut out the center. Set the centers aside to bake as well. • Using egg wash (beaten egg with a bit of water), glue the circle with the cut out center to the base circle. Be careful not to brush egg wash on the sides or the pastry might not rise. • Brush the top of the shell as well as the “hats”. • Bake until the shells have risen and are nice and golden brown. About 15 or so minutes. • Take out when baked and fill with the Bouchée à la Reine filling. • You can make these ahead of time and either fill them at room temperature or heat them up. • • Béchamel Sauce: • 3 tbs butter • 3 tbs flour • 2 cups milk • Melt butter in sauce pan • Add flour to melted butter and whisk to ensure there are no lumps. • When smooth, slowly pour in the milk while whisking. • Keep mixing until the sauce thickens to desired consistency. • Set aside until ready to use. To avoid a film to form on top, cover with cling film - make sure it makes contact with the sauce to keep the film from forming. • Salmon Filling: • 2 cups cooked salmon • 2 tbs (or to taste) capers • Dill, Salt and Pepper to taste • In the béchamel sauce, put all the ingredients and mix well. If using the capers, taste before adding the salt. • Bon Appétit!! • History link: • https://www.196flavors.com/france-bou... • Interested in learning French? Visit FACNH.com • Franco Foods is filmed and edited by Oskar Hirte of Willowfield Productions
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