Vol-Au-Vent w/ Chicken Suprême Sauce - Bruno Albouze - THE REAL DEAL

  • Ajoutée Il y a 2 ans

    Bruno AlbouzeBruno Albouze

    Durée: 5:10

    An extraordinary entree: Vol-au-vent with chicken suprême sauce and spring vegetables. Learn how to make these easy vol au vent from inverted puff pastry from scratch!
    Bruno Albouze - Executive Producer of THE REAL DEAL Cooking Channel on FR-film: A generous approach of making things simple, sometimes more complex but always delicious. «The impact goes beyond my expectations; I think people seek out real food and techniques from real pros now. Millions of viewers are enjoying it - What’s fantastic about cooking and baking is that there is not limit!»
    KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
    John Boos cutting board goo.gl/Kw9Zfc
    Pro Portable Electronic Balance goo.gl/DYweuq
    Pastry bowls goo.gl/pTTBc7
    Vollrath whisk goo.gl/6RZIJC
    Global Knife 18 inch (30cm) goo.gl/wrWIhC
    Silpat / Silicon Mat goo.gl/0frtkM
    Le Creuset cast iron Dutch oven goo.gl/unBqkR
    Wire cooling rack goo.gl/V3BzHp
    Cookie cutter goo.gl/DqXIgq
    www.brunoskitchen.net/home
    Facebook facebook.com/BrunosKitchen
    Twiter twitter.com/BrunoAlbouze
    Instagram instagram.com/brunoalbouze
    Pinterest www.pinterest.com/brunoalbouze
    Vol-Au-Vent with Chicken Suprême Sauce & Spring Vegetables.
    Makes 12.
    2.6 lb. (1200g) puff pastry*

    Chicken Stock
    4 ea. chicken thighs with drumsticks
    1 qt (1L) water
    2 cups (500ml) white wine (Chardonnay).
    Bouquet
    1 carrot, washed
    1 leek, white part only, halved lengthwise and washed
    2 celery stalks, washed and trimmed
    1 onion + 1 bay leaf + 3 cloves
    3 springs fresh thyme
    1 garlic bulb, halved
    Mushroom stems.*
    Chicken Suprême Sauce
    3 Tbsp (45g) unsalted butter
    2 ounces (60g) shallots, minced
    5 ounces (150g) carrot, washed and cubed
    5 ounces (150g) celery, washed and cubed
    7 ounces (210g) baby bella mushrooms or porcini, cleaned, stems removed (save for the stock*)
    2 Tbsp (30g) all-purpose flour
    2 cups (500ml) reduced chicken stock
    1/2 cup (125ml) heavy cream
    Shredded chicken meat
    5 ounces (150g) English peas, blanched
    1 Tbsp (18g) lemon confit, minced (optional)
    Salt & ground black pepper to taste. Some fresh herbs such as chopped parsley, tarragon or dill can be added to the mixture if desired.

    vol-au-vent  vol au vent  baking  puff pastry  kitchen  pastry  culinary institute  how to make vol au vent  pâte feuilleté  tour simple  tour double  suprême sauce  chichen stock  bechamel  sauce  inverted puff pastry  

Maraliza Ramos
Maraliza Ramos

This really IS the real deal! 😳

Il y a 14 jours
Dawlat Naguib
Dawlat Naguib

Yummmi!

Il y a 3 mois
Hechetonchieres
Hechetonchieres

That's the fanciest chicken pot pie I've ever seen!

Il y a 3 mois
Jeroen Kinget
Jeroen Kinget

I love you M. Albouze, but the Belgian façon is the best. ;-) https://www.youtube.com/watch?v=9YiGQq19kKY

Il y a 4 mois
eric
eric

et les ris de veau?

Il y a 5 mois
alexys tabarez
alexys tabarez

Bruno! Que onda! Hello from Mexico :) My partner and I adore your channel and personality!!!! I was wondering if we could see your take on Birria :) It’ll be a good challenge!! ❤️love alex

Il y a 5 mois
Si Tou Yuan
Si Tou Yuan

Very nice! But if anyone is wondering, the background music is Moonlight Sonata by Beethoven.

Il y a 5 mois
Si Tou Yuan
Si Tou Yuan

It is the first movement, called Adagio sostenuto

Il y a 5 mois
Samia Nour
Samia Nour

Ohhh yummy yummy👌👌👌👌

Il y a 6 mois
Satine Luso
Satine Luso

Background music is Bach~ beautiful

Il y a 6 mois
Trancemutator
Trancemutator

You really set the bar high for food channels on YouTube. Love your channel, it's pact with great ideas and inspiration.

Il y a 6 mois
lena Kara
lena Kara

Recette delicieuse et inrattable. Je l' ai préparée pour ma fête à la Sainte Hélène. Merci beaucoup chef!

Il y a 6 mois
Teresa Jenkins
Teresa Jenkins

that was a great recipe...I would love to see you do a seafood filling for the vol au vent

Il y a 6 mois
Νίκος Βελώνης
Νίκος Βελώνης

You are a great cook and i enjoy very much your videos.

Il y a 8 mois
Naznin Chowdhury
Naznin Chowdhury

Thanks for sharing your amazing recipe. I love France and I love French food! ❤️

Il y a 8 mois
Youssef Afzaz
Youssef Afzaz

Gosh . this killing me gently

Il y a 9 mois
Fjolner I
Fjolner I

You have incredibly white teeth

Il y a 9 mois
mastermind
mastermind

I, LIKE MILLIONS OTHERS, WATCH MANY DIFFERENT CULINARY PROGRAMS. YOUR CHANNEL IS THE ONLY ONE THAT MIXES SCIENCE WITH ART AND PRODUCES MAGIC.

Il y a 9 mois
1PoodleKing1
1PoodleKing1

It sounds like he's trying to seduce me with his narration. Kind of uncomfortable

Il y a 10 mois
Herve Dupont
Herve Dupont

Merci Bruno pour les 15 kilos depuis 2015 c'est ma femme qui est pas contente, tiens on dirait Peter Falk dans Columbo sinon continue comme ça super tes recettes😯

Il y a 11 mois
Famous
Famous

Et en français ? Pouce bas

Il y a 11 mois
Blue Guy
Blue Guy

I need to find me a French man who can cook

Il y a 11 mois
Joseph Lau
Joseph Lau

Do you reuse those plastic containers?

Il y a an
Sonia Iqbal
Sonia Iqbal

Fantastic

Il y a an
Lany Tan
Lany Tan

That looks so yummy! Can you please make a video for home made Thanksgiving meal?

Il y a an
porch interiorline
porch interiorline

Thanks Bruno Albouze u changed my cooking backing . Am big fan of ur unique recipes garnishing n serving . U know how to explain the things u make things easy n simple

Il y a an
LBrobie
LBrobie

3:09 "who cares?" that made me lol! ;)

Il y a an
star anise
star anise

I love all your videos! You have amazing hand!

Il y a an
jr cliatt
jr cliatt

closed captions said he was going to fill his volvo, too funny

Il y a an
naw ibh
naw ibh

I love that "trust me" smile ^^! Such great cooking ! merci chef

Il y a an
Gerard Beaubrun
Gerard Beaubrun

bruno.... why do you do this to me!!!!!!!!!!!!!!!!!!!!! Killing me softly with culinary goodness

Il y a an
chris Batista santos
chris Batista santos

Muito Bom

Il y a an
Némésis
Némésis

Bravo vraiment très réussi 👍🏼

Il y a an
Hana Mauga
Hana Mauga

I love your videos. Everything looks so delicious. I'm a HUGE fan!

Il y a an
Wei-Ru Chang
Wei-Ru Chang

Every one of the video is mouth watering to say the least...inspiring

Il y a an
Saida Lazar
Saida Lazar

Bonjour Bruno je trouve que ta cuisine est délicieuse c'est possible de parler en Français svp

Il y a an
menachemdo
menachemdo

love that you have moonlight sonata in yhe background

Il y a an
Ana Ho
Ana Ho

Hey, Bruno, love yr video

Il y a an
Valerie Jarrett
Valerie Jarrett

How to mekcream cheese shrimps and prawn fillings rply

Il y a an
Torkild Kahrs
Torkild Kahrs

Your puns! I'm dying!

Il y a an
Baghuul
Baghuul

Fancy Chicken pot pie

Il y a 2 ans
Amber Walker
Amber Walker

I'm up for adoption if you're interested Bruno...just throwing that out there....

Il y a 2 ans
julien b
julien b

Légion d'honneur mon ami.

Il y a 2 ans
turbocat1984
turbocat1984

Is this guy for real?

Il y a 2 ans
Mark Red
Mark Red

Great goal^^ How to possible only your sheet pastry reachs thath height?

Il y a 2 ans
Angelica Michaux
Angelica Michaux

who cooks like a self use making me really hungry right now

Il y a 2 ans
Wonderbene
Wonderbene

Oh my, I haven't seen this dish in over a decade .... I grew up eating this dish in Switzerland but never have come across it in Canada thus far. Delicious!

Il y a 2 ans
Sandra Jin
Sandra Jin

Awesome!! Can I substitute heavy cream with whipping cream and puff pastry with French pastry? Would it still work? Thanks for your tips.

Il y a 2 ans
drtisbeter
drtisbeter

Bruno. you are Awesome! Keep them coming...

Il y a 2 ans
Ssentongo Geoffrey
Ssentongo Geoffrey

Thanks chef

Il y a 2 ans
Jasmine Rangel
Jasmine Rangel

THE most fanciest chicken pot pie I have ever freaking scene!! It looks amazing !!!!!!

Il y a 2 ans
Kelsey Jean
Kelsey Jean

Thank you for your videos. They are easy to follow and you do a superb job of narrating.

Il y a 2 ans
{1765} Ioin, or Ðie
{1765} Ioin, or Ðie

I fucking love this recipe I'm doing this as a special when winter and fall hits. Thanks for some ideas.

Il y a 2 ans
ThatOtherKid
ThatOtherKid

"Bay Leaf me, it works!" ;)

Il y a 2 ans
Sebastian Hutton
Sebastian Hutton

What knife did you use to score the pastry?

Il y a 2 ans
muslima
muslima

https://www.amazon.com/Global-GF-35-Heavyweight-Chefs-Knife/dp/B000FBIX9Y/ref=sr_1_5?ie=UTF8&qid=1431797914&sr=8-5&keywords=12+inch+global+chef+knife&tag=brunoskitchen-20

Il y a an
Ila Oviha
Ila Oviha

I enjoy watching every single of your videos! it's pure art!!!

Il y a 2 ans
Mariem ivy
Mariem ivy

is it nessesary to refrigerate it?

Il y a 2 ans
Stacy Mendes Sanches
Stacy Mendes Sanches

i miss france

Il y a 2 ans
Andrew The Piano Junkie
Andrew The Piano Junkie

Hi, Mr Bruno. Can you teach us how to make the dough from scratch? Thanks.

Il y a 2 ans
mafal4824
mafal4824

he already did. Look at the apple turnover recipe about 3-4 months ago.

Il y a 2 ans
Emily E
Emily E

This kinda reminds me of chicken pot pie. Lovely!

Il y a 2 ans
Cata Quijano
Cata Quijano

Amazing

Il y a 2 ans
TheStarsDon'tDance
TheStarsDon'tDance

Looks great

Il y a 2 ans
Patsuda Arpornratn
Patsuda Arpornratn

Thank you Bruno for this recipe. I ate this when I was a kid and couldn't find this recipe that look as good as yours and as simple and wonderful as yours!!!!! I will definitely try to make this!!!! Love it!!!!

Il y a 2 ans
WOW
WOW

Arata bine!! Since i'm Romanian, maybe I'd put a little dill in there too ; )

Il y a 2 ans
Livia Pinheiro
Livia Pinheiro

Sensacional

Il y a 2 ans
سارة الغامدي
سارة الغامدي

شكرا

Il y a 2 ans
Taha mısırlıoğlu
Taha mısırlıoğlu

You have amazing skill and dexterity. Do you think try any recipes from turkish traditional kichen?

Il y a 2 ans
Ana Cañizares
Ana Cañizares

Los vídeos que viene en inglés no podían traducción e Español.

Il y a 2 ans
Anita H
Anita H

"Bay leaf me it works" 😂👏🏼

Il y a 2 ans
Robert Hanlen
Robert Hanlen

All those wonderful processes.Your advice on freezing the prepped pastry is excellent. I haven't made vol au vents since culinary school but I might have to revisit my pastry skills. Merci, Chef!

Il y a 2 ans
Bruno Albouze
Bruno Albouze

+Robert Hanlen Indeed, the refrigerator and freezer are your best friend..

Il y a 2 ans
christopher reynoso
christopher reynoso

un million De merci! your cooking inspires me and the passion I see in you is stupendous! ☺

Il y a 2 ans
Aline Mendes
Aline Mendes

you are incredibly creative. I have no words to describe how beautiful this food is, and im 100% sure it tastes like heaven

Il y a 2 ans
loulou filine
loulou filine

you're a real chef Bruno good job!!! ;)

Il y a 2 ans
Rebekah McCoy
Rebekah McCoy

Reminds me of chicken pot pie. I must try that technique for the bay leave. Fresh veggies really do produce an incredible flavor!

Il y a 2 ans
Frieda Reading
Frieda Reading

I just want to come there and eat after you cook! Love your videos!

Il y a 2 ans
islezeus
islezeus

freeze for 10 months? Ain't nobody got time fo' dat!

Il y a 2 ans
dazzerstar
dazzerstar

all the molecular gastronomy in the world will never eclipse classical cuisine

Il y a 2 ans
Karima Mama
Karima Mama

like j adore les vols au vent bonne recette

Il y a 2 ans
linda ang
linda ang

Fancy ......and yummy

Il y a 2 ans
DecoParadise
DecoParadise

Beautiful.

Il y a 2 ans
Tinka Grujić
Tinka Grujić

Hi Bruno! As I was watching this yummy and creamy chicken I have a question and request for you: can you tell me what is the difference between beurre blanc and beurre nantais, for what can you use them and can you show us (make the video) your recipe for it, please! I would be very appreciated and happy if you find the time to make the recipe. Have a great day everyday and keep up the good work! 😉

Il y a 2 ans
Bruno Albouze
Bruno Albouze

+Tinka Grujić Thanks! same thing.

Il y a 2 ans
Shiela Ontar
Shiela Ontar

thank you for all the effort and time you re putting to share all these wonderful recipe :)

Il y a 2 ans
Athan Condax
Athan Condax

Only 10 months? Love the quick meals!

Il y a 2 ans
Hunny Hyne
Hunny Hyne

Bruno you're spoiling us 😭 am going to make Sunday, you're awesome man 👏👏

Il y a 2 ans
BunnyFett
BunnyFett

"Bay leaf me."

Il y a 2 ans
malherlove
malherlove

I'm going to dream with this Val-au-vent. It looks delicious!!!

Il y a 2 ans
MrDFC1111
MrDFC1111

Looks amazing man - just wondered if the lemon confit might be too astringent? I imagine you just use it for balance, but just in my experience lemon confit tends to be a very potent flavor!

Il y a 2 ans
Bruno Albouze
Bruno Albouze

+MrDFC1111 Indeed, if you dont know how to use it. The rind of any lemon confit must be removed and the peel well rinsed and pat dry. Then, you are good to go.

Il y a 2 ans
KGZ
KGZ

You da man, Bruno! really appreciate you writing the recipe in the description box. xoxoxo

Il y a 2 ans
ando1135
ando1135

Your subscriber count should be as high as your skill!!

Il y a 2 ans
qwertylee
qwertylee

looks too gooooood

Il y a 2 ans
UnclePutte
UnclePutte

Ah, that's an interesting recipe. A funny bit of trivia - in Finnish, vol-au-vent is "tuulihattu", which directly translates to "windhat". They do sort of remind me, by appearance, of those outrageous early-20th century hats posh ladies would wear, that looked like runaway wedding cakes and would inevitably catch the wind, blow away, and be chased down by every dog around.

Il y a 2 ans
TheCratsky
TheCratsky

oh I've never had these before. I'm going to make the pastry this weekend so I can bake it in future :)

Il y a 2 ans
Dunnia M
Dunnia M

Thanks so much for the video. keep up the good work.17-05-2016

Il y a 2 ans
Джамиля Аббасова
Джамиля Аббасова

amazing

Il y a 2 ans
Vincenzos Plate
Vincenzos Plate

you made me hungry once again Bruno

Il y a 2 ans
Roberto Pinci
Roberto Pinci

ciao ciao ...great....chef....amazing....skill.....

Il y a 2 ans
Ben Steiner
Ben Steiner

Amazing video as always! Thank you

Il y a 2 ans
EyeMakeupEverything
EyeMakeupEverything

This looks fantastic. Amazing as always!

Il y a 2 ans
Katalina J
Katalina J

This is one of the major reason I am trying to perfect my puff pastry! Finally, the REAL DEAL!

Il y a 2 ans
Hal Grotke
Hal Grotke

Chef Bruno, l have a semantic question but I am truly curious. If you add both light stock and dairy to a roux have you made sauce béchamel with added stock or sauce velouté with added dairy? I actually have been pondering this for some time. Thank you for your beautiful, informative, and inspirational videos.

Il y a 2 ans
Hal Grotke
Hal Grotke

+Bruno Albouze thanks

Il y a 2 ans
Bruno Albouze
Bruno Albouze

+Hal Grotke Which is called? suprême indeed. For this kinda recipe, taste and texture wise it is best to use the velouté technique and smooth it out with cream rather than milk. Using béchamel only would cancel the use of the reduced chicken stock – useless. Voila :)

Il y a 2 ans
Hal Grotke
Hal Grotke

My understanding is that velouté is broth or stock thickened with roux and béchamel is dairy thickened with roux. The sauce in this recipe uses a roux with both stock and dairy so I see that as a combination of velouté and béchamel.

Il y a 2 ans
Bruno Albouze
Bruno Albouze

+Hal Grotke sorry i dont get it.

Il y a 2 ans
izz zacharia
izz zacharia

It's outstanding how much work and effort you put into your recipes, thank you for sharing them they look amazing.

Il y a 2 ans

Prochain