Vol-au-vent

Create golden, flaky vol-au-vents with a savoury filling that’s bound to impress. The Dieta Mixing Kettle takes vol-au-vent to new heights of ease and excellence. With the Dieta Mixing Tool’s innovative design, the filling reaches just the right smoothness and flavor balance every time, ensuring a velvety texture and depth of taste.

From gently softening onions to blending in the rich, creamy base, the kettle takes care of each stage, so you’re free to add the final touches that make this dish stand out.

Process Time: 50 min

Cooking program

Place folding tool and bottom scrapper tool

125°C

00:02

Add butter, onions and mushrooms

125°C

0:05

Add chicken thighs

125°C

0:05

Add roux, chicken stock, vinegar, salt, seasonings,

92°C

0:40

Add chopped parsley and heavy cream

80°C

0:02

Ingredients for 20 kg

Butter250 g
Onion, diced1,35 kg
Mushroom, sliced2,7 kg
Garlic, minced140 g
Chicken thighs, boneless8 kg
Roux 600 g
Chicken stock5,5 L
White wine vinegar2,5 dl
Salt130 g
Nutmeg20 g
Black pepper, grounded15 g
Heavy cream1,2 L
Parsley, chopped30 g

Instructions

Step 1

Add butter and sautee onion and mushrooms
Step 2

Add chicken thighs and fry until gets slight color.
Step 3

Add roux, chicken stock, vinegar and seassonings and let it simmer 40-45 min or until chicken is fully cooked and tender.
Step 4

Add chopped parsley and heavy cream and mix gently.
Chefs tip

you can easily prepare a larger amount of roux mixture at once and use as needed