Tarteletter - Vol-au-Vents with Creamy Filling

DanishAppetizer

Recipe Story

origins & traditions

Tarteletter hold a special place in traditional cuisine as delicate puff pastry cases filled with luxurious cream-based fillings. The buttery, flaky shells cradle a velvety mixture of tender chicken, fresh asparagus, and mushrooms bound in a silky béchamel enriched with egg yolk. The combination creates layers of texture and flavor that feel both refined and comforting. Originally served at formal gatherings, these filled pastries have become a cherished part of home cooking, equally at home on festive tables and weeknight dinners. The key to perfect tarteletter lies in the contrast between the crisp pastry shell and the smooth, savory filling, with each component prepared to highlight quality ingredients. While the recipe requires attention to detail, the result is an impressive dish that brings warmth and elegance to any occasion, showcasing the timeless appeal of simple ingredients transformed through careful technique.

Instructions

step by step

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Preheat oven to 400°F (200°C). If using frozen puff pastry shells, bake according to package instructions until golden and crispy, about 15-18 minutes. Set aside and keep warm.
While shells bake, prepare the filling. Cut chicken breast into small bite-sized pieces. Season lightly with salt and black pepper.
In a 12-inch skillet, melt 2 tablespoons butter over medium heat. Add chicken pieces and cook until golden and cooked through, about 6-8 minutes. Remove chicken to a plate.
In the same skillet, add 1 tablespoon butter. Add sliced mushrooms and cook until tender and liquid has evaporated, about 5 minutes. Remove and set aside with chicken.
Trim asparagus spears and cut into 1-inch pieces. Blanch in boiling salted water for 3 minutes until tender-crisp. Drain and set aside.
In a 2-quart saucepan, melt 3 tablespoons butter over medium heat. Add flour and whisk constantly for 2 minutes to create a roux, until it becomes a pale golden color.
Gradually add milk, whisking continuously to prevent lumps. Continue whisking until sauce thickens and comes to a gentle simmer, about 5-7 minutes.
Reduce heat to low. Add heavy cream and stir well. Season with salt, black pepper, and a pinch of nutmeg.
In a small bowl, lightly beat the egg yolk. Add 2 tablespoons of the hot cream sauce to the yolk and whisk quickly to temper. Pour the yolk mixture back into the saucepan, stirring constantly.
Add the cooked chicken, mushrooms, and asparagus to the cream sauce. Stir gently to combine and heat through for 2-3 minutes. Adjust seasoning to taste.
If pastry shells have cooled, warm them in the oven for 2-3 minutes. Place shells on serving plates.
Spoon the hot creamy filling generously into each pastry shell, allowing some to overflow naturally. Garnish with fresh parsley if desired.
Serve immediately while the pastry is crisp and the filling is hot and creamy.

Tarteletter - Vol-au-Vents with Creamy Filling

4.2 (108)

Tarteletter are beloved puff pastry shells filled with a rich, creamy asparagus and chicken mixture. These elegant vol-au-vents are a classic at celebrations and everyday meals alike, representing comfort in every bite.

medium

6 servings

Ingredients

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Pastry

6 pieces bread, puff pastry shells

Filling

400 grams chicken-breast, cut into small bite-sized pieces
12 spears asparagus, trimmed and cut into 1-inch pieces
1 1/2 cups mushrooms, sliced

Sauce

6 tablespoons butter, divided
1/4 cups flour, for roux
2 cups milk, whole milk preferred
1/2 cups heavy-cream
1 pieces eggs, yolk only, lightly beaten

Seasoning

1 teaspoons salt, to taste
1/2 teaspoons black-pepper, freshly ground
1/8 teaspoons nutmeg, freshly grated (optional)

Garnish

2 tablespoons parsley, chopped fresh (optional)

Chef Tips

expert advice

•For the best results, purchase pre-made puff pastry shells from a bakery or use high-quality frozen vol-au-vent cases.

•If making your own pastry, ensure it is baked until deeply golden for maximum crispness.

•The filling can be prepared up to 2 hours ahead and gently reheated, but add the egg yolk liaison just before serving to maintain the silky texture.

•You can substitute the chicken with cooked shrimp for a seafood variation, or use all vegetables for a vegetarian version.

•Green peas make an excellent addition or substitution for asparagus when not in season.

•The key to a smooth sauce is constant whisking when adding the milk and maintaining moderate heat to prevent scorching.

•If the sauce becomes too thick, thin it with a little extra milk or cream.

•For added depth of flavor, consider adding a splash of white wine to the mushrooms while they cook, allowing it to reduce before adding to the sauce.

•Fresh thyme or tarragon can elevate the filling with aromatic notes.

•Tarteletter are best served immediately to preserve the textural contrast, but if needed, keep components separate until just before serving.