Starters
Shrimp and bechamel vol-au-vent
Crispy puff pastry cases filled with shrimp in creamy bechamel sauce.
Ingredients
- 12 puff pastry vol-au-vents
- 300 g peeled shrimp
- 1/2 onion
- 40 g butter
- 40 g flour
- 400 g milk
- 50 g white wine
- Nutmeg to taste
- Salt and pepper to taste
- Chopped fresh parsley
Step-by-step
Using a different robot? Switch it here:
- Put the onion in the mixing bowl and chop 4 sec/speed 5.
- Add the butter and saute 4 min/120°C/speed 1.
- Add the shrimp and the white wine and cook 3 min/100°C/reverse/spoon speed.
- Add the flour and toast 1 min/120°C/speed 2.
- Add the milk, nutmeg, salt and pepper and set 8 min/90°C/speed 3.
- Check that the bechamel is creamy and adjust the salt.
- Bake the vol-au-vents according to the package instructions until golden.
- Fill the pastry cases with the hot mixture.
- Sprinkle chopped parsley and serve immediately.
Tips
- Fill the vol-au-vents just before serving so they do not go soggy.
- You can replace the shrimp with chicken or mushrooms.
- A touch of brandy in the saute adds more aroma.
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