How to make bouchées à la reine with a Thermomix?

Discover how easy it is to make bouchées à la reine with your Thermomix. Follow our step-by-step instructions to make these delicious, refined morsels.

To make bouchées à la reine with a Thermomix, you’ll need the following ingredients: vol-au-vent ready to garnish, button mushrooms, snails or poultry meat, butter, flour, poultry stock, crème fraîche, onion, salt and pepper. Start by chopping the onion and mushrooms, then sauté in the Thermomix. Add the butter, flour, chicken stock, snails or poultry, season and stir in the crème fraîche. Fill the vol-au-vent with the mixture and reheat in the oven. Serve and enjoy this traditional French dish!

Ingredients required

If you’re passionate about cooking and love to prepare delicious traditional French recipes, you’ll love this recipe for bouchées à la reine made with your Thermomix. Follow the step-by-step instructions for perfect results every time.

For this recipe, you will need the following ingredients:

• 4 vol-au-vent ready to garnish
• 250 g button mushrooms
• 200 g snails or poultry meat, cut into small pieces
• 50 g butter
• 50 g flour
• 500 ml chicken stock
• 100 ml fresh cream
• 1 onion
• Salt and pepper

Start by chopping the onion and mushrooms. Place them in the Thermomix bowl and blend for 5 seconds on speed 5. Scrape down the sides of the bowl with a spatula.

Then add the butter to the bowl and program the Thermomix at 100°C for 5 minutes on speed 1. Add the flour and mix for 1 minute at 100°C on speed 2. This will give you a roux base for the sauce.

Pour the chicken stock into the bowl and cook at 100°C for 10 minutes on speed 2. The sauce will gradually thicken.

Add thesnail or poultry meat pieces and mushrooms to the bowl. Season with salt and pepper to taste, then continue cooking for 5 minutes at 100°C on speed 1.

Finally, add the crème fraîche and mix for 2 minutes at 90°C on speed 2. The filling is now ready.

Preheat your oven to 180°C. Top the vol-au-vent with the hot mixture and place in the oven for about 10 minutes to heat through.

Your bouchées à la reine are ready to serve. Enjoy this simple, tasty recipe that will delight your guests.

Meat and mushrooms

Bouchées à la reine are a classic of French cuisine, perfect for impressing your guests at a dinner party. Using a Thermomix makes this recipe even quicker and easier. Here are the ingredients you’ll need and the steps to follow to make these delicious bites.

• 12 bouchées à la reine ready to garnish
• 250 g chicken breast
• 250 g button mushrooms
• 50 g butter
• 50 g flour
• 500 ml milk
• 200 ml fresh cream
• 1 chicken stock cube
• Salt and pepper
• 1 egg yolk

Start by cutting the chicken breasts into small pieces. Place the chicken pieces in the Thermomix bowl and blend for 5 seconds at speed 5 to obtain small, homogeneous pieces. Set the chicken aside.

Place the mushrooms in the Thermomix bowl and blend for 5 seconds on speed 4. The mushrooms should be finely chopped. Set aside.

Melt the butter in a frying pan over medium heat. Add the chicken and mushrooms and sauté for 10 minutes. Season to taste with salt and pepper. Remove from heat and set aside.

To prepare the béchamel sauce, place the butter in the Thermomix bowl and heat for 3 minutes at 100°C on speed 1. Add the flour and mix for 2 minutes at 100°C on speed 2. Gradually add the milk and chicken stock cube, mixing for 6 minutes at 90°C on speed 4 until the sauce thickens.

Add the crème fraîche to the mixture, blend for 30 seconds on speed 4, then add the chicken and mushrooms. Mix again for 15 seconds on speed 3 to blend all the ingredients.

Preheat your oven to 180°C. Top each bouchée à la reine with the mixture. Place on a baking tray and bake for 10-15 minutes, until warm and lightly browned.

Serve your bouchées à la reine immediately, accompanied by a green salad for a balanced, tasty meal.

Puff pastry

Bouchées à la reine are a classic of French cuisine, perfect for impressing your guests at mealtimes. Here’s how to make them easily with your Thermomix.

• 1 roll puff pastry
• 200 g chicken breast
• 150 g button mushrooms
• 1 onion
• 30 g butter
• 300 g chicken stock
• 100 ml fresh cream
• 30 g flour
• Salt and pepper

Preheat oven to 200°C.

Cut six circles from the puff pastry using a cookie cutter or glass. In three of these circles, cut a smaller hole in the center to form rings. Place the full circles on a baking tray lined with parchment paper, and superimpose the rings on the circles.

Bake for about 15 minutes, or until golden brown.

Finely chop theonion and mushrooms. Finely dice the chicken breast.

In the Thermomix bowl, melt the butter at 100°C for 2 minutes on speed 1. Add the onions and sauté for 3 minutes at 100°C, speed 1.

Add the mushrooms and chicken, then cook for a further 5 minutes at 100°C, speed 1.

Stir in the flour and cook for 2 minutes at 100°C, speed 2.

Pour in the chicken stock and cook at 100°C for 10 minutes, speed 1. Finally, add the crème fraîche, salt and pepper, and mix well on speed 2 for 1 minute.

Fill the vol-au-vent with the mixture and serve immediately.

Poultry broth

To successfully make bouchées à la reine with your Thermomix, you need to start by gathering the ingredients and preparing a poultry stock base. Here’s how to do it, step by step.

• 250 g chicken breast
• 300 g button mushrooms
• 6 puff pastry bites ready to garnish
• 100 g butter
• 60 g flour
• 500 ml milk
• 500 ml chicken stock
• 200 ml fresh cream
• Salt, pepper, nutmeg

To prepare the chicken stock, use the Thermomix to ensure fast, even preparation. Place 500 ml water and two chicken bouillon cubes in the Thermomix bowl. Heat at 100°C for 10 minutes on speed 1. Once the stock is ready, set aside for later use.

The next step is to prepare the garnish. In the Thermomix bowl, add the chopped chicken breast and sliced mushrooms. Fry at 100°C for 10 minutes on speed 1. Remove the ingredients from the bowl and set aside.

To prepare the béchamel sauce, clean the Thermomix bowl, add 100 g butter and melt at 90°C for 3 minutes, speed 1. Add 60 g flour and cook at 90°C for 3 minutes on speed 2 to obtain a roux. Gradually add the 500 ml milk and continue cooking at 90°C for 8 minutes, speed 3. Next, add the reserved mushrooms and chicken, then pour in 500 ml chicken stock and 200 ml crème fraîche. Continue cooking at 90°C for 5 minutes, speed 1. Season with salt, pepper and a pinch of nutmeg.

Fill the puff pastries with the mixture and reheat in a preheated oven at 180°C for around 15 minutes. Serve immediately to enjoy the full flavor and delicate texture of these homemade bouchées à la reine.

Preparation steps

To make delicious bouchées à la reine with your Thermomix, follow these simple, step-by-step instructions. These mouthfuls, perfect for impressing your guests, consist of a crisp puff pastry and a tasty filling. Here’s how to make them stress-free.

Ingredients:

• 6 puff pastry bite-size crusts
• 250g chicken breast
• 100g button mushrooms
• 1 shallot
• 30g butter
• 30g flour
• 300ml chicken stock
• 100ml fresh cream
• Salt and pepper
• 1 egg yolk

Preparation:

1. Prepare the stuffing:

Place the peeled shallot and washed button mushrooms in the Thermomix bowl. Blend for 5 seconds at speed 5. Scrape down the sides with a spatula.

2. Cooking ingredients :

Add the butter to the bowl and sauté for 3 minutes at 100°C, speed 1. Then add the chicken breasts, cut into pieces, and cook for 8 minutes at 100°C, reverse, speed 1.

3. Preparing the sauce :

Add flour, chicken stock, salt and pepper. Cook for 5 minutes at 100°C, speed 3. Stir in crème fraîche and cook for a further 2 minutes at 100°C, speed 2.

4. Assembly :

Preheat oven to 180°C. Fill the bite-size crusts with the mixture, then place on a baking sheet. Brush edges with beaten egg yolk.

5. Bite size cooking :

Bake for 15 minutes, until golden and crisp. Serve immediately.

Preparing the garnish

Les bouchées à la reine is a traditional French dish that’s always a hit with family and friends. With a Thermomix, preparing them is child’s play! Here’s how to make tasty and delicious bouchées à la reine in just a few simple steps.

Start by preparing the vol-au-vent, the crispy puff pastry that will serve as the base for your bouchées à la reine. You can buy them ready-to-use or make them yourself. If you choose to make them yourself, make a puff pastry and cut out circles which you then superimpose to form the vol-au-vent.

For the topping, here are the ingredients you’ll need:

• 300 g chicken breast, cut into small pieces
• 200 g button mushrooms, thinly sliced
• 100 g peeled shrimp
• 30 g butter
• 30 g flour
• 500 ml chicken stock
• 100 ml fresh cream
• Salt and pepper
• A little chopped parsley for the final garnish

In the Thermomix bowl, brown the chicken and mushrooms with the butter for 5 minutes at 100°C, speed 1. Then add the flour and stir for 1 minute at 100°C, speed 1. Pour in the chicken stock, season with salt and pepper, and cook for 10 minutes at 90°C, speed 2.

Add the shrimps and crème fraîche and simmer for a further 5 minutes at 90°C, speed 1. Your filling is now ready!

To assemble, top each vol-au-vent with the hot mixture and sprinkle with a little chopped parsley. Serve immediately to enjoy the full flavor of these homemade vol-au-vent.

Preparing the puff pastry

Bouchées à la reine are a classic of French cuisine, and with a Thermomix, they’re even easier to make. Follow these steps to prepare these delicious starters simply and efficiently.

Start by preparing the puff pastry, which will form the crisp base of your bite-size pieces. Here are the necessary ingredients:

• 250 g flour
• 200 g cold butter
• 5 g salt
• 150 g cold water

Place the flour and salt in the bowl of your Thermomix. Add the chopped butter and blend for 10 seconds on speed 6, until you obtain a sandy consistency. Pour in the cold water and blend for a further 10 seconds at speed 6. Collect the dough, wrap in cling film and leave to rest in the fridge for at least 30 minutes.

To create the puff pastry, roll out the dough into a rectangle on a floured work surface. Fold it into thirds like a letter, turn it a quarter turn, and repeat this operation 3 times. For best results, chill the pastry for 30 minutes between each turn.

Once your puff pastry is ready, preheat your oven to 200°C. Roll out the pastry and cut out 10 cm diameter circles. Using a smaller cookie cutter, cut a circle in the center of each circle to create a cavity. You can use the dough scraps to superimpose several layers for thicker edges.

Place the pastry circles on a baking tray lined with baking paper and bake for 15-20 minutes, until golden and puffed. Leave to cool before garnishing.

Assembling the bites

To make bouchées à la reine with a Thermomix, start by gathering all the necessary ingredients. You will need :

• 6 crusts for bouchées à la reine
• 250 g button mushrooms
• 200 g chicken breast
• 100 g butter
• 100 g flour
• 1 liter chicken stock
• 200 ml fresh cream
• 30 ml white wine
• Salt and pepper
• Nutmeg

Clean the mushrooms and cut into strips. Cut the chicken breast into small pieces.

In your Thermomix, add the butter and melt for 3 minutes at 80°C on speed 2. Then add the flour and blend for 2 minutes at 100°C on speed 2 to obtain a roux.

Pour the chicken stock into the bowl, season with salt, pepper and nutmeg, then blend for 10 minutes at 90°C on speed 4 to thicken the béchamel.

Add the chicken pieces, mushrooms and white wine to the béchamel sauce, then cook at 100°C for 15 minutes on speed 1.

Add the crème fraîche to the mixture and mix gently on speed 2 for 2 minutes.

Toassemble the bites, preheat your oven to 180°C. Reheat the bite-size crusts in the oven for 5 to 10 minutes. Then generously fill each crust with the hot mixture. Serve immediately and enjoy these delicious homemade bouchées à la reine!

Q: What ingredients are needed to make bouchées à la reine with a Thermomix?

A: To make bouchées à la reine with a Thermomix, you’ll need poultry (chicken or turkey), mushrooms, butter, flour, milk, crème fraîche, salt, pepper, nutmeg and puff pastry.

Q: How do I make bouchées à la reine with a Thermomix?

A: To make bouchées à la reine with a Thermomix, start by cutting up the poultry and mushrooms, then sauté them in butter in the Thermomix. Add flour to make a béchamel sauce, then add milk, crème fraîche and seasonings. Finally, fill the puff pastries with the mixture and place in the oven until golden brown.

Q: How long does it take to prepare bouchées à la reine with a Thermomix?

A: Preparing the bouchées à la reine with a Thermomix takes around 30 minutes, plus oven baking time.

Q: Can Thermomix bouchées à la reine be prepared in advance?

A: Yes, you can prepare the bouchées à la reine in advance and store them in the refrigerator before baking them to serve.