{"id":27556,"date":"2024-09-05T16:25:52","date_gmt":"2024-09-05T14:25:52","guid":{"rendered":"https:\/\/accessormix.com\/?p=27556"},"modified":"2024-09-05T20:35:59","modified_gmt":"2024-09-05T18:35:59","slug":"how-to-make-bouchees-a-la-reine-with-a-thermomix__trashed","status":"publish","type":"post","link":"https:\/\/accessormix.com\/en\/how-to-make-bouchees-a-la-reine-with-a-thermomix__trashed\/","title":{"rendered":"How to make bouch\u00e9es \u00e0 la reine with a Thermomix?"},"content":{"rendered":"\n

Discover how easy it is to make bouch\u00e9es \u00e0 la reine with your Thermomix.\nFollow our step-by-step instructions to make these delicious, refined morsels. <\/p>\n\n

\n\"discover\n<\/figure>\n\n

To make bouch\u00e9es \u00e0 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, cr\u00e8me fra\u00eeche, onion, salt and pepper.\nStart by chopping the onion and mushrooms, then saut\u00e9 in the Thermomix.\nAdd the butter, flour, chicken stock, snails or poultry, season and stir in the cr\u00e8me fra\u00eeche.\nFill the vol-au-vent with the mixture and reheat in the oven.\nServe and enjoy this traditional French dish! <\/p>\n\n

\n\n\n\n\n\n\n\n
\ud83d\udd2a<\/td>\nPrepare the ingredients: chicken, mushrooms, stock, cr\u00e8me fra\u00eeche<\/td>\n<\/tr>\n
\ud83d\udd25<\/td>\nCook the chicken and mushrooms in the Thermomix<\/td>\n<\/tr>\n
\ud83c\udf72<\/td>\nAdd the stock and cr\u00e8me fra\u00eeche and simmer.<\/td>\n<\/tr>\n
\ud83c\udf74<\/td>\nFill the vol-au-vent with the preparation<\/td>\n<\/tr>\n
\ud83c\udf3f<\/td>\nGarnish with fresh parsley<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n\n
\n\n\n\n\n\n\n\n\n
Steps<\/td>\nAdvice<\/td>\n<\/tr>\n
1. Preparing the puff pastry \ud83e\udd50<\/td>\nUse cold butter for perfect puff pastry<\/td>\n<\/tr>\n
2. Preparing the b\u00e9chamel sauce \ud83e\udd63<\/td>\nStir constantly to avoid lumps<\/td>\n<\/tr>\n
3. Cooking mushrooms and poultry \ud83c\udf57<\/td>\nSeason generously for extra flavour<\/td>\n<\/tr>\n
4. Assemble bites and bake \ud83c\udf7d\ufe0f<\/td>\nKeep an eye on the cooking time to prevent the morsels from burning.<\/td>\n<\/tr>\n
5. Tasting and presentation \ud83c\udf74<\/td>\nServe with a green salad for a balanced meal<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n\n

Ingredients required<\/h2>\n\n
\n\"discover\n<\/figure>\n\n

If you’re passionate about cooking and love to prepare delicious traditional French recipes, you’ll love this recipe for bouch\u00e9es \u00e0 la reine made with your Thermomix<\/strong>.\nFollow the step-by-step instructions for perfect results every time. <\/p>\n\n

For this recipe, you will need the following ingredients:<\/p>\n\n

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

    Start by chopping the onion<\/strong> and mushrooms<\/strong>.\nPlace them in the Thermomix bowl and blend for 5 seconds on speed 5.\nScrape down the sides of the bowl with a spatula. <\/p>\n\n

    Then add the butter to the bowl and program the Thermomix at 100\u00b0C for 5 minutes on speed\n1. Add the flour and mix for 1 minute at 100\u00b0C on speed\n2. This will give you a roux base for the sauce. <\/p>\n\n

    Pour the chicken stock<\/strong> into the bowl and cook at 100\u00b0C for 10 minutes on speed 2.\nThe sauce will gradually thicken. <\/p>\n\n

    Add thesnail<\/strong> or poultry meat pieces and mushrooms to the bowl.\nSeason with salt<\/strong> and pepper<\/strong> to taste, then continue cooking for 5 minutes at 100\u00b0C on speed 1. <\/p>\n\n

    Finally, add the cr\u00e8me fra\u00eeche<\/strong> and mix for 2 minutes at 90\u00b0C on speed 2.\nThe filling is now ready. <\/p>\n\n

    Preheat your oven to 180\u00b0C. Top the vol-au-vent with the hot mixture and place in the oven for about 10 minutes to heat through.<\/p>\n\n

    Your bouch\u00e9es \u00e0 la reine are ready to serve.\nEnjoy this simple, tasty recipe that will delight your guests. <\/p>\n\n

    Meat and mushrooms<\/h3>\n\n

    Bouch\u00e9es \u00e0 la reine<\/strong> are a classic of French cuisine, perfect for impressing your guests at a dinner party.\nUsing a Thermomix makes this recipe even quicker and easier.\nHere are the ingredients you’ll need and the steps to follow to make these delicious bites. <\/p>\n\n

      \n\n
    • 12 bouch\u00e9es \u00e0 la reine ready to garnish<\/li>\n\n\n
    • 250 g chicken breast<\/li>\n\n\n
    • 250 g button mushrooms<\/li>\n\n\n
    • 50 g butter<\/li>\n\n\n
    • 50 g flour<\/li>\n\n\n
    • 500 ml milk<\/li>\n\n\n
    • 200 ml fresh cream<\/li>\n\n\n
    • 1 chicken stock cube<\/li>\n\n\n
    • Salt and pepper<\/li>\n\n\n
    • 1 egg yolk<\/li>\n\n<\/ul>\n\n

      Start by cutting the chicken breasts<\/strong> into small pieces.\nPlace the chicken pieces in the Thermomix bowl and blend for 5 seconds at speed 5 to obtain small, homogeneous pieces.\nSet the chicken aside. <\/p>\n\n

      Place the mushrooms<\/strong> in the Thermomix bowl and blend for 5 seconds on speed 4.\nThe mushrooms should be finely chopped.\nSet aside. <\/p>\n\n

      Melt the butter<\/strong> in a frying pan over medium heat.\nAdd the chicken and mushrooms and saut\u00e9 for 10 minutes.\nSeason to taste with salt<\/strong> and pepper<\/strong>.\nRemove from heat and set aside. <\/p>\n\n

      To prepare the b\u00e9chamel sauce, place the butter in the Thermomix bowl and heat for 3 minutes at 100\u00b0C on speed\n1. Add the flour and mix for 2 minutes at 100\u00b0C on speed\n2. Gradually add the milk<\/strong> and chicken stock cube<\/strong>, mixing for 6 minutes at 90\u00b0C on speed 4 until the sauce thickens. <\/p>\n\n

      Add the cr\u00e8me fra\u00eeche to the mixture, blend for 30 seconds on speed 4, then add the chicken and mushrooms.\nMix again for 15 seconds on speed 3 to blend all the ingredients. <\/p>\n\n

      Preheat your oven to 180\u00b0C. Top each bouch\u00e9e \u00e0 la reine with the mixture.\nPlace on a baking tray and bake for 10-15 minutes, until warm and lightly browned. <\/p>\n\n

      Serve your bouch\u00e9es \u00e0 la reine<\/strong> immediately, accompanied by a green salad for a balanced, tasty meal.<\/p>\n\n

      Puff pastry<\/h3>\n\n

      Bouch\u00e9es \u00e0 la reine<\/strong> are a classic of French cuisine, perfect for impressing your guests at mealtimes.\nHere’s how to make them easily with your Thermomix. <\/p>\n\n

        \n\n
      • 1 roll puff pastry<\/strong><\/li>\n\n\n
      • 200 g chicken breast<\/strong><\/li>\n\n\n
      • 150 g button mushrooms<\/strong><\/li>\n\n\n
      • 1 onion<\/strong><\/li>\n\n\n
      • 30 g butter<\/strong><\/li>\n\n\n
      • 300 g chicken stock<\/strong><\/li>\n\n\n
      • 100 ml fresh cream<\/strong><\/li>\n\n\n
      • 30 g flour<\/strong><\/li>\n\n\n
      • Salt and pepper<\/li>\n\n<\/ul>\n\n

        Preheat oven to 200\u00b0C.<\/p>\n\n

        Cut six circles from the puff pastry<\/strong> using a cookie cutter or glass.\nIn three of these circles, cut a smaller hole in the center to form rings.\nPlace the full circles on a baking tray lined with parchment paper, and superimpose the rings on the circles. <\/p>\n\n

        Bake for about 15 minutes, or until golden brown.<\/p>\n\n

        Finely chop theonion<\/strong> and mushrooms<\/strong>.\nFinely dice the chicken breast<\/strong>. <\/p>\n\n

        In the Thermomix bowl, melt the butter<\/strong> at 100\u00b0C for 2 minutes on speed 1.\nAdd the onions and saut\u00e9 for 3 minutes at 100\u00b0C, speed 1. <\/p>\n\n

        Add the mushrooms and chicken, then cook for a further 5 minutes at 100\u00b0C, speed 1.<\/p>\n\n

        Stir in the flour<\/strong> and cook for 2 minutes at 100\u00b0C, speed 2.<\/p>\n\n

        Pour in the chicken stock<\/strong> and cook at 100\u00b0C for 10 minutes, speed 1.\nFinally, add the cr\u00e8me fra\u00eeche<\/strong>, salt and pepper, and mix well on speed 2 for 1 minute. <\/p>\n\n

        Fill the vol-au-vent with the mixture and serve immediately.<\/p>\n\n

        Poultry broth<\/h3>\n\n

        To successfully make bouch\u00e9es \u00e0 la reine<\/strong> with your Thermomix<\/strong>, you need to start by gathering the ingredients and preparing a poultry stock base.\nHere’s how to do it, step by step. <\/p>\n\n

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

          To prepare the chicken stock<\/strong>, use the Thermomix to ensure fast<\/strong>, even preparation<\/strong>.\nPlace 500 ml water and two chicken bouillon cubes in the Thermomix bowl.\nHeat at 100\u00b0C for 10 minutes on speed 1.\nOnce the stock is ready, set aside for later use. <\/p>\n\n

          The next step is to prepare the garnish<\/strong>.\nIn the Thermomix bowl, add the chopped chicken breast and sliced mushrooms.\nFry at 100\u00b0C for 10 minutes on speed 1.\nRemove the ingredients from the bowl and set aside. <\/p>\n\n

          To prepare the b\u00e9chamel sauce<\/strong>, clean the Thermomix bowl, add 100 g butter and melt at 90\u00b0C for 3 minutes, speed 1.\nAdd 60 g flour and cook at 90\u00b0C for 3 minutes on speed 2 to obtain a roux.\nGradually add the 500 ml milk and continue cooking at 90\u00b0C for 8 minutes, speed 3.\nNext, add the reserved mushrooms and chicken, then pour in 500 ml chicken stock and 200 ml cr\u00e8me fra\u00eeche.\nContinue cooking at 90\u00b0C for 5 minutes, speed 1.\nSeason with salt, pepper and a pinch of nutmeg. <\/p>\n\n

          Fill the puff pastries<\/strong> with the mixture and reheat in a preheated oven at 180\u00b0C for around 15 minutes.\nServe immediately to enjoy the full flavor and delicate texture of these homemade bouch\u00e9es \u00e0 la reine. <\/p>\n\n

          Preparation steps<\/h2>\n\n
          \n\"discover\n<\/figure>\n\n

          To make delicious bouch\u00e9es \u00e0 la reine<\/strong> with your Thermomix, follow these simple, step-by-step instructions.\nThese mouthfuls, perfect for impressing your guests, consist of a crisp puff pastry and a tasty filling.\nHere’s how to make them stress-free. <\/p>\n\n

          Ingredients:<\/strong><\/p>\n\n

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

            Preparation:<\/strong><\/p>\n\n

            1. Prepare the stuffing:<\/strong><\/p>\n\n

            Place the peeled shallot and washed button mushrooms<\/strong> in the Thermomix bowl.\nBlend for 5 seconds at speed 5.\nScrape down the sides with a spatula. <\/p>\n\n

            2. Cooking ingredients :<\/strong><\/p>\n\n

            Add the butter to the bowl and saut\u00e9 for 3 minutes at 100\u00b0C, speed 1.\nThen add the chicken breasts, cut into pieces, and cook for 8 minutes at 100\u00b0C, reverse, speed 1. <\/p>\n\n

            3. Preparing the sauce :<\/strong><\/p>\n\n

            Add flour, chicken stock, salt<\/strong> and pepper<\/strong>.\nCook for 5 minutes at 100\u00b0C, speed 3.\nStir in cr\u00e8me fra\u00eeche and cook for a further 2 minutes at 100\u00b0C, speed 2. <\/p>\n\n

            4. Assembly :<\/strong><\/p>\n\n

            Preheat oven to 180\u00b0C. Fill the bite-size crusts with the mixture, then place on a baking sheet.\nBrush edges with beaten egg yolk. <\/p>\n\n

            5. Bite size cooking :<\/strong><\/p>\n\n

            Bake for 15 minutes, until golden and crisp.\nServe immediately. <\/p>\n\n

            Preparing the garnish<\/h3>\n\n

            Les bouch\u00e9es \u00e0 la reine<\/strong> is a traditional French dish that’s always a hit with family and friends.\nWith a Thermomix<\/strong>, preparing them is child’s play!\nHere’s how to make tasty and delicious bouch\u00e9es \u00e0 la reine in just a few simple steps. <\/p>\n\n

            Start by preparing the vol-au-vent<\/strong>, the crispy puff pastry that will serve as the base for your bouch\u00e9es \u00e0 la reine.\nYou can buy them ready-to-use or make them yourself.\nIf you choose to make them yourself, make a puff pastry and cut out circles which you then superimpose to form the vol-au-vent. <\/p>\n\n

            For the topping, here are the ingredients you’ll need:<\/p>\n\n

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

              In the Thermomix bowl, brown the chicken and mushrooms with the butter for 5 minutes at 100\u00b0C, speed 1.\nThen add the flour and stir for 1 minute at 100\u00b0C, speed 1.\nPour in the chicken stock, season with salt and pepper, and cook for 10 minutes at 90\u00b0C, speed 2. <\/p>\n\n

              Add the shrimps and cr\u00e8me fra\u00eeche and simmer for a further 5 minutes at 90\u00b0C, speed 1.\nYour filling is now ready! <\/p>\n\n

              To assemble, top each vol-au-vent with the hot mixture and sprinkle with a little chopped parsley.\nServe immediately to enjoy the full flavor of these homemade vol-au-vent<\/strong>. <\/p>\n\n

              Preparing the puff pastry<\/h3>\n\n

              Bouch\u00e9es \u00e0 la reine<\/strong> are a classic of French cuisine, and with a Thermomix, they’re even easier to make.\nFollow these steps to prepare these delicious starters simply and efficiently. <\/p>\n\n

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

                \n\n
              • 250 g flour<\/li>\n\n\n
              • 200 g cold butter<\/li>\n\n\n
              • 5 g salt<\/li>\n\n\n
              • 150 g cold water<\/li>\n\n<\/ul>\n\n

                Place the flour and salt in the bowl of your Thermomix.\nAdd the chopped butter and blend for 10 seconds on speed 6, until you obtain a sandy consistency.\nPour in the cold water and blend for a further 10 seconds at speed 6.\nCollect the dough, wrap in cling film and leave to rest in the fridge for at least 30 minutes. <\/p>\n\n

                To create the puff pastry, roll out the dough into a rectangle on a floured work surface.\nFold it into thirds like a letter, turn it a quarter turn, and repeat this operation 3 times.\nFor best results, chill the pastry for 30 minutes between each turn. <\/p>\n\n

                Once your puff pastry is ready, preheat your oven to 200\u00b0C.\nRoll out the pastry and cut out 10 cm diameter circles.\nUsing a smaller cookie cutter, cut a circle in the center of each circle to create a cavity.\nYou can use the dough scraps to superimpose several layers for thicker edges. <\/p>\n\n

                Place the pastry circles on a baking tray lined with baking paper and bake for 15-20 minutes, until golden and puffed.\nLeave to cool before garnishing. <\/p>\n\n

                Assembling the bites<\/h3>\n\n

                To make bouch\u00e9es \u00e0 la reine with a Thermomix<\/strong>, start by gathering all the necessary ingredients. You will need :<\/p>\n\n

                  \n\n
                • 6 crusts for bouch\u00e9es \u00e0 la reine<\/li>\n\n\n
                • 250 g button mushrooms<\/li>\n\n\n
                • 200 g chicken breast<\/li>\n\n\n
                • 100 g butter<\/li>\n\n\n
                • 100 g flour<\/li>\n\n\n
                • 1 liter chicken stock<\/li>\n\n\n
                • 200 ml fresh cream<\/li>\n\n\n
                • 30 ml white wine<\/li>\n\n\n
                • Salt and pepper<\/li>\n\n\n
                • Nutmeg<\/li>\n\n<\/ul>\n\n

                  Clean the mushrooms<\/strong> and cut into strips.\nCut the chicken breast<\/strong> into small pieces. <\/p>\n\n

                  In your Thermomix, add the butter and melt for 3 minutes at 80\u00b0C on speed 2.\nThen add the flour and blend for 2 minutes at 100\u00b0C on speed 2 to obtain a roux. <\/p>\n\n

                  Pour the chicken stock<\/strong> into the bowl, season with salt, pepper and nutmeg, then blend for 10 minutes at 90\u00b0C on speed 4 to thicken the b\u00e9chamel.<\/p>\n\n

                  Add the chicken pieces, mushrooms<\/strong> and white wine to the b\u00e9chamel sauce, then cook at 100\u00b0C for 15 minutes on speed 1.<\/p>\n\n

                  Add the cr\u00e8me fra\u00eeche to the mixture and mix gently on speed 2 for 2 minutes.<\/p>\n\n

                  Toassemble the bites<\/strong>, preheat your oven to 180\u00b0C.\nReheat the bite-size crusts in the oven for 5 to 10 minutes.\nThen generously fill each crust with the hot mixture.\nServe immediately and enjoy these delicious homemade bouch\u00e9es \u00e0 la reine! <\/p>\n\n

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