Vol Au Vent with Fresh Chanterelles

SERVES 2

A RECIPE from Max Mennig, Zum See Restaurant, Zermatt.

Puff Pastry 10 oz

Egg Yolk 1

Sesame Seeds 1 oz

Chanterelle Mushrooms 14 oz, cleaned

Butter 3 Tbs

Shallots 2 oz, chopped

All-Purpose Flour ¼ cup

Dry White Wine ½ cup

35% cream ¾ cup

Salt and Pepper to taste

Italian Parsley a handful, chopped

1 PREHEAT the oven to 375°F.

2 ROLL out the pastry into a 1/8- inch thick rectangle, and then divide into four-inch squares with a serrated pastry cutter.

3 A half-inch away from the edges, make a half inch cut on one side of each corner of the square, leaving the other side of the corner uncut.

4 LIGHTLY wet the edges of the pastry with water and join the outside corner of one side to the inside corner of the next side, repeating on each corner to form a box.

5 BRUSH the inside of each box with egg yolk and sprinkle with sesame seeds.

6 REFRIGERATE for 15 minutes, and then bake on a parchment-lined cookie sheet until golden, about 20–25 minutes.

7 LIGHTLY sauté the shallots in butter, then add the chanterelles and fry well.

8 DUST the mushrooms with a little flour and deglaze with white wine and cream.

9 SEASON with salt and pepper, bring the mixture to a boil then turn off the heat.

10 FILL the pastry shells with the mushroom sauce and finish with chopped parsley.