Warm Snack

December 20, 2016

Food Lover’s delicious vol au vent garnished with crab, yellow peppers and white béchamel sauce. Our vol au vent are baked fresh for you every day.

  • Prep: 45 mins
  • Cook: 1 hr
  • Yields: Twelve (12) adults


White flour 60g

Butter 60g (for the béchamel sauce)

Milk Surlait 500mlt

Salt & pepper To taste

Yellow onion 3 small pieces

Leek 2 bunches

Parsley 1/2 bunch

Spring onion 2 stalks

Fresh crab meat 1 tin

Butter 40g (for the stuffing)

Yellow peppers 2 pieces (tastes better when peeled)

Vol au vent 4 trays (12 per tray)


1Béchamel Sauce: Heat up the butter until it stops sizzling. Add the flour and whisk, then cook for 2 minutes. Add 1/2 the milk, whisk energetically to avoid getting clots “grumeaux”. Add the rest of the milk and cook for 5 minutes. Season with salt and put aside.

2The Stuffing: Melt 40g of butter in a medium size pot. Add the onions and leeks finely chopped. Cover and let it cook for 5 minutes. Stir in the diced yellow peppers (tastes better when peeled) and cover again. Let them cook for another 5 to 10 minutes until half cooked.

3Add in the crab and let it cook for 5 minutes, then add the chopped parsley and finely sliced spring onion. Pour this whole mixture into the lukewarm béchamel. The vol au vent are ready for stuffing.

4CHEF’S TIPS for cooking the vol au vent: If stuffing is warm when going into the oven, then bake for 5 minutes at 180°C/gas-mark 4. If you stuffed them and kept them in your fridge, then bake for 10 to 5 minutes at 160°C/gas-mark 3 and let it rest for 3-4 minutes before you serve.