Festive Puff-Pastry Bite Recipes
To make beautiful puff-pastry bites (or bouchées à la reine) begins with a rich, smooth sauce that keeps the puff pastry crisp. Want to create a bunch for the holidays? Michel Busque, the culinary chef at Margo residence, has crafted three delicious recipes sure to make your guests’ mouths water at Christmas. Simple yet refined starters, perfect for sharing a festive moment!
A little backstory
Did you know that bouchées à la reine have a royal origin? Inspired by a gourmet whim of Queen Marie Leszczynska in the 18th century, this French culinary specialty has survived the centuries to make its way onto our plates.
Legend has it that, to satisfy the Queen of France’s love for puff pastry and poultry, her chef Stohrer created a light pastry shell filled with a rich, creamy preparation. And thus was born one of the most refined starters in gastronomy!
Over time, these elegant little bites have lost none of their charm. Traditionally made with poultry, mushrooms or offal, they also lend themselves beautifully to more modern, equally indulgent variations.
Bouchées à la reine… or le vol au vent?
By now, you may be wondering what the difference is between bouchées à la reine and the famous vol-au-vent. Here’s a brief explanation:
The vol-au-vent, created in the 19th century by the great chef Antonin Carême, is distinguished by its particularly generous size: 15 to 20 cm in diameter, it could serve up to four guests on its own. Later, Carême revisited the traditional recipe, replacing the short crust pastry with a lighter, airier puff pastry. Its lightness was such that the dish seemed to “fly in the wind,” hence its now-famous name.
Chef Auguste Escoffier also notes that originally, this puff pastry case was filled with a simple creamy chicken purée, before being enriched in the late 19th century with poultry, truffles and mushrooms – an evolution that helped make it a staple of fine dining!
Burgundy-Style Escargot Puff-Pastry Bites
Ingredients (for 24 shells)
- 1 can of escargots (113 g)
- 2 packages of store-bought mini puff-pastry shells (12 per package)
- 75 g (1/3 cup) smoked lardons
- 24 pearl onions
- 100 g (1 cup) button mushrooms
- 1 clove garlic, minced
- 100 ml (slightly less than 1/2 cup) Burgundy red wine
- 1 sprig thyme
- 1 bay leaf
- 1 tablespoon tomato paste
- 150 ml (2/3 cup) veal stock
- Olive oil, to taste
- Freshly ground pepper
- A few sprigs of parsley for garnish
Preparation
- Rinse and drain the snails in a colander, then set aside.
- In a Dutch oven or large pot, sauté the bacon over medium heat until crisp. Remove and set aside.
- In the same pot, add a little oil if needed and brown the pearl onions and mushrooms.
- Finely chop the garlic and add it to the pot. Add the snails, stir well then deglaze with the red wine. Let the wine reduce by about half, add the tomato paste and pour in the veal stock. Simmer for 25-30 minutes.
- Adjust the seasoning to taste.
- To assemble, place one snail, one onion and one mushroom in each shell.
- Arrange the shells on a baking sheet lined with parchment paper and heat in a 180°C (350°F) oven for about 5 minutes.
- Transfer to a serving platter and garnish with sprigs of parsley. Enjoy!
Cured Nordic Salmon
Ingredients (for 24 shells)
- 125 ml (1/2 cup) coarse salt
- 125 ml (1/2 cup) brown sugar
- 1 salmon fillet with skin, about 1 kg
- 1 bunch fresh dill
- Freshly ground pepper
For the bites
- 2 packages of store-bought mini puff-pastry shells (12 per package)
- 1 small red onion, finely chopped
- A few sprigs of dill for garnish
- Whole-grain mustard (a drop on each bite – about 30 ml)
- Pickled capers (one per bite – 24 capers)
Preparation
- In a bowl, mix the salt and brown sugar.
- Spread half of the salt and brown sugar mixture over the salmon fillet. Generously cover with dill.
- Wrap the salmon fillet well in several layers of heavy-duty aluminium foil, then place it on a baking sheet. Cover with a second sheet and set a heavy book, or other object, on top to weigh it down.
- Refrigerate for 36 to 48 hours, turning the salmon every 12 hours.
- Unwrap the fillet and discard the dill. Rinse the fish thoroughly under cold water. Pat the fillet completely dry with paper towels.
- Then, using a sharp knife, slice the salmon thinly, cutting vertically and starting from the thick end of the fillet.
- To assemble, fill the shells and serve with small pieces of red onion, pickled capers and a touch of whole-grain mustard.
- Pepper the shells to taste.
- Arrange on a serving platter and garnish with sprigs of dill. Yum!
Brie, Pecan & Cranberry Puff-Pastry Bites
Ingredients (for 24 shells)
- 2 packages of store-bought mini puff-pastry shells (12 per package)
- 60 g (1/2 cup) Margo pecans
- 30 g (1/4 cup) dried cranberries
- 150 g Brie cheese, cut into 24 cubes
- 30 ml (2 tbsp) maple syrup
For the Margo pecans
- 125 ml (1/2 cup) brown sugar
- 85 ml (1/3 cup) maple syrup
- 1 g (1/4 tsp) paprika
- 1 g (1/4 tsp) nutmeg
- 1 g (1/4 tsp) Chinese five-spice powder
- 1 g (1/4 tsp) ground cinnamon
- 1 g (1/4 tsp) salt
- 250 g (about 1 cup) halved pecans
Preparation
- Place the rack in the centre of the oven and preheat to 180°C (350°F).
- In a bowl, mix the maple syrup, spices and salt. Add the pecans and toss well to coat. Spread the pecans on a baking sheet lined with parchment paper or a silicone mat.
- Bake for 15 minutes, stirring every 5 minutes, until the pecans are nicely toasted. Let cool. The pecans will keep for 2 weeks in an airtight container at room temperature. If they become sticky, simply dry them on a baking sheet in a 180°C (350°F) oven for 5 to 8 minutes.
- To assemble the bites, add one pecan, one cranberry and one cube of Brie to each shell. Add a small drop of maple syrup for a gourmet touch.
- Then place the shells on a baking sheet lined with parchment paper and warm them in a 180°C (350°F) oven for about 5 minutes.
- Arrange on a serving platter, and they’re ready!
Thank you very much, Michel, for your delectable bouchées à la reine recipes – they’re truly mouthwatering!
People, feel free to try them for yourself and share your thoughts with us. And to keep the culinary pleasure going, take a look at our Chef’s Recipes section, which is full of delicious ideas to explore. Enjoy!