Cheese Vol-au-Vent 🧀

Name: Cheese Vol-au-Vent 🧀
Total time: 1200 s
Yield: 6 servings
Ingredients: 6 vol-au-vent pastry shells; 6 cheese wedges (such as Laughing Cow or similar); 3/4 oz blue cheese (about 20 g); 3/4 oz shredded red cheese (about 20 g, such as mild cheddar); 3/4 oz shredded cheese (about 20 g, such as mozzarella or Swiss); For the béchamel:; 1/4 cup all-purpose flour (about 30 g); 2 tablespoons unsalted butter (about 30 g); 1 cup milk (about 250 g); Black pepper; Ground nutmeg; Salt

Un amour de cuisine @unamourdecuisine

Algérie

Cheese Vol-au-Vent 🧀

Un amour de cuisine @unamourdecuisine

Saved

Ingredients

about 20 minutes

6 servings

6vol-au-vent pastry shells
6cheese wedges (such as Laughing Cow or similar)
3/4 ozblue cheese (about 20 g)
3/4 ozshredded red cheese (about 20 g, such as mild cheddar)
3/4 ozshredded cheese (about 20 g, such as mozzarella or Swiss)
For the béchamel:
1/4 cupall-purpose flour (about 30 g)
2 tablespoonsunsalted butter (about 30 g)
1 cupmilk (about 250 g)
Black pepper
Ground nutmeg
Salt

Saved

Steps

about 20 minutes

1

Start by making the béchamel sauce.
2

Melt the butter with the flour in a saucepan over medium heat.
3

Remove from heat and whisk in the milk, pepper, nutmeg, and salt.
4

Return to the heat and stir constantly until the béchamel thickens.
5

Let the béchamel cool slightly, then stir in the diced cheese wedges, diced blue cheese, and shredded red cheese.
6

Fill the vol-au-vent shells with the cheese béchamel mixture.
7

Top with the remaining shredded cheese and bake at 350°F (180°C) for about 20 minutes.
8

Serve the vol-au-vent hot or warm.