Preparation Of The Main Filling
The success of this vol-au-vent relies on progressive cooking in two stages. In a drizzle of oil, the sliced turkey is gently sautéed with chopped parsley and chervil. This aromatic duo permeates the meat from the very first minutes, creating a fragrant base that stands out from conventional versions.
After this first searing, the sliced mushrooms join the preparation for an additional 10 minutes of cooking. This sequence respects the distinct cooking times: the poultry develops its tenderness while the mushrooms release their water without transferring it to the meat. The whole is then set aside, ready to receive the sauce that will transform these simple ingredients into a refined filling.
This foundational step already establishes the balance of textures that will characterize the final dish. The parsley and chervil bring a herbaceous freshness, an essential counterpoint to the creamy richness that follows. Setting it aside allows for perfect temperature control and avoids any overcooking during subsequent assembly.
Making The Appenzeller® Béchamel
In a saucepan, the butter melts while welcoming the chopped shallot and garlic. These aromatics sweat for a few minutes, releasing their volatile compounds that will flavor the sauce. This aromatic base immediately differentiates this béchamel from standardized versions.
The incorporation of flour marks the beginning of the roux, immediately followed by the gradual addition of milk with a whisk. This technical gesture prevents the formation of lumps while controlling the thickening. The texture gradually evolves towards the characteristic smoothness of a mastered béchamel.
The grated Appenzeller® Extra then transforms this classic sauce into a signature preparation. Integrated directly into the hot béchamel, this Swiss cheese with a strong character melts uniformly, creating a cheese sauce where every spoonful carries this distinctive note. Unlike a simple topping, this fusion guarantees a homogeneous distribution of flavors.
This sauce becomes the binder that will soon unify the reserved turkey and mushrooms, taking the whole to a gourmet dimension that the traditional cream version could not achieve.
Assembling The Complete Filling
The cheese béchamel now welcomes the reserved turkey and mushrooms. This strategic moment brings together two distinct preparations into a homogeneous filling where each element retains its integrity while soaking up the Appenzeller® sauce.
The mixing is done gently to preserve the pieces of meat and mushrooms. The béchamel uniformly coats these solid components, creating that textural balance characteristic of successful vol-au-vents: a creamy sauce that generously carries turkey and mushrooms without drowning them.
The final seasoning adjusts the complete preparation. This technical gesture takes place after assembly to account for the natural salinity of the Appenzeller® already present in the sauce. Precisely measured pepper and salt reveal all the flavors without masking the distinctive cheese character.
