Creamy Mushroom and Escargot Vol-au-Vent

Preparing the Vol-au-Vent shells

1. 1Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. 2Unroll the puff pastry sheet. Using a 3-inch round cutter, cut out 8 circles. Using a 2-inch round cutter, cut out the centers of 4 of these circles to create rings.
3. 3Place the 4 solid circles on the prepared baking sheet. Brush lightly with egg wash. Place a pastry ring on top of each solid circle, pressing gently to adhere. Brush the rings with egg wash.
4. 4Bake for 15-20 minutes, or until golden brown and puffed. Let cool slightly, then gently press down the centers to create a well.

Making the Creamy Mushroom and Escargot Filling

1. 1While the vol-au-vent shells are baking, melt the butter in a skillet over medium heat.
2. 2Add the chopped shallot and cook until softened, about 2-3 minutes. Add the minced garlic and sliced mushrooms, cook until mushrooms are tender and have released their liquid, about 5-7 minutes.
3. 3Pour in the brandy and simmer for 1-2 minutes, scraping any browned bits from the bottom of the pan.
4. 4Stir in the heavy cream and escargots. Bring to a gentle simmer and cook for 3-5 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
5. 5Stir in the fresh parsley just before serving.

Assembly

1. 1Spoon the creamy mushroom and escargot filling into the baked vol-au-vent shells. Serve immediately.