Recommendations · Beer and food

Vol-au-vent with Chimay Tripel Cinq Cents Wit

Puff pastry pies with a ragout of chicken, mushrooms and cream, finished with lemon. Alongside, a Tripel that cuts through that cream with its carbonation and alcohol.

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Bottle of Chimay Tripel Cinq Cents Wit, beer

From the shelf

The bottle

Chimay Tripel Cinq Cents Wit comes from Chimay in Belgium and is a tripel of 8 percent ABV. The bottle contains 33 centilitres. A tripel is blond, strong and refermented in the bottle: that gives plenty of carbonation, a spicy note from the yeast and a finish that stays dry despite the weight.

Chimay Tripel Cinq Cents Wit

The combination

Why this works together

Cream and butter lay a coating over the tongue that a light beer cannot clear. A tripel has two means of dealing with that: plenty of carbonation and 8 percent alcohol by volume, which dissolves fat. The spicy yeast note runs along with the nutmeg in the ragout, and the dry finish makes sure the third pastry shell tastes as good as the first.

At the table

The dish

  • Before 4 people
  • Ready in 50 minutes
  • Type main course

What you need

  • 8 puff pastry patties
  • 600 grams of chicken breast
  • 600 millilitres chicken stock
  • 250 grams mushrooms, sliced
  • 1 onion, finely chopped
  • 60 grams of butter
  • 60 grams flour
  • 100 milliliters of whipping cream
  • 1 lemon
  • 1 pinch of nutmeg
  • 2 tablespoons finely chopped parsley
  • salt and freshly ground black pepper

How to make it

  1. Bring the broth to the boil, add the chicken breast and let it steep on low heat for 12 minutes. Take the chicken out and keep the broth.
  2. Preheat the oven to 180 degrees and place the vol-au-vents ready on a baking tray.
  3. Melt half of the butter in a pan and fry the mushrooms with the onion for 6 minutes, until the moisture has evaporated. Spoon them out of the pan.
  4. Melt the rest of the butter, sprinkle the flour over it and stir for 2 minutes.
  5. Add the warm stock in small splashes, stirring continuously until you have a smooth, thick sauce.
  6. Pull the chicken into pieces and stir it with the mushrooms and the cream into the sauce. Simmer gently for 5 minutes.
  7. Put the pastry cases in the oven for the last 8 minutes, so they are warm and crisp.
  8. Season the ragout with lemon juice, nutmeg, salt and pepper, spoon it into the pastry shells and sprinkle the parsley over it.

In the glass

Serving

Serve at 8 to 10 degrees in a goblet. Let the bottle stand upright before opening and stop pouring as soon as the sediment reaches the neck; the yeast on the bottom should stay in the bottle.

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