Cost Breakdown

Critical Success Points

• • Sauté the shallots and garlic until translucent before adding the mushrooms.
• • Let the mushrooms release moisture over high heat to avoid excess water.
• • Cook the filling until thickened with cornstarch for a silky texture.
• • Gratinate the vol‑au‑vent until the cheese is nicely golden.
• • Let the crepe batter rest for 1 h in the fridge for better texture.

Safety Warnings

• • Be careful of hot oil splatters when cooking the filling.
• • Use a sharp knife to avoid cuts.
• • Let the compote cool slightly before blending to avoid burns.