Roast off veal bones and knuckles until golden at 180c. Reduce tins of tomatoes by half and add to stock pots with bones and garlic and thyme. Cover with water. Reduce alcohol separately to a glaze and add to stock after it has simmered for 6 hours and pass off from bones. Reduce stock to a jus consistency and pass through double muslin.
Mushroom ketchup
Pulse mushrooms in thermomix until broken down. Mix with salt and be very rough and vigorous with mixing in to release as much juice as possible. Leave to hang in fridge overnight and keep juice.
Combine all reduction ingredients and reduce to 25g of juice
Weigh in thermomix 780g mushroom juice and 20g of reduction and 9g gellen type F
Set thermo to 100c and mix until reaches 95c and turn onto full speed for 1 minute and scrape sides and mix again a further minute. Chill over ice until set and re-blitz until smooth gel consistency. Bottle till required.
Mushroom duxelle
Sweat shallots in pan, when translucent add the mushrooms and cook out all the juices from the mushrooms until they start to go dry, season with truffle oil and ketchup and salt. Chill until required.
Vol-au-vent:
Cut the puff pastry into quarters evenly.
Using rolling machine between parchment paper roll to 3mm thickness.
Chill down pastry then cut with the 50mm fluted cutter to create the base.
Then cut again with the 50mm cutter then again with the 30mm cutter on the same disc to create a ring to go over the base, make 3 ring and egg wash each one and place on top of the base.
Bake in oven @180c fan speed 2 with a perforated tray on top to stop the cases rising too far. Bake for 30 minutes.