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Le Chaudron recipe
Bouchées à la reine
Chicken and mushroom puff pastry shells
⏱ 75 minServes 8Hard285 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
12store-bought puff pastry shellsor 1 sheet puff pastry
500 g (18 oz)chicken breasts
300 g (11 oz)button mushrooms
200 g (7 oz)veal sweetbreadsoptional
60 g (2 oz)unsalted butter
60 g (2 oz)all-purpose flour
500 ml (2 cups)chicken stock
300 ml (1¼ cups)thick crème fraîche
100 ml (½ cup)dry white wine
2egg yolks- 1egg yolkfor glazing
1 pinchnutmeg
1bunch of flat-leaf parsley
3 tbspolive oil
1lemonjuice
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 12 store-bought puff pastry shells or 1 sheet puff pastry
- 500 g (18 oz) chicken breasts
- 300 g (11 oz) button mushrooms
- 200 g (7 oz) veal sweetbreads optional
- 60 g (2 oz) unsalted butter
- 60 g (2 oz) all-purpose flour
- 500 ml (2 cups) chicken stock
- 300 ml (1¼ cups) thick crème fraîche
- 100 ml (½ cup) dry white wine
- 2 egg yolks
- 1 egg yolk for glazing
- 1 pinch nutmeg
- 1 bunch of flat-leaf parsley
- 3 tbsp olive oil
- 1 lemon juice
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200°C (400°F) convection. Set the 12 pastry shells on the large baking sheet and brush gently with egg yolk for a glossy finish.
- Bake 10 minutes at 200°C (400°F) until golden and crisp. This keeps the shells from going soggy under the creamy filling.
- For the filling: cut the 500 g (1 lb 2 oz) chicken into even 2 cm (¾ in) cubes.
- Wipe the 300 g (10½ oz) button mushrooms clean with a damp paper towel (don't rinse them, or they'll get waterlogged). Cut into thick 5 mm (¼ in) slices. If using, blanch the 200 g (7 oz) sweetbreads for 5 minutes first.
- Heat 3 tbsp olive oil in the large sauté pan over medium heat. Brown the chicken for 8 minutes, stirring often. Add the mushrooms and cook 5 minutes until tender.
- Meanwhile, make the velouté sauce in the large saucepan: melt the butter over low heat. Add the flour and stir 2 minutes to cook it. Pour in the HOT chicken stock in a thin stream, whisking hard to avoid lumps.
- Add the dry white wine and bring to a simmer. Cook 10 minutes over low heat, stirring often with a wooden spoon, until thickened. Stir in the crème fraîche, a pinch of grated nutmeg, salt and pepper. Cook 5 minutes.
- Off the heat, whisk in the 2 beaten egg yolks and the lemon juice. Fold the sauce into the chicken and mushrooms. Fill the pastry shells with the hot mixture and sprinkle with chopped parsley.
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