Bouchée à la Reine

Ingredients

• 4 pcsVol-au-vent
• 1 pcsShallot
• 400 gChicken breast
• 113 gMushroom
• 56 gButter
• 16 gFlour
• 1 pcsEgg yolk
• 240 gCream
• 5 gBouquet garni
• 340 mlChicken broth
• 1 pinchPepper

Instructions

1. 1

   Infuse the stock

   • Place the chicken stock and bouquet garni in a saucepan and bring to a boil.
   • Let the stock simmer gently for 10–11 minutes to infuse.
2. 2

   Prepare ingredients

   • Cut the chicken breasts into small dice.
   • Chop the shallot finely.
   • Quickly wash the mushrooms and halve or quarter them depending on size.
3. 3

   Sweat shallot

   • Melt the butter in a wide pan over medium-high heat.
   • Add the chopped shallot and cook about 1 minute, stirring.
4. 4

   Make roux and add stock

   • Add the flour to the melted butter and cook about 1 minute, without browning.
   • Gradually add the chicken stock while whisking and cook about 2 minutes until thickened.
5. 5

   Cook chicken and mushrooms

   • Add the diced chicken and mushrooms to the sauce.
   • Cook for 5–6 minutes over medium heat, stirring occasionally, until the chicken is cooked through.
6. 6

   Bake vol‑au‑vent

   • Preheat the oven to 180°C (Gas mark 4).
   • Bake the vol‑au‑vent shells for 5–10 minutes or according to package instructions until crisp but not burned.
7. 7

   Finish the sauce

   • Whisk the crème fraîche and egg yolk together in a bowl.
   • Increase the heat and stir the cream‑and‑yolk into the pan, bring briefly to a boil then lower the heat.
   • The sauce should be glossy and coat a spoon. Season with pepper only (do not add salt).
8. 8

   Serve

   • Remove the vol‑au‑vent shells from the oven.
   • Fill quickly with the hot chicken‑mushroom mixture and serve immediately.