Bouchée à la Reine

Instructions

1. 1
   To get things started, heat a small skillet over medium heat with 10 grams of butter and sauté the sliced mushrooms for 4 to 5 minutes until they turn golden brown and lose their moisture. Set aside.
2. 2
   In a medium saucepan over medium-low heat, melt the remaining 30 grams of butter. Stir in the flour all at once, whisking continuously for 1 to 2 minutes to cook out the raw flour smell, creating a pale roux without letting it brown.
3. 3
   Gradually pour the warm chicken stock into the roux, whisking rapidly and continuously to prevent lumps from forming. Let the sauce simmer gently for about 5 minutes until it thickens into a smooth velouté.
4. 4
   If you are using white wine, whisk it into the velouté now and allow it to simmer for an extra 2 minutes so the alcohol cooks off completely.
5. 5
   Stir the heavy cream into the sauce, mix well, and season to taste with salt, a pinch of white pepper, and a very subtle grate of fresh nutmeg.
6. 6
   Fold the diced cooked chicken and the sautéed mushrooms into the cream sauce. Stir in the teaspoon of lemon juice, combine gently, and keep the filling over very low heat for 3 minutes to warm everything through thoroughly.
7. 7
   Meanwhile, preheat your oven to 160°C (320°F) and warm the puff pastry shells on a baking sheet for about 5 minutes until they become wonderfully crisp.
8. 8
   Place each warm pastry shell onto individual serving plates and carefully lift off the small pastry top caps if they have them.
9. 9
   Spoon the hot, creamy chicken and mushroom filling generously into the hollow center of each vol-au-vent, allowing it to pool slightly over the top rim.
10. 10
    Garnish the top of each filled shell with a fresh sprig of green flat-leaf parsley for a pop of color, and serve immediately while piping hot.