Bouchée à la reine, French puff pastry with creamy chicken filling

Steps

1. 1

   Gently poach the chicken in lightly salted simmering water for 12 minutes, then cut it into small pieces.

2. 2

   Sauté the sliced mushrooms and shallot in half the butter until their moisture has evaporated. Set aside.

3. 3

   Make a roux with the remaining butter and flour, then gradually whisk in the stock to form a smooth sauce.

4. 4

   Add the cream, mushrooms, and chicken. Simmer gently for 5 minutes.

5. 5

   Off the heat, mix the egg yolk with the lemon juice and stir it into the sauce. Season with salt, white pepper, and parsley.

6. 6

   Warm the pastry shells in the oven, fill generously with the creamy mixture, and serve at once.