Photograph of the finished Bouchée à la reine

France · Vỏ bánh ngàn lớp nhân gà nấm Bouchée à la reine

Bouchée à la reine

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Puff pastry Puff pastry 480 g
  • Photograph of Chicken breast Chicken breast 480 g
  • Photograph of Mushrooms Mushrooms 320 g
  • Photograph of Fresh cream Fresh cream 240 ml
  • Photograph of Unsalted butter Unsalted butter 100 g
  • Photograph of Flour Flour 60 g
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Nutmeg Nutmeg 2 g
  • Photograph of White wine White wine 160 ml
  • Photograph of Parsley Parsley 16 g

Method

  1. 1 Cut two rings of puff pastry, make a hole in the center of the top ring, then stack them and brush with egg wash.
  2. 2 Bake at 200 degrees Celsius for 22 minutes; you must make holes before baking because cutting afterwards will cause the cake to crumble.
  3. 3 Boil the chicken breast for 12 minutes in water with white wine, then shred it, reserving 150 ml of the broth.
  4. 4 Sauté the mushrooms in butter for 6 minutes, sprinkle with flour and stir for 1 minute, then pour in the broth and cream to make a thick velouté sauce.
  5. 5 Mix the chicken into the sauce, season with nutmeg, then spoon it into the pastry and cover with a pastry lid, and sprinkle with parsley.

With an appliance

  • Air fryer 50 min

    Replace step 2: spray a thin layer of oil onto the sides of the mold, use a 215-degree hot air oven for 14 minutes, rotating the tray at minute 7. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.

Start cooking