SERVES 4 PEOPLE
CHICKEN SAUCE AND ESPUMA
140 g T45 flour, 140 g butter, 1 l chicken breast stock
50 cl water, 15 g flour, 1 lemon, 50 g cock combs, 50 g oyster meat, 50 g golden oyster mushrooms
100 g chicken breast, 1 egg white, 3 cl pouring cream, 10 g truffles, 50 cl breast chicken stock
350 g T45 flour, 150 g T55 flour, 22.5 cl cold water, 12 g Guérande salt, 50 g unsalted butter, 450 g dry butter, 3 egg yolks
CHICKEN SAUCE AND ESPUMA
Make a roux with the flour and butter, and whisk in chicken stock. Season. In a siphon, put 50 cl chicken stock and charge the siphon with 3 gas canisters. Put the sauce and siphon aside in a bain-marie.
Mix 25 cl water, flour and half a lemon in a pan. Add the cock combs and cook on a low heat for 1 hour and then leave to cool. Dice the cock combs. Set aside. Cut the mushrooms in half and cook in a pan of 25cl water with the other half of lemon. Leave the mushrooms to cool in the cooking liquid.
Blend the chicken breast with the egg white and salt in a mixer, then add the cream. Season. Pass the mixture through a fine sieve and add the chopped truffle. Form small quenelles of the finely blended chicken mixture using teaspoons, and poach these in a pan of chicken stock. The quenelles are cooked when they rise to the surface and are slightly elastic to the touch. Set aside in a cool place.
To make the pastry dough; with a whisk beat the flours together with the cold water, salt and melted unsalted butter until you have a smooth dough. Roll out the dough into a 30 cm square. Flatten out the dry butter and place it in the centre of the square, then fold the pastry over the butter like an envelope. Roll out the pastry into a rectangle measuring 60 x 20 cm. Lengthwise, fold the bottom third of the pastry up and then the top third down (1 single turn). Turn the dough a quarter turn and repeat the operation. Leave for 1 hour in the refrigerator. Repeat the process twice turning the pastry a quarter turn each time and leave for 1 hour again in the fridge. Repeat once more with a final quarter turn, then roll out the pastry to measure 27 x 40 cm. Cut this up into 4 x 7cm squares and baste with egg yolks. Cook the vol-au-vents in a preheated oven at 170 °C for 25 minutes. Cut out the middle to create 1cm thick pastry lids, and gently dig out a hole for the filling using a small knife.
FINAL STEPS AND PRESENTATION
Reheat the cock combs, mushrooms and quenelles with the chicken sauce in a pan. Fill each vol-au-vent with this mixture. Place a vol-au-vent in the middle of each plate, form a comma shape with the chicken sauce and add a squirt of espuma.