Queen's Croissant
Persons
1
Preparation time
Difficulty
Cost
Recipe created by :
Jérôme Sangani, Baker Expert France
Moments of consumption :
Aperitif
Dinner
Breakfast
Brunch
Snack
Lunch
Recipe made with :
List of ingredients
- 80 g chicken breast
- 30 g dried morel mushrooms
- Calf sweetbread
- 30 g button mushrooms
- Panko breadcrumbs (decoration)
- Shallots
- Flat parsley
- Vin jaune
- Salt
- Pepper
For the roux
- 40 g butter
- 40 g flour
- Liquids
- Cream 35%
- Chicken stock
Base
- Croissant
Preparation steps
- Arrange the croissant pieces, tips facing upwards, in a circle around the mould.
- Place a piece of croissant flat in the middle, which will serve as a lid.
- Bake at 170°C for 16 minutes.
- Make a chicken stock.
- Poach the chicken breast, mushrooms and calf sweetbreads in the stock.
- Soak the morel mushrooms.
- Drain the mushrooms, then strain the soaking liquid and reduce.
- Cut the morel mushrooms in half.
- Then wash several times until the water runs clear.
- Finely chop the shallots.
- Brown them in butter until cooked through.
- Add the morel mushrooms.
- Deglaze with vain jaune.
- Moisten with the chicken stock and the reduced soaking liquid.
- Add the cream.
- Reduce.
- The emulsion will be made just before serving the croissant.
- Make a roux with butter and flour.
- Add the chicken stock.
- Set aside.
- Brown the chicken breast and sweetbreads to caramelise them.
- Add them to the sauce, with a few morel and button mushrooms.
- Assemble the plate.