📝 About This Recipe
Originating from the 19th-century French kitchen of Marie-Antoine Carême, these 'wind-blown' pastries are the epitome of culinary elegance. Each bite features a shatteringly crisp, buttery puff pastry shell that gives way to a decadent, velvety filling of tender chicken and earthy forest mushrooms. Perfect as a sophisticated hors d'oeuvre or a light lunch, they offer a timeless balance of textures and rich, savory flavors that never fail to impress.
🥗 Ingredients
The Pastry Shells
- 2 sheets Puff Pastry (all-butter variety, chilled but pliable)
- 1 large Egg (beaten with a splash of water for egg wash)
The Savory Filling
- 2 pieces Chicken Breast (poached and cut into 1/2-inch cubes)
- 3 tablespoons Unsalted Butter (high quality)
- 8 ounces Cremini Mushrooms (cleaned and sliced thinly)
- 1 large Shallot (finely minced)
- 2 cloves Garlic (grated or minced)
- 3 tablespoons All-purpose Flour (for the roux)
- 1.5 cups Chicken Stock (warm, low-sodium)
- 1/2 cup Heavy Cream (room temperature)
- 1/4 cup Dry White Wine (such as Sauvignon Blanc or Chardonnay)
- 1 teaspoon Dijon Mustard (for a subtle tang)
Seasoning & Garnish
- 1 tablespoon Fresh Tarragon (finely chopped)
- 1 teaspoon Fresh Lemon Juice (to brighten the sauce)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Fresh Chives (snipped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
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2
Roll out the puff pastry sheets on a lightly floured surface. Use a 3-inch round fluted cutter to cut out 12 circles. In 6 of those circles, use a 2-inch cutter to remove the center, creating 6 rings and 6 solid bases.
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3
Place the 6 solid bases on the baking sheet. Prick the centers with a fork to prevent them from rising too much. Brush the edges with egg wash, then carefully place the rings on top of the bases.
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4
Brush the tops of the rings with egg wash (avoiding the sides so the pastry can rise evenly) and bake for 15-20 minutes until golden brown and puffed. Let them cool slightly, then gently press down the center 'lid' if it has risen.
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5
While the pastry bakes, melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the mushrooms and sauté until browned and the moisture has evaporated, about 6-8 minutes.
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6
Reduce heat to medium. Add the remaining 2 tablespoons of butter along with the minced shallots. Cook for 2 minutes until translucent.
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7
Stir in the garlic and cook for 30 seconds until fragrant, then sprinkle the flour over the vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste.
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8
Slowly whisk in the white wine to deglaze the pan, scraping up any browned bits. Gradually pour in the chicken stock, whisking continuously to ensure a smooth, lump-free sauce.
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9
Simmer the sauce for 5 minutes until thickened. Stir in the heavy cream, Dijon mustard, and the cubed cooked chicken.
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10
Bring to a gentle simmer for another 3-4 minutes until the chicken is heated through and the sauce coats the back of a spoon.
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11
Remove from heat. Stir in the fresh tarragon, lemon juice, salt, and pepper. Taste and adjust seasoning as necessary.
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12
To assemble, spoon the warm chicken and mushroom mixture generously into the center of each puff pastry shell, allowing a little to overflow.
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13
Garnish with freshly snipped chives and serve immediately while the pastry is crisp and the filling is piping hot.
💡 Chef's Tips
Always use cold puff pastry; if it gets too warm, the layers will stick together and won't rise into tall, flaky shells. When applying egg wash, ensure it doesn't drip down the cut edges of the pastry, as this acts like glue and prevents the layers from expanding. For the best texture, poach your chicken in aromatics (onion, carrot, celery) beforehand to keep it moist and flavorful. If the pastry shells are made in advance, re-crisp them in a 350°F oven for 5 minutes before filling. Don't overfill the shells too early; add the sauce just before serving to prevent the bottom of the pastry from becoming soggy.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Chablis or a dry Sparkling Wine to cut through the richness of the cream sauce. Serve alongside a simple butter lettuce salad with a light lemon vinaigrette for a refreshing contrast. For a holiday twist, add a spoonful of cranberry sauce on the side or a few toasted pine nuts on top. Accompany with steamed asparagus spears or sautéed haricots verts for a complete light lunch.