Bouchée à la Reine – Revisited

Introduction

The Bouchée à la Reine is a timeless emblem of French gastronomy. It dates back to the 18th century and is traditionally attributed to Queen Marie Leszczyńska, wife of King Louis XV, and to Nicolas Stohrer, the royal pastry chef. Originally created as a light vol-au-vent filled with delicate poultry and mushroom ragoût, it has since evolved into a refined classic still featured in fine dining establishments.

Ingredients (for 6 portions)

Puff Pastry Cases

• 600 g high-quality puff pastry

• 1 egg yolk (for glazing)

Filling (Vol-au-Vent Garnish)

• 2 chicken breasts (approx. 300 g)

• 150 g veal sweetbreads (optional for authenticity)

• 150 g button mushrooms, sliced

• 40 g unsalted butter

• 1 small shallot, finely chopped

• 30 ml dry white wine

• 250 ml chicken stock (preferably homemade)

• 100 ml heavy cream (30 % fat)

• 15 g flour

• 1 egg yolk (for the liaison)

• 1 tsp lemon juice

• Salt, freshly ground pepper, grated nutmeg

Optional Additions (for a gastronomic version)

• 40 g diced foie gras

• A few thin slices of black truffle (fresh or preserved)

• 6 small quenelles of poultry or veal

Preparation

1. Preparing the Puff Pastry Cases

1. Roll out the puff pastry to 4 mm thickness.

2. Cut out 6 circles (approx. 10 cm diameter) for the bases, then 6 more rings with a smaller inner circle for the tops.

3. Moisten the edges of the bases with water and place the rings on top.

4. Brush with egg yolk (avoid dripping down the sides).

5. Bake at 200 °C (392 °F) for 25 minutes, until golden and well risen.

6. Cool slightly and carefully remove the center cap to form a cavity.

2. Preparing the Filling

1. Cook the Meats:

   • Poach the chicken breasts in lightly salted stock for 10 minutes.

   • Blanch and trim the veal sweetbreads, then cook gently for another 10 minutes in fresh stock.

   • Cut the meats into small cubes and keep warm.

2. Sauté the Mushrooms:

   • In a saucepan, melt the butter and add the chopped shallot.

   • Add the sliced mushrooms, season lightly, and cook until tender.

   • Deglaze with white wine and reduce by half.

3. Prepare the Sauce (Velouté base):

   • Add the flour to the mushroom mixture and stir well to make a roux.

   • Gradually pour in the hot chicken stock while whisking to avoid lumps.

   • Simmer gently for 10 minutes until smooth and slightly thickened.

4. Liaison and Enrichment:

   • Off the heat, mix the egg yolk with cream and a little lemon juice, then blend into the sauce.

   • Adjust seasoning with salt, pepper, and a pinch of nutmeg.

   • Gently fold in the diced chicken, sweetbreads, and foie gras if using.

3. Assembly and Serving

1. Warm the puff pastry shells briefly in the oven (160 °C).

2. Spoon the hot filling generously into each pastry case.

3. Replace the pastry lid slightly askew for presentation.

4. Garnish with truffle slices or a small quenelle if desired.

5. Serve immediately on warm plates.

Chef’s Tips

• The liaison (egg yolk + cream) must never boil, or the sauce will curdle.

• If preparing ahead, reheat the filling gently in a bain-marie.

• For a lighter variation, replace the cream with a velouté made from reduced stock and butter.

Suggested Wine Pairing

• White: Meursault or Pouilly-Fuissé (France) – buttery, rounded, and perfectly balanced.

• Alternative (English wine): A barrel-aged Chardonnay from Kent or Sussex offers a delicate creamy profile that harmonizes beautifully with the richness of the filling.