I like to serve this large Pithiviers whole at the table, then carve it up for guests. Very theatrical.
- 700 gm <b><a href="/recipes/recipe-search/chefs-recipes/2013/7/puff-pastry/">puff pastry</a></b>
- For dusting: plain flour
- 2 egg yolks, beaten, for eggwash
- 60 gm plain flour, sifted
- 1 egg
- 200 ml milk
- 2 tsp each finely chopped chives and parsley
- 1 tbsp melted butter
- 1 chicken breast, skin and sinew removed, well chilled (375 gm)
- 60 gm eggwhite (about 2), chilled
- 150 ml pouring cream, chilled
- To taste: cayenne pepper
- 1½ tbsp olive oil
- 3 large golden shallots, thinly sliced
- 2 garlic cloves, coarsely chopped
- 1 sprig thyme
- 1 bay leaf
- 200 gm button mushrooms, sliced
- 3 king brown mushrooms, sliced (200 gm)
- 150 gm oyster mushroom, coarsely torn
- 20 gm dried porcini or morels or combination of both, soaked in ½ cup hot water for 1 hour (½ cup)
- ¼ cup finely chopped fine herbs, such as chives, tarragon, parsley and chervil
- 1For herb crêpes, place flour in a bowl. Whisk egg and milk together, then gradually whisk mixture into the flour, season to taste, add the herbs and set aside to rest (30 minutes). Heat a 24cm non-stick frying pan on medium-high heat. Brush with melted butter and pour in enough batter to cover the base (about ¼ cup), swirl and tip out excess, then cook until batter is set (1 minute). Turn upside down on a clean surface and repeat with remaining batter - you'll need 5 crêpes. Cool, then cover with plastic wrap and set aside.
- 2For chicken mousse, dice chicken and process in a cold food processor with a pinch of salt until smooth, then add eggwhite and continue processing until glossy (10-20 seconds). Transfer the purée to a cold bowl. Whisk in the cream and season to taste with salt, pepper and cayenne, and refrigerate until required.
- 3For duxelles, combine oil, shallots and garlic with thyme and bay leaf in a large frying pan over medium heat and stir until softened but not coloured (3-5 minutes). Increase heat to high, add fresh mushrooms, season with salt and pepper and fry until golden and moisture has evaporated (5-6 minutes), then drain in a colander. Squeeze water from soaked mushrooms, coarsely chop and sauté briefly in the same pan to dry out (30 seconds to 1 minute), then add to fresh mushrooms. Remove the thyme and bay leaf (discard) and coarsely chop mushroom mixture, then spread on a tray and set aside to cool completely (20 minutes). Stir the fine herbs into the mushroom mixture, then mix into chicken mousse, adjust seasoning and refrigerate until required.
- 4Preheat oven to 190C. Divide puff pastry into 300gm and 400gm portions and roll each piece on a floured surface to a thickness of around 5mm. Cut the 300gm portion into a 26cm round for the base and the other portion into a 30cm round for the top. Make sure you work quickly and the pastry stays cold. Place the smaller round on a cold, heavy oven tray lightly brushed with cold water (this prevents the pastry from warping in the oven). Overlap 3 or 4 crêpes on top to form a base and place the cold chicken and mushroom mixture on top. Fold the crêpes up and around the mousse to encase it, then place a crêpe on top. Brush around the pastry edges with egg yolk, then place the other pastry round on top. Press the edges together well, then, using a small pointy knife, cut around the base, leaving a good border of about 3cm. Brush the surface of the Pithiviers with egg yolk and refrigerate to set (10-12 minutes). Brush with yolk and refrigerate again, then score the top with a small sharp knife in a curved pinwheel pattern. Bake until shiny and dark golden brown and puffed (40-45 minutes). Rest for 15 minutes before serving.