Instructions

1. 1
   Place the chicken stock and the bouquet garni in a saucepan. Bring to a boil and allow to infuse 10–11 minutes
2. 2
   Cut the chicken breasts into small dice.
3. 3
   Wash the mushrooms rapidly and cut in halves or quarters depending on the size.
4. 4
   In a sauteuse (or a frying pan), melt the butter on a medium-high heat and add the chopped shallot. Cook for about 1 minute stirring.
5. 5
   Add the flour and cook 1 petite minute, mixing with a whisk or a wooden spoon, without browning.
6. 6
   Add the chicken stock little by little and cook for 2 minutes, stirring.
7. 7
   Add the diced chicken and the mushrooms and cook for 5–6 minutes, stirring from time to time.
8. 8
   Preheat the oven to 350°F (gas mark 6) and bake the vol-au-vent shells for 5–10 minutes or as directed by the manufacturer, without burning them.
9. 9
   In a bowl, mix the cream with the egg yolk. Increase the heat under the sauteuse and add the egg yolk/cream mixture, beating to combine well with the sauce and lower the heat as soon as it reaches a boil. The sauce should be unctuous and should coat a spoon. Do not salt, only pepper.
10. 10
    Remove the vol-au-vents from the oven. Fill rapidly and serve without delay as they cool rapidly.