Vol-au-vent Coucou Recipe

Inspired by Le Coucou

Time1h

Serves4

sweetbreads, lobster, mushroom, vermouth cream with tomato, pâte feuilleté

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Ingredients

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Sweetbreads and Lobster

7.05 oz (200 grams) sweetbreads, cleaned and blanched

7.05 oz (200 grams) lobster meat, cooked and chopped

Mushroom and Cream Sauce

5.29 oz (150 grams) button mushrooms, sliced

2 pieces shallots, finely chopped

2 cloves Garlic, minced

0.42 cup (100 ml) dry vermouth

7/8 cup (200 ml) Heavy cream

2 tbs tomato paste

1 tsp Celtic sea salt

to taste Black pepper, freshly ground

1 tbs Fresh parsley, chopped

Puff Pastry

1 1/8 lb (500 grams) pâte feuilleté (puff pastry), thawed

Method

Preparation

Prepare the Puff Pastry

Preheat the oven to 200°C (400°F). Roll out the puff pastry on a floured surface to about 3mm thick. Cut into rounds and place on a baking sheet lined with parchment paper. Use a smaller round cutter to score a border about 1cm from the edge, being careful not to cut all the way through. Bake for 15-20 minutes until golden and puffed.

Cook the Sweetbreads and Lobster

In a pan over medium heat, sauté the cleaned sweetbreads in a bit of butter for about 5-7 minutes until golden. Add the chopped lobster and cook for another 2-3 minutes. Remove from the pan and set aside.

Making the Sauce

Prepare the Mushroom Cream Sauce

In the same pan, add a little more butter if needed and sauté the shallots, garlic, and mushrooms until soft. Add the dry vermouth and cook until it reduces by half. Stir in the heavy cream and tomato paste, season with salt and pepper, and let it simmer until thickened. Add the sweetbreads and lobster back into the sauce and mix well.

Assembly and Serving

Assemble the Vol-au-Vent

Once the puff pastry shells are baked, carefully remove the inner circle to create a cavity. Fill each shell with the sweetbread and lobster mixture topped with the mushroom cream sauce. Garnish with fresh parsley before serving.