Chicken and mushroom Pithiviers recipe by Philippa Sibley | Gourmet Traveller

Ingredients

• 700 gm puff pastry
• For dusting: plain flour
• 2 egg yolks, beaten, for eggwash
• Herb crepes
• 60 gm plain flour, sifted
• 1 egg
• 200 ml milk
• 2 tsp each finely chopped chives and parsley
• 1 tbsp melted butter
• Chicken mousse
• 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
• Mushroom duxelles
• 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