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The starter, French classic

Puff pastry wrapped boudin blanc with morels

This puff pastry wrapped boudin blanc with morels is a classic French holiday starter for 6, with 45 minutes of active prep spread over the morning. The pastries are assembled the same day and wait in the fridge until baking, rating medium difficulty at a cost of €3.80 per person. Success comes down to barely searing the boudin so it finishes cooking in the oven without bursting through the pastry.

A boudin blanc that stays soft under its golden puff pastry, draped in a morel sauce, the classic French holiday starter.

Puff pastry wrapped boudin blanc with morels
For
6 people
Work
45 min
Total time
1 h 30
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€3.80
Calories per person
520 kcalcalculated by Kiloach, your weight coach

Under its golden, crisp pastry, the boudin blanc stays soft, almost creamy, carried by a morel sauce with deep, earthy flavor. The port adds a touch of sweetness that balances the richness of the boudin, and the cream ties everything together without weighing it down. It's a starter with real contrast, between the crackle of the pastry and the melt of the filling.

This is a holiday table starter, Christmas Eve, New Year's Eve, or a dressed up winter dinner with friends. It sets the tone for a menu that takes its time, with a meat or poultry main to follow and something lighter for dessert. Morels and boudin blanc make this a cold season dish, perfect when you want to step away from foie gras without losing any elegance.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps, 55 min
  3. Before the guests arrive 1 step, 20 min
  4. When it's time to serve 1 step

In the morning, make the morel sauce, sear the boudins and wrap them in pastry, then keep them in the fridge until your guests arrive. Just before they arrive, bake the pastries and keep them warm with the oven door ajar. At serving time, reheat the sauce, slice the pastries on an angle and plate.

The ingredients

6 people

Butcher

  • Plain boudin blanc 6

Dairy

  • All butter puff pastry 2
  • Heavy cream 25 cl
  • Butter 20 g
  • Egg yolk 1

Pantry

  • Dried morels 30 g
  • White portoften in the pantry 5 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Shallots 2
  • Chives 1 bunch

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Soak the morels in lukewarm water for 30 minutes, rinse them thoroughly and strain the soaking liquid. 30 min

    Keep the soaking liquid, it's packed with flavor, strain it through a coffee filter.

  2. Sauté the shallots and morels in the butter, deglaze with the port, add the cream and a little soaking liquid, and let it reduce over low heat. 15 min

    Reduce until the sauce coats the back of a spoon.

  3. Quickly sear the boudins in a skillet, 1 minute per side, let them cool, wrap them in the pastry and seal the edges with the egg yolk. 10 min

    Cut the pastry into rectangles a bit longer than the boudin, then fold the ends over.

  4. Arrange the pastries on a baking sheet, brush with egg yolk and refrigerate.

    Score a crisscross pattern with the tip of a knife before brushing with egg yolk.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Bake the pastries at 200°C and let them puff up and turn golden. Turn off the oven and keep them warm with the door ajar. 20 min

    Keep the oven door closed for the first 10 minutes, the pastry puffs up better.

When it's time to serveThe final touches, right in front of your guests.

  1. Reheat the sauce, spoon it over the plates, place a pastry sliced on an angle on top and scatter with chives.

    Slice on an angle, it shows off the white filling and gives the dish height.

Our tips to get it right

  • Choose an all butter puff pastry, it puffs up better and tastes richer than a standard one, it's what carries the whole dish.
  • Pat the boudins dry after searing, before wrapping them, since any moisture will soften the pastry as it bakes.
  • If the sauce looks too thin when reheating, let it reduce uncovered a few more minutes rather than adding more cream.

The variations

  • Swap the morels for dried porcini if you can't find them, the flavor shifts but the sauce keeps the same texture.
  • For a vegetarian version, replace the boudin blanc with a tight sauté of mushrooms and chestnuts wrapped in the pastry, keeping the same morel sauce.
  • For a quicker version, make the sauce the day before and just sear the boudins and wrap them in pastry the morning of.

What to serve it with

  • A glass of dry, fruity white wine
  • A small lamb's lettuce salad after
  • A warm broth to start before

Storage

The uncooked pastries keep up to 24 hours in the fridge before baking, tightly wrapped. The sauce keeps for 2 days in the fridge in a sealed container. Avoid freezing the assembled dish, boudin doesn't thaw well.

Questions about this recipe

Can I use fresh morels instead of dried ones?

Yes, if you can find them, use about 100g of fresh morels, sautéed directly without soaking. The flavor will be milder, so add a bit more port for depth.

How do I keep the pastry from bursting open while baking?

The boudin should only be seared on the surface, never cooked through, since it keeps cooking in the oven. Seal the pastry edges well with egg yolk so they don't open.

Can this be served as a main course instead of a starter?

Yes, by doubling the portions and serving it with mashed potatoes or sautéed vegetables. In that case, plan on about one and a half boudins per person.

What size should the pastry be for a nice presentation?

Cut the pastry into rectangles that extend 2 to 3 centimeters past the boudin on each side, so you can seal it well without excess dough. Slicing on an angle at serving time reveals the white filling and adds height to the plate.

Can a puff pastry wrapped boudin blanc with morels be made ahead?

Yes, during the day. The recipe needs 45 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a puff pastry wrapped boudin blanc with morels?

Allow 1 h 30 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "medium".

How many calories are in a puff pastry wrapped boudin blanc with morels?

About 520 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a puff pastry wrapped boudin blanc with morels cost?

About €3.80 per person, that's €22.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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