Pastry Patties with Sweetbreads and Morels

For the mushrooms: Soak morels overnight in lukewarm water.

Preheat oven to 220°C (conventional oven) (approximately 425°F). Line a baking sheet with parchment paper.

For the patties: Roll out pastry about 0.5 cm (approximately 3/16 inch) thick. Using a round cookie cutter with 8 cm (approximately 3 inch) diameter, cut out 40-48 pieces. Using 10-12 circles, set as floors on the baking sheet and prick with a fork 2-3 times. Brush edges with a little water.

Cut out remaining cookies to form rings; with about 2 cm (approximately 3/4 inch) of dough crust.

Mix egg yolk with milk.

On each full circle, set 2-3 rings, sprinkling the lower ring with a little water. Carefully brush the last ring with egg yolk mixture and bake immediately for 10-15 minutes until light brown.

From the rest of the dough cut out small cookies in the number of pies. Place on another baking sheet lined with parchment paper, coat with egg yolk and bake well. Remove from oven and let cool on a wire rack.

For the stew, heat broth in a pot, add sweetbreads in the cooking liquid and let stand for 10 minutes; drain and cool.

Cut morels in pieces. Finely chop onion and carrot. Cut scallion lengthwise and cut into small pieces.

Melt butter in a pan and sauté onion, carrot and scallion. Add mushrooms, deglaze with wine and broth. Allow liquid to evaporate over medium heat, pour in cream and mildly season. While frequently stirring, cook until creamy.

Meanwhile, trim the sweetbreads of any blood vessels and cut into thick slices just under 1 cm (approximately 3/8 inch). Add into sauce and allow to heat for about 5 minutes.

Mix stew with crème fraîche, season to taste and add the herbs.