Difficulty: Intermediate
Begin by soaking the sweetbreads in cold water for 3 hours, refreshing the water periodically.
Transfer to a pot of cold salted water, bring to a boil for 3 minutes, then drain, rinse under cold water, and pat dry. Remove the membranes, wrap in a clean cloth, and press for 1 hour.
Roll out the puff pastry on a floured surface and line six tartlet molds. Prick the bases with a fork and chill in the refrigerator.
Preheat the oven to 210°C (gas mark 7). Clean the morels thoroughly if fresh, reserving the prettiest for topping and chopping the rest. Peel and finely chop the shallots.
Slice the sweetbreads into thick scallops. Sauté in 25 g butter, then set aside. Add remaining butter, soften the shallots until translucent.
Incorporate chopped and whole morels, white wine, Armagnac, salt, and pepper. Cook over high heat until nearly dry. Cool slightly.
Whisk eggs with cream, salt, and pepper. Remove whole morels from the pan, divide the mixture among molds, and fill halfway with egg mixture. Bake on the oven rack for 15 minutes.
Quickly add remaining egg mixture, top with whole morels and sweetbreads, pressing gently. Bake another 15-20 minutes. Serve hot from the oven.
