Difficulty:[usr 3]
Put the sweetbreads to soak for 3 hours in cold water, renewing from time to time.
Pour the sweetbreads into a pan of cold salted water, bring to the boil for 3 minutes, then drain, refresh them under cold water and pat them dry. Clean them by removing the filaments, put them in a clean cloth under a press for 1 hour.
Roll out the puff pastry on a floured surface, then line six tartlet moulds. Prick the bottom evenly with the tines of a fork. Store them in the fridge.
Preheat the oven to th. 7 (210°C). Carefully clean the morels if they are fresh. Choose the prettiest ones for the top of the tartlets, coarsely chop the others. Peel and chop the shallots.
Scallop the sweetbreads into fairly thick slices. Fry them in 25 g of butter, remove and set aside. Add the rest of the butter to the pan, sweat the shallots in it until they become transparent.
Add the chopped and whole morels, white wine, Armagnac, a little salt and pepper and cook over high heat. The liquid should evaporate almost completely. Let cool.
In a bowl, whisk the eggs with the cream, salt and pepper. Remove the whole morels from the pan and then divide its contents into the tartlet moulds. Pour in the egg cream until halfway up. Place on the oven rack and bake for 15 minutes.
Pour the rest of the egg cream over the tartlets (proceed quickly, at the entrance of the oven), then nicely insert the whole morels and sweetbreads on top, pressing the latter slightly into the cream. Extend the cooking for 15 to 20 minutes. Enjoy preferably right out of the oven.
