I tried the puff pastry
topped soup. I had a 50% failure
rate. I had two bowels of soup left over
so I tried it last night. When it puffs
correctly it looks spectacular. However
the cleanup on the bowls is a job. If
doing this for the entire recipe, it serves 6.
Ingredients:
Mushroom consommé (see
previous company dinner blog)
All-purpose flour for rolling
2 sheets of frozen puff
pastry thawed
1 large egg, lightly beaten
1 large egg yolk
Special Equipment:
Deep 16-18 oz. 4-4 ½ “dia. ovenproof
bowls
Directions:
1.
Finish the soup
and refrigerate it until very cold.
2.
On a lightly
floured surface, roll out each sheet of pastry into a 13” square with a lightly
floured rolling pin. Refrigerate the
dough on a baking sheet for about 1 hour.
3.
Using a plate or
lid cut out 3 circles from each sheet of pastry about 1 ½ “larger than the dia.
of the bowls. Brush off any excess flour
from both sides of the discs and brush the tops with the beaten egg. Refrigerate again for about an hour.
4.
Put a rack in the
middle of the oven and heat to 425 degrees.
5.
Divide the cold
soup among the bowls. Lightly beat the
yolk. Brush the egg wash around rim and
down sides of each bowl to make a ½ “wide strip.
6.
Working quickly place each pastry round over a
bowl. Pull slightly so pastry is taut,
and press edges down against sides of bowl to seal tightly. (This is important, if the pastry lets the
steam escape, it collapses.)
7.
Arrange the bowls
on a large baking sheet and bake until the pastry is puffed and golden brown,
about 20 minutes.
8.
Serve
immediately, but be warned the soup is very hot.
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