Mushroom consommé with morels, under a puff pastry cap
6 servings
100 minutes
Mushroom consomme with morels under a puff pastry lid is an exquisite dish of French cuisine, rooted in gastronomic traditions where the tenderness of mushroom broth combines with the lightness of crispy pastry. Morels, known for their delicate nutty flavor, add depth to the consomme's aroma, while Madeira contributes noble wine notes. The result is a clear, rich broth with soft mushroom undertones enriched by puff pastry that creates a stunning finish. The dish not only delights the palate but also captivates visually: the baked golden crust conceals a fragrant elixir inside. It is best served hot in individual forms, breaking the baked pastry and enjoying its rich aroma along with the first sip of broth. This is a magnificent choice for a festive dinner or a gastronomic journey into the world of French cuisine.
1
Chop mushrooms and onions, pour with two liters of water, add a teaspoon of salt, and boil uncovered for one and a half hours. Strain the broth through a sieve and paper filter. You should have one liter of consomme: if there's more liquid, evaporate the excess; if less, add water. Season with salt and pepper.
- Champignons: 900 g
- Onion: 2 heads
- Salt: to taste
- Ground black pepper: to taste
2
Thaw the dough. If there is only one sheet in the package, cut it diagonally into two parts, roll each into a square on a floured surface. Transfer the rolled dough to baking sheets and refrigerate for an hour.
3
Pour 350 ml of boiling water over the morels and let sit for twenty minutes, then remove the mushrooms and let the water settle. Rinse the morels, place them in a saucepan, add Madeira, cover with a lid, and cook for about five minutes.
- Dried Morels: 25 g
- Dry Madeira: 170 ml
4
Mix the result with consomme, pour in the water where the mushrooms were soaked — carefully, so that the sediment does not end up in the broth. Add sliced onion, heat the consomme for three minutes covered, then remove the lid and let the broth cool for about an hour.
- Chives: to taste
5
Cut six circles from the chilled dough, 3 cm larger in diameter than the deep plates for consomme that can be placed in the oven. Shake off the flour from the dough, brush one side lightly with beaten egg, and return the dough to the refrigerator for another hour.
- Puff pastry: 460 g
- Chicken egg: 1 piece
6
Preheat the oven to 220 degrees. Pour the cooled broth into heatproof plates, slightly beat the yolk and brush it in a wide strip along the edges of the plates and dough circles, cover the plates with dough and press down the edges. Place the plates on a baking sheet in the center of the oven, bake for about a quarter of an hour and serve immediately.
- Egg yolk: 1 piece