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Mushroom consommé topped with pastry

Inspired by Paul Bocuse’s classic Soupe aux truffes which has a lovely puff pastry topping. This is a simpler version to which you can always add truffle if you like. If you are making a large quantity, it would be better to dedicate an oven for this preparation so that you do not have to keep opening the oven door.

Makes 1300ml.

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Allergens and dietary requirements

  • Fish
  • Gluten
  • Cow's milk
  • Lactose
  • Egg
  • Soy

Ingredients

1
l
mushroom stock
150
g
chestnut mushrooms
150
g
chanterelles, cleaned
as needed
tarragon
as needed
chive
as needed
puff pastry, sheets
as needed
egg yolk
as needed
salt

Scale recipe

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