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.

Mushroom consommé topped with pastry

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poultry or mushroom stock



various mushrooms, of choice

 As needed



 As needed



 As needed


all-butter puff pastry

 As needed


liquid egg yolk

Preparation method

  • Heat the oven to 225°C.
  • Heat the stock.
  • Finely chop the mushrooms and place at the bottom of the soup bowls. Pour over the hot stock.
  • Add some chopped tarragon and chives.
  • Brush a thin layer of egg yolk along the edge of the soup bowls.
  • Use a round cutter to cut out a circle of puff pastry that fits the bowl and place on top. Press down firmly.
  • Brush the pastry with a thin layer of egg yolk and bake in a preheated oven for ten minutes.

Serving suggestions

  • As a soup as part of a menu. Serve with bread soldiers with truffle.
  • As a lunch dish served with brioche spread with duck liver crème.
  • Serve a smaller version as an amuse-bouche.

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