Cream Of Portobello Soup With Puff Pastry Tops Recipes

Steps:

• In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and onions. Cook and stir for 2 minutes. Sprinkle with flour; stir until blended., Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream, sherry and seasonings; heat through., On a lightly floured surface, roll out each sheet of puff pastry into a 12-in. square. Using a 10-oz. ramekin for a pattern, cut out four pastry circles 1 in. larger than the ramekin's diameter from each square., Fill twelve 10-ounce ramekins with soup, about 1 cup in each. In a small bowl, combine egg and water. Brush edges of pastry circles with egg mixture; seal circles to edges of ramekins. Place on baking sheets. Bake at 400° for 12-15 minutes or until golden brown.

Steps:

• Quarter and thinly slice the mushrooms.
• Heat butter in a saute pan over medium high heat and add mushrooms and onions, season with salt and pepper and cook stirring occasionally till softened and the mushroom liquid has evaporated.
• Add broth and cream and simmer 15 minutes.
• In a blender puree half of the mixture, it is hot so be careful when blending.
• Stir puree and sherry or juice into the soup remaining in the pan.
• Heat soup till hot, season with salt and pepper and set aside to cool.
• Divide the soup into 4- 2 cup oven safe bowls about 5-6 inches in diameter and stir some of the chives into each.
• Using a pizza cutter, cut out a disc from the puff pastry about 1/2 inch wider than the bowls.
• Brush the inner edges of the pastry with the egg and invert the pastry (egg side down) over the soup bowls and press the edges onto the sides to seal.
• Brush the tops with more egg.
• Refrigerate 1 hour or up to 1 day in advance.
• When ready to serve preheat oven to 400°F.
• Put the soup bowls on a baking sheet and bake till golden brown and puffed about 30 minutes.
• Serve.
• Prep time does not include refridgeration time.

Steps:

• Make the pastry cream: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Whisk in the egg yolks until combined, then whisk in the milk. Heat over medium-low heat, whisking constantly, until it starts to thicken, 4 to 5 minutes. Immediately remove from the heat.
• Whisk in the butter and vanilla bean paste. Transfer to a bowl, then press a sheet of plastic wrap on the surface of the pastry cream. Let cool, then refrigerate until chilled through, at least 2 hours and up to overnight.
• Start the cream puff dough: In a medium saucepan, bring the milk, butter and salt to a simmer over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture comes together. Cook until the mixture starts to pull away from the sides of the pan into a ball and looks dry, 3 to 5 minutes more.
• Finish the cream puff dough: Using a wooden spoon, beat in the eggs, one at a time, waiting until they are fully incorporated before adding the next. Mix until the batter is shiny and stiff. Alternatively, you can use a stand mixer fitted with a paddle attachment on medium-low speed to incorporate the eggs. Transfer the batter to a pastry bag fitted with a 1/2-inch round pastry tip.
• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Form and bake: On the prepared baking sheet, pipe rounds of dough that are 1 1/2 to 2 inches wide and about 1 inch high, allowing 1 inch between each. Alternatively, measure out a scant 1/4-cup dough for each puff. Wet your finger and press down any pointed tops on the cream puffs. Bake for 15 minutes. Lower the oven to 350 degrees F and bake until firm to the touch, another 15 to 20 minutes.
• Finish baking: Shut the oven off. Let the puffs dry inside the oven for 10 minutes. Remove and let cool.
• Assemble: Using a paring knife, hollow out a hole in the bottom of each of the puffs. Pipe the pastry cream into the hole. Alternatively, you can cut the top off each puff and remove any undercooked dough in the center, then fill with the pastry cream and top with the top again. Hold in the refrigerator until ready to garnish and serve.
• Make the chocolate sauce: In a small pot, heat the cream. In a small bowl that fits over the pot of cream (without the bottom of the bowl touching the cream), combine the chocolate with the cinnamon. Use the pot of cream as the bottom of the double boiler and melt the chocolate over the cream. When the chocolate is melted, add the heated cream to the bowl with the chocolate and whisk to combine. Keep warm.
• Top the cream puffs with a sprinkle of confectioners' sugar and some of the chocolate sauce.

Steps:

• Melt 2 tablespoons butter in a pot over medium-high heat and cook until lightly browned. Add the ham and cook until slightly browned, about 3 minutes. Remove the ham with a slotted spoon to a plate. Add 1/2 tablespoon butter, 1 cup leeks, and salt and pepper to taste. Cook 4 minutes, then add to the plate; set aside.
• Add the remaining 1 1/2 tablespoons butter, leeks, 1/2 teaspoon salt, and pepper to taste to the pot; cook until wilted, about 3 minutes. Add the mushrooms and cook 3 minutes. Sprinkle in the flour and cook, stirring, 2 minutes. Stir in 2 tablespoons sherry, if using, scraping up any browned bits, and cook until evaporated. Add the broth and 2 cups water. Cover and bring to a boil, then reduce the heat to low and simmer, uncovered, until the mushrooms are tender, 8 to 10 minutes.
• Puree the soup in batches in a blender until smooth, cracking the lid to let steam escape. Return to the pot, whisk in the half-and-half and bring just to a boil. Stir in three-quarters of the ham-leek mixture, the remaining 1 tablespoon sherry, if using, and salt and pepper to taste. Serve topped with the remaining ham and leeks.

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
• In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
• Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
• For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
• Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
• Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.

Steps:

• Preheat oven to 400 degrees.
• Line two baking sheets with parchment paper.
• Roll out a sheet of puff pastry on a lightly floured surface to a thickness of about 1/8 of an inch.
• Cut out 4 or 5 rounds that are slighly smaller then the soup bowls you will be using.
• Place the rounds on the prepared pans.
• Beat together egg and milk in a small bowl; brush the rounds with this mixture using a pasty brush.
• Bake until golden brown and puffed, about 15 minutes.
• Remove to a wire rack and allow to cool.
• Bring the stock to a rapid simmer in a large saucepan.
• Meanwhile, melt the butter with the olive oil in a large soup pot over medium heat.
• Add the shallots and saute until translucent, 2 to 3 minutes.
• Stir in the flour and cook about 3 minutes, stirring constantly; do not let mixture turn brown.
• Stir in the mushrooms, salt and pepper and cook, stirring occasionally for about 3 minutes.
• Remove from heat and whisk in the simmering stock.
• Return to medium-low heat, cover partially and simmer gently for 20 minutes; remove from heat.
• Puree the soup in a blender or food processor in batches until smooth.
• Return soup to the pot and place over low heat; bring to a simmer.
• Stir in the Marsala or brandy and simmer an additional 3 minutes.
• Stir in the half and half and simmer another 5 minutes; taste and adjust seasoning; remove from heat.
• Stir in the chives and ladle into warm shallow bowls and top each with a puff pastry round; serve immediately.