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Mushroom Consomme with Morels and Pastry "Hats"

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Mushroom Consomme with Morels and Pastry "Hats"Romulo Yanes

Paul Bocuse believes a great chef will invent only two dishes in his entire career; his own truffle soup with pastry "hats" will forever be known as his signature creation. Our version retains all the theater of the billowy dome of puff pastry and the richness of the flavors but substitutes mushroom consommé laced with morels and snips of fresh chives for the opulence of truffles and foie gras.

Cooks’ note:

Consommé can be made 2 days ahead and chilled (covered once cool). Chill soaked morels separately.

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