Wild mushroom consommé with hearty cream puffs

Name: Wild mushroom consommé with hearty cream puffs
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 6
Ingredients: 40 g dried porcini; 1 collar Soup greens (approx. 850 g); 2 medium-sized onions; 1 ripe tomato; 5 Juniper berries; 2-3 stems Thyme; 1 small branch Rosemary; 1-2 TABLESPOONS Oil; 1 slice of beef leg (approx. 600 g); 1–2 Bay leaves; 8 Allspice seeds; 1 TEASPOON black peppercorns; 7-10 Tbsp Salt; 3 TABLESPOONS Milk; 25 g Butter; 50 g Flour; 1 egg (size M); 250–300 g fresh brown mushrooms; 7-10 Tbsp Pepper; 1 collar Chives; 100–125 g Cream cheese preparation with fine herbs from Provence; 1/2 TEASPOON Noble sweet paprika; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Servings: 6

40 g dried porcini
1 collar Soup greens (approx. 850 g)
2 medium-sized onions
1 ripe tomato
5 Juniper berries
2-3 stems Thyme
1 small branch Rosemary
1-2 TABLESPOONS Oil
1 slice of beef leg (approx. 600 g)
1–2 Bay leaves
8 Allspice seeds
1 TEASPOON black peppercorns
7-10 Tbsp Salt
3 TABLESPOONS Milk
25 g Butter
50 g Flour
1 egg (size M)
250–300 g fresh brown mushrooms
7-10 Tbsp Pepper
1 collar Chives
100–125 g Cream cheese preparation with fine herbs from Provence
1/2 TEASPOON Noble sweet paprika
baking paper

Directions

1
Wash porcini briefly and soak in 1 litre of cold water for about 30 minutes. Clean the soup greens, peel if necessary, wash and cut into large pieces. Onions wash, drain and cut in half crosswise. Wash and halve the tomato. Crush juniper berries. Wash thyme and rosemary, shake dry.
2
Heat the oil in a large pot, fry the onion halves in the hot oil until they are browned thoroughly, with the cut surface facing down. Add porcini mushrooms with soaking water and another 2 litres of cold water. Wash the leg slice and add it together with soup vegetables, tomato, bay leaf, rosemary, thyme, juniper berries, allspice seeds, peppercorns and 1 1/2 teaspoon salt. Bring to the boil and skim well several times. Simmer over low to medium heat with slightly opened lid for 3-3 1/2 hours.
3
For the cream puffs, boil milk, 3 tablespoons of water and butter in a small pot. Add the flour at once and stir with a mixing spoon until the dough separates as a lump from the bottom of the pot. Put the dough into a mixing bowl and stir in the egg.
4
Allow the dough to cool for 5-10 minutes, place it in a piping bag with a large perforated spout and spray about 14 hazelnut-sized tuffs onto a baking tray lined with baking paper. Fill an ovenproof dish with hot water and place on the bottom of the oven. Bake the cream puffs in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 15 minutes. Remove the finished cream puffs from the oven and cut them open immediately with scissors. Let them cool down.
5
Pass the stock through a fine sieve or clean gauze cloth (results in 1.8-1.9 litres of stock), place in a pot and bring to the boil. Let it boil down to about 1.5 litres for about 10 minutes without lid. Clean the mushrooms and slice them thinly. Season consommé with salt and pepper, add mushrooms and let them simmer covered at low heat for about 5 minutes. Wash chives, shake dry and cut into fine rolls.
6
Put the cream cheese in a piping bag with a perforated spout and fill the cream puffs with it. Dust with paprika. Arrange consommé in deep plates and sprinkle with chives. Add cream puffs.