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Achieving the dome with bisque en croute

post #1 of 9
Thread Starter 
I've perfected my lobster bisque recipe, but cannot seem to achieve that beautiful big dome with the en croute that you find in fine restaurants. I've been testing variations of puff pastry and oven temperatures for days. The pastry does rise a tiny bit and gets a nice color (am using egg wash on top), but I just can't seem to get that big dome. I have tried a basic puff pastry, a puff pastry with egg yolks (per Jacques Peppin's advice), and even Pepperidge Farms brand frozen puff pastry. I am using ramekins that are about 5.5 inches wide, by 2.5 inches deep - is that my problem? Do I need to buy the expensive little french soup turrines? Any advice would be very appreciated. I've searched the interent and can't find anything on the topic. THANK YOU in advance!!
post #2 of 9
Do you eggwash the rim of your dish?
post #3 of 9
Thread Starter 
yes, I am eggwashing the bowl's rim. The pastry is staying on very well.
post #4 of 9
And you're rolling it out nice and even?
post #5 of 9
Thread Starter 
yes, I am. Wondering if I should chill the soup before placing the pastry on top. I've tried it with warm soup only.
post #6 of 9
Thread Starter 


I have achieved the dome!! :smiles:
Soup was cold to begin. Also, made the circle a bit larger to ensure it stayed secure. Thank you, Kuan! Happy Cooking, All!
post #7 of 9
Hey, Jane...

tell us how you can afford all those lobsters! :bounce:

travelling gourmand
travelling gourmand
post #8 of 9
i kind of giggled here...

I was wondering, why does a cold soup matter?
post #9 of 9
Thread Starter 
Mike- Yes, the lobster did get expensive. Hubby almost made me switch to shrimp, but somehow I managed to charm another couple of lobster tails out of him. :cool:
Foley- I found that the soup had to be cold so that when I placed the pastry on top, the heat of the soup would not start to soften the dough. If the dough touches the soup, your dome is doomed:p. You put it in a 450 over for 15mins, so the soup gets piping hot anyway.

We had our grand collaborative dinner party last night. Five couples, each one responsible for a course and its wine pairing. Our bisque was up first and was a big hit. 8 nice domes, and 2 flat ones (which went to me and hubby). I love this dish now (after hating it most of the week and wishing I'd never promised it). Seriously, you can "en croute" just about any creamy soup and make it really something impressive. BTW, you can get those nice little french terrines at Crate and Barrel for $4/ea.

You're a lovely lot on this ChefTalk, this my first posting. Will look forward to future threads. Happy Cooking!
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