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 #1 of 9
7/9/09 at 6:50am