1 Cut the foie gras into small dice, then sauté it quickly without fat in a pan, salt and pepper and set aside on absorbent paper.
2 Roll out your puff pastry thinly on your floured work surface then place it on the bowls or soup dishes that will be used for this recipe, with your knife, cut around it allowing 2 cm extra (so you can seal your bowls), then reserve your 6 discs in the refrigerator and flat.
3 Preheat your oven to 200°(th7), the rack in the center.
4 In each bowl, put the small dice of sautéed porcini, the foie gras and the coulis 2/3 of the way.
5 Then using a brush, dampen the edge of your puff pastry rounds and place them on your bowls, pressing firmly to seal the edges.
6 In a small bowl, mix the egg yolk and two tablespoons of cold water (egg wash). With a brush, gently coat your puff pastry rounds with some of this egg wash.
7 Bake for 30 minutes, watching that your puff pastry does not burn and serve on a plate.
Presentation :
Now imagine the aroma released when each guest removes the puff pastry lid...
This montgolfière is a somewhat expensive dish, but will remain, I am sure for you and your guests, a "great moment"... and I dare not describe the emotion when a little truffle is added to it.
Serve with nothing else on the plate: the dome stands on its own. If you really want something alongside, a few slices of toasted country bread to mop up the leftover coulis is all you need. On the pastry side, the classic mistake is overfilling the bowls: stop at two-thirds so the internal steam pushes the dough upward without soaking the base. Use conventional heat at 200°C, not fan-forced, which dries the pastry too quickly. Thirty minutes minimum: the dome should be a deep golden brown before serving, or it will collapse the moment your guest lifts it.
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