Fava beans soup in puff pastry crust
15.8 ounces (450 gr.) puff pastry
1 pound (500 gr.) fresh shelled beans
2 tablespoons (30 gr.) unsalted butter
1,05 tablespoon (15 gr.) cornstarch
1 egg yolk
Prepare the puff pastry (or use already prepared pastry). Heat the oven to 375°F. (190°).
Shell and peel the beans, let them cook in abundant salty water for approximately 15 minutes. Drain and blend them in the mixer and keep the water utilized aside. In the meantime, let the finely chopped shallots simmer in butter. Add the cornstarch and add slowly 1.69 cup (400 ml.) of the boiling water that was kept aside, cook the mixture on moderated heat and stir continuously until it becomes of a dense nature. Add the bean cream, salt, pepper and curry powder and, if necessary, the before utilized water in order to obtain a cream of medium density. Put the obtained cream in 4 cocottes (little bowls) 3.5 – 4 inches (9 -10 cm.) in diameter. With a pastry ring punch 4 circles larger in diameter than the one of little bowls. Moisten the edges of the bowls with water to obtain good adherence to the pastry leaving enough overhang to avoid that it touches the bean cream. Brush the surface of the dough with the beaten egg yolk and bake in the oven for about 10-15 minutes until the surface turns gold and appears crispy. Serve immediately and invite your guests to crush the surface with the tablespoon in order to obtain the tasty croutons.