Mushroom Consomme with Morels and Pastry Hats

Name: Mushroom Consomme with Morels and Pastry Hats
Ingredients: 2 pounds white mushrooms, finely chopped (preferably in a food processor); 2 medium onions, chopped; 2 quarts cold water; 2 tablespoons 1-inch pieces fresh chives; 1 1/2 cups boiling water; 3/4 ounce dried morels (about 3/4 cup); 3/4 cup Sercial Madeira; 1 pound frozen all-butter puff pastry, thawed; 1 whole large egg, lightly beaten; 1 large egg yolk; Equipment: 6 deep (16-to 18-ounces) ovenproof bowls (4 to 4 1/2 inches across the top) such as lion's head bowls; a round template 1 1/2 inches larger than diameter of tops of bowls