Gastronomixs

Soufflé

This soufflé is made on the basis of a pastry cream. Serve the soufflé as quickly as possible after removing it from the oven, as the cold air will cause the dessert to collapse.

Soufflé

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Ingredients

60

g

sugar

30

g

flour

65

g

egg yolk

125

ml

cream

125

ml

milk

1

 

vanilla pod

340

g

egg whites

180

g

sugar

Preparation method

  • Slice open the vanilla pod and scrape out the seeds. Add the vanilla seeds to the milk and cream and bring to the boil.
  • Mix the sugar with the flour and egg yolk. Pour over the hot cream mixture whilst stirring continuously.
  • Return the mixture to the pan, and bring the crème to the boil. Set to cool to 30-40°C.
  • Beat the egg white with the sugar until light, but stable peaks start to form.
  • Fold the egg white into the pastry cream in three separate additions.
  • Pipe the mixture into a greased and sugared soufflé dishes and remove any excess from the top.
  • Bake the soufflé in an oven preheated to 145°C and serve immediately.

Serving suggestions

  • Variation tip: add 120g grated dark chocolate to the pastry cream as soon as you take it off the heat.
  • As a dessert on its own served with vanilla ice cream and crème anglaise.
  • As part of a dessert with components of blood orange and vanilla.

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