A well tested recipe - the soufflé does not collapse when it is out of the oven!
1. Butter and sugar 4 small ramekins.
2. In a pan, mix 2 egg yolks with 20gm sugar and 10gm corn starch, then add in 250gm milk. Bring to boil at medium heat, stirring all the time. Let the mixture cool down. (Optional - mix in 20gm Grand Marnier). This is pastry cream, it should not be too thick that it will set into a lump when cool, nor too liquid which will make the souffle difficult to rise up or the top cooked and bottom still raw.
3. Whisk 2 egg whites with 20gm sugar to soft-peak stage, gently fold in pastry cream, mix evenly. If over whisk to hard peak stage, you have introduced too much air bubbles, the soufflé will rise very high, but there is too little cake mix among the bubbles, it cannot hold its shape when cooked and will collapse very fast.
4. Fill ramekins until 1cm from the rims, bake at high shelf at 220˚ for around 13 minutes. The soufflé should have risen out of the ramekin around 1/3 above the height of the ramekin.
I love reading your articles in the HKEJ! How I wish I could live in a little cottage like the one you have in France!
ReplyDeleteI've once tried a cheese souffle using a recipe from an Aussie website and it was AB FAB! (i.e. Absolutely Fabulous :P). I'll definitely try yours one of these days!
Regards,
May
I wonder if there's any good recipe for chocolate souffle!
ReplyDeleteI like the clear explanation of what caused the failures, I had similar experiences, now I know why. Thanks
ReplyDeleteHi May: 'if there is a wish, there is a will' this was how I started too.
ReplyDeleteChocolate souffle:
I tried this a long time ago-
same recipe, mix 50gm melted dark chocolate in pastry cream while still hot.