It is Bernard Moreau from Histoire de recevoir who gave me his recipe of soufflé during my passage in Charente last week. A big thank you for this sharing. A nice moment also in company of the delicious Jean Pierre Rafenaud of the association Gourmets Gourmands . I’ll tell you more in a few days, I have other Charente recipes to share with you.
Briefly. Let’s get back to our dessert.
I admit that I don’t often make soufflés at home because, it’s a bit like macaroons, it’s scary :p
- afraid that it will go up sideways.
afraid that it won’t go up.
afraid that it will go down right away.
- Then some advice:
- Butter the mussels well and sweeten them. It must be very homogeneous. No fingerprints inside, no dripping. So the soufflé should rise well and evenly.
Don’t use a bowl that is too flared.
Don’t have the crazy idea of opening the oven during cooking, otherwise the giraffe will be deflated.
Guaranteed (© Antonin Carême)
Serve immediately because, yes, it will fall off very quickly.
Notwithstanding these slight drawbacks, do not hesitate to go for it because it is really very good, and those scented with
have delighted us.
Split the vanilla bean in half. Collect the seeds and put them in the milk. Bring to the boil. Pour over the egg-sugar mixture, stir quickly and then return to the pan and bring to the boil, stirring constantly until the mixture thickens. Set aside.
Whip the 3 egg whites then, when it starts to foam, gradually add 75 g of caster sugar. Take 240 g of custard cream (if any remains eat it 😉 ) and add 2 egg yolks. Mix. Then add 10 g of starch and the Cognac and mix again.
Gently add in several times the egg white sugar mixture (the meringue) to this preparation.
Preheat the oven to 240 °C.
Butter the moulds in the direction of the height (very cleanly so that it goes straight up) then sweeten them (you put a little sugar in the mould, you turn to line the whole mould, you remove the surplus and you pass to the next one).
Then pour the soufflé mixture into the moulds. If you make drips, wipe them well. Bake at 240 °C for 8 minutes. Sprinkle the soufflés with powdered sugar as soon as they come out of the oven and serve immediately.