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Lets look at making a Soufflé and what Chef tips I can give you to make your Soufflé’s perfect!
My Basic Soufflé Recipe
Ingredients
2 Tablespoons salted butter, melted
1/4 Cup granulated sugar
1 1/3 Cups milk
1/3 cup granulated sugar
1/3 cup all-purpose flour
1 1/2 tablespoons butter
2 teaspoons vanilla extract
4 large eggs, separated
Method
Preheat the oven to 190 Degrees Celsius
Butter Individual soufflé dishes and roll granulated sugar throughout the dishes
Set aside the prepared soufflé dish
Bring 1 cup of the milk to a simmer in a medium pan set over medium heat.
Stir together 1/3 cup granulated sugar, 1/3 cup all-purpose flour and the remaining 1/3 cup milk until it forms a smooth batter.
Slowly whisk half of the hot milk into the batter, making sure to combine the ingredients until they are completely smooth
Add the batter back to the hot milk in the pan and bring the mixture to a simmer, stirring constantly.
Stir and cook the mixture until it has thickened (1 minutes)Stir the butter into the mixture and allow it to cool at room temperature for 10 minutesStir in the vanilla extract.In a separate bowl, beat the egg whites until they become foamy, and then add the remaining 2 tablespoons sugar, continue beating the egg whites until they hold stiff glossy peaks.
Gently stir 1/3 of the egg whites into the vanilla mixture, then carefully fold in the remaining whipped egg whites
The vanilla mixture should be evenly coloured light and bubbly
Spoon the soufflé mixture half way up the prepared dishes and allow it to rest, covered, for up to 30 minutes
Bake until the soufflé has risen with a crusty exterior
Tips
Always grease your soufflé dishes with butter using UPWARDS strokes with your pastry brush and then dust with caster sugar & cocoa powder and then dash off any excess sugar or cocoa powder
Once you put the mixture into the Soufflé dish (fill half way up) then run your thumb around the edge this will ensure a straight and even rise
Once cooked serve IMMEDIATELY, you cannot cook your soufflé and then leave it until you serve or eat it as it will collapse
The above picture is how your Vanilla Soufflé should look
And this is how your Vanilla Soufflé Should NOT look like, if this happens you have not cooked them enough, or you have over whisked the mixture
My Basic Soufflé Recipe
Ingredients
2 Tablespoons salted butter, melted
1/4 Cup granulated sugar
1 1/3 Cups milk
1/3 cup granulated sugar
1/3 cup all-purpose flour
1 1/2 tablespoons butter
2 teaspoons vanilla extract
4 large eggs, separated
Method
Preheat the oven to 190 Degrees Celsius
Butter Individual soufflé dishes and roll granulated sugar throughout the dishes
Set aside the prepared soufflé dish
Bring 1 cup of the milk to a simmer in a medium pan set over medium heat.
Stir together 1/3 cup granulated sugar, 1/3 cup all-purpose flour and the remaining 1/3 cup milk until it forms a smooth batter.
Slowly whisk half of the hot milk into the batter, making sure to combine the ingredients until they are completely smooth
Add the batter back to the hot milk in the pan and bring the mixture to a simmer, stirring constantly.
Stir and cook the mixture until it has thickened (1 minutes)Stir the butter into the mixture and allow it to cool at room temperature for 10 minutesStir in the vanilla extract.In a separate bowl, beat the egg whites until they become foamy, and then add the remaining 2 tablespoons sugar, continue beating the egg whites until they hold stiff glossy peaks.
Gently stir 1/3 of the egg whites into the vanilla mixture, then carefully fold in the remaining whipped egg whites
The vanilla mixture should be evenly coloured light and bubbly
Spoon the soufflé mixture half way up the prepared dishes and allow it to rest, covered, for up to 30 minutes
Bake until the soufflé has risen with a crusty exterior
Tips
Always grease your soufflé dishes with butter using UPWARDS strokes with your pastry brush and then dust with caster sugar & cocoa powder and then dash off any excess sugar or cocoa powder
Once you put the mixture into the Soufflé dish (fill half way up) then run your thumb around the edge this will ensure a straight and even rise
Once cooked serve IMMEDIATELY, you cannot cook your soufflé and then leave it until you serve or eat it as it will collapse
The above picture is how your Vanilla Soufflé should look
And this is how your Vanilla Soufflé Should NOT look like, if this happens you have not cooked them enough, or you have over whisked the mixture
