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Le Cordon Bleu News, 02/03/2014
Hot vanilla souffles
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About this recipe

The preparation of a soufflé can often be a dreaded moment in cooking, whether it be sweet or savory, since the mixing and cooking techniques involved are determining factors in achieving the eagerly-awaited soufflé effect. Le Cordon Bleu Chefs can teach you the required skills to realize this light, vanilla-flavored, seasonal soufflé, the perfect end to a gourmet meal.

Recipe - Hot vanilla souffles

Serves: 4

Preparation time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour

In this recipe:

  • vanilla bean
  • milk
  • egg yolks
  • cornstarch
  • sugar




Pastry cream
300 ml milk
40 g sugar
½ vanilla bean (pod)
60 g cornstarch (cornflour)
4 egg yolks
4 egg whites
40 g sugar
4 x 8 cm diameter soufflé dishes

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  1. Prepare a pastry cream.
  2. Prepare French meringue.
  3. Gently fold the French meringue into the pastry cream.
  4. Preheat oven to 190°C.
  5. Prepare and fill soufflé dishes .
  6. Bake the soufflé in oven for 30 minutes.
  7. Remove from the oven and sprinkle the hot soufflés with powdered sugar. Serve immediately.

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Whisk Rösle - 27cm
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