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Le Cordon Bleu News, 02/03/2014
Hot vanilla souffles
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Recipe

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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

 

   

Ingredients

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
Note: 
4 x 8 cm diameter soufflé dishes

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Method

  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
Item: Slender handle and generously spaced hoops make it easy to smooth mixtures of all consistencies.
Available at your local Le Cordon Bleu Boutique or on Le Cordon Bleu Europe Online Boutique

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