I am always fascinated by things that rise in the oven and wanting to surprise my wife with dinner and dessert for our anniversary I decided to look through some old recipes and came across this recipe for souffle. Long ago, I happened to get this recipe from a French chef who opened 103 West in Atlanta many years ago. The kitchen would turn out some of the most beautiful souffles I had ever seen. This recipe is almost fool proof and allows a little more stabilization by adding a little cornstarch to the egg whites. I broke down the recipe and made a souffle to test before my wife got home for dinner!
The souffle did not rise as much as I would like because I was using a conventional oven and not a convection oven which distributes the heat a little more evenly.
After taking a few shots with my camera, I was not really happy with the pictures so I decided to break out my new macro lens and get a few close up shots!
After a couple of shots the temptation was unbearable and I had to take a spoon to the souffle and give it a try!
Yum, Yum and Yum!!
Yields about 8 souffle’s
1 quart of milk
8 ounces of granulated sugar
8 ounces cake flour
4 whole eggs
4 egg yolks
2 Madagascar Vanilla beans
1/4 pound of butter
5 egg yolks
Combine the sugar, flour, whole eggs and egg yolks in a bowl and set aside. Scrape the vanilla bean and place in the milk. Bring the milk to a boil and then whip in the egg flour mixture. Place the mixture back on medium heat and bring to a simmer while whipping. Cook the mixture until it becomes very thick. Remove from the heat and place in a mixer with a paddle. Put the mixer on medium speed and add the yolks one at a time and then slowly add the butter. Cover and set the mixture aside to cool.
1 quart of souffle base
2 cups of egg whites (room temperature)
1/4 cup Grand Marnier
2 ounces of granulated sugar
2 ounces of cornstarch
Place the souffle base in a large bowl. Fold the Grand Marnier into the souffle base. Heavily butter and sugar 8 each 8 ounce souffle cups. Clean a mixing bowl and whip with lemon juice or white vinegar to remove any grease. If there is a little grease on the bowl or whip the egg whites will not whip properly. Whip the egg whites in the clean bowl on high speed until they reach stiff peaks. Add the sugar and cornstarch to the egg whites and then fold the egg white mixture into the souffle base.
Fill the souffle cups with the mixture. Lightly tap the souffle cup on the table to remove any air bubbles. Place in a 375 degree convection oven or 400 degrees in a conventional oven for 20 minutes. Carefully remove the souffle and dust with powdered sugar.