‘Someday We’re Gonna Get So Highhhhh…’

Actually Made: 9th November 2011

Well, I am back luckily in the middle of the week once more to show you guys a little bit of poshness – a soufflé.

Yes I know, so sophisticated, a baker’s horror etc. but seriously this is truly a simple dessert (after all, we made during school and managed to get out during recess – so cannot be too hard!)

15

Ms D told us some really cool facts about soufflés:

  1. A traditional soufflé is made by mixing a sweetened roux sauce (a flour and fat based French sauce) into stiff egg whites to give it a total air factor
  2. By greasing the ramekins with butter and sugar instead of butter and flour, the upper ‘crown’ or crust which forms above the ramekin will have a nice crustiness to it (before deflation of course) 😛

This was also the first time I used a waterbath! Funnily enough,  there was no splashing of boiling water, the ramekins did not float on top (scientific dynamics is so not me!) and I manage to get the finished product out with not too much harm – hello never-baked-because-of-waterbath-fear cheesecakes!!! 🙂 – In my future of course!

This recipe was nice – I do believe it needed a wee bit longer baking time (we never checked with a skewer and it was a bit too egg-y) and a thorough folding (remember air-rated-ness is important) because pockets of egg whites DO NOT TASTE GOOD!

Some helpful tips before making this delicacy:

  • If you have an option, do not use your fan force function – it has a tendency to overbrown the top and burn the edges before the bottom is ready – If you have no choice, then half way through baking, I recommend placing a paper bag over the top of the soufflés so they can rise but not overbrown the top
  • Although we used passionfruit pulp, I strongly recommend using whichever fruit puree or coulis you desire – perhaps not a juice though because it would definitely be a trifle thin and ruin the consistency!

Enjoy your puffed desserts before deflation 🙂

24Passionfruit Soufflé
Source: School Recipes

Serves: 3

Ingredients

  • 10g butter, melted to grease
  • 2 tbs caster sugar + 1 tbs extra for greasing
  • 15g butter
  • 2 tsp plain flour
  • 1/4 cup full cream milk
  • 2 eggs, room temp, separated
  • 110g passionfruit pulp

Method

  1. Make sure there is a shelf in the middle of your oven and remove any top shelves (the soufflés need space to rise)
  2. Preheat oven to 200 degrees C (180 degrees C fan forced). Fill a large roasting pan halfway with cold water. Place in oven.
  3. Grease ramekins with 10g butter and 1 tbs sugar. Set aside.
  4. Separate eggs.
  5. Melt 15g butter in a saucepan until slightly foaming over medium heat.
  6. Add flour and cook, stirring constantly, for 1-2 minutes or until mixture is
    bubbling.
  7.  Remove from heat and gradually stir in milk. Return to heat and cook
    until mixture is boiling (2-3 minutes).
  8. Remove from heat and let cool slightly
    before stirring through sugar and egg yolks, making sure sugar has dissolved
    and eggs do not scramble.
  9. Stir through passionfruit pulp.
  10. Using n electric beater, beat egg whites till stiff peaks form.
  11. Pour cooled passionfruit mixture into egg white mixture and fold (with metal spoon pr plastic spatula) until no streaks of white remain – do not be rough at all.
  12. Spoon into greased ramekins and smooth top. Gently tap base of ramekins on the bench to get rid of an excess air bubbles (they show up like dark brown spots on the top of your cake, same as cheesecakes)
  13. Place ramekins carefully into waterbath, attempting to keep them in the oven middle.
  14. Bake for 15-17 minutes or until golden and a skewer inserted comes out clean.

33I can now say Bon Appétit with even more zest since this is a French dessert!
Bonne Nuit mes cheris 😀

Advertisements

4 Comments

  1. Pingback: I’m Back Bringing Spring

  2. Pingback: I’m Back Bringing Spring « Go Bake Yourself

Sweet Comments Welcome!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s