Souffle that pops! How to make this French dessert using creme patissiere

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor with fewer calories.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess.

chocolate

🥗Healthier: carob powder

💰Cheaper: cocoa powder

Cocoa powder is more accessible and affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for greasing.

Boil 500 ml of milk.

Add the seeds from 1 vanilla pod to the milk and the whole pod as well.

Reduce heat to the lowest setting and let it sit for 5 minutes.

In a separate bowl, cream together 6 egg yolks and 100 grams of caster sugar until well combined.

Add 25 grams of plain flour and 25 grams of corn flour to the egg mixture and mix well.

Pour approximately one third of the hot milk onto the egg mixture and whisk quickly to prevent cooking the eggs.

Pour the egg mixture back into the saucepan with the remaining milk.

Heat the mixture while whisking continuously until it reaches 70°C for 10 minutes to avoid lumps and ensure safety against salmonella.

Once thickened, transfer the mixture to a bowl and cool it in iced water.

Preheat the oven to 190°C.

Butter the soufflé dishes and coat them with caster sugar to help them rise evenly.

In a bowl, combine 200 grams of egg yolks with 30 ml of Grand Marnier and keep warm in hot tap water.

Whisk 4 egg whites in a clean, dry bowl with 40 grams of sugar and 1 teaspoon of lemon juice until soft peaks form.

Fold a quarter of the egg whites into the pastry cream until smooth, then gently fold in the remaining egg whites until fully incorporated.

Fill the prepared soufflé dishes to the top and run your thumb around the inside to create a separation between the soufflé and the dish.

Bake in the preheated oven for 8-10 minutes.

Check the soufflés after 8 minutes by giving them a wobble to see if they are done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens