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Ingredients
- pastry cream
- eggs
Details
Preparation
Step 1
1. When the pastry cream first comes to the boil and thickens, it falls slowly from the whisk in clumps.
2. Continue to cook the pastry cream, whisking, until it thins out slightly, looks glossy and streams from the whisk.
3. Beat the egg whites with a balloon whisk (or electric beater) until they are glossy and stiff but not dry.
4. With a whisk, fold about one-third of the beaten egg whites into the pastry cream to lighten the mixture.
5. With a rubber spatula, fold in the remaining egg whites quickly and gently. Cut down the center of the mixture.
6. Then scrape along the bottom and up and over at the edge, rotating the bowl and twisting the spatula as you work.
7 Smooth the top of the soufflé and spread the mixture evenly to the edge, working from the center toward the rim.
8. Run your thumb around the edge of the dish to clean off excess batter, creating a narrow groove all around.
9. The soufflé is done when it is well risen and golden brown on top. Serve at once with two large spoons.
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