SOUFFLES FOR DAYS-THE QUINTESSENTIAL FRENCH DESSERT

It’s hard to dispute that the French are the masters of all things pastries and dessert. And the undisputed symbol of French “ maîtrise de la pâtisserie” is the souffle. Learn all of the tricks of a chef (me) trained in pastries at a French culinary school by French pastry chefs to impress your friends and family with souffles that rise to the ceiling and taste like sugar-coated heaven.

Peanut Butter Banana Souffle

¼ pound Butter (room temperature) plus 2 Tbsp.

¼ pound AP Flour

¼ pound Sugar plus ¼ cup

2 cups Whole Milk

6 egg Whites

6 egg Yolks

¼ cup Peanut Butter

1 Banana (mashed)

Powdered Sugar

Procedure:

Preheat your oven to 400 degrees. By hand, mix the butter and flour together until completely homogenous. Heat milk and sugar up to a simmer. Add flour and butter mixture (beurre manier) to the milk in thirds and whisk vigorously until a smooth paste. Add mashed banana and mix together. Transfer mixture to a Kitchen Aid mixer and beat on medium heat with the paddle attachment. Add peanut butter and mix for 5-10 minutes. Mixture should be warm. Add egg yolks one by one until fully incorporated. Transfer to a large mixing bowl and set aside. Thoroughly clean the Kitchen Aid mixing bowl. Add the egg whites and whisk on medium until the egg whites are a medium peak. Fold the whipped egg whites into the base mixture in thirds just until fully incorporated. Set aside.

Using a pastry brush, completely line the inside of your ramekins with butter. Add sugar to the ramekins and roll them so that the sugar adheres to the butter. Fill each ramekin all the way. Place on a sheet and bake for 15 minutes. Carefully remove from oven and dust with powdered sugar.

Chocolate Lava Souffle

4 oz. bittersweet chocolate

1 tablespoon butter

2 tablespoons heavy cream

3 egg whites

2 egg yolks

¼ cup sugar

Procedure:

1. Spray souffle dishes generously with pan coating or butter. Dust with cocoa powder.

2. Melt chocolate, butter and cream together over a double boiler with heat off.

3. Meanwhile whip egg whites with pinch of salt gradually adding sugar until mixture forms stiff

peaks.

4. Stir egg yolks into chocolate mixture and then quickly add 1/3 of the egg whites and whisk gently.

5. Fold in remaining egg whites in 2 batches, being sure egg whites are incorporated.

6. Pour into souffle dishes and run finger around edge of dish.

7. Bake at 350 degrees approximately 15 minutes depending on size of dish, or until souffle has

risen and is just set in center.

8. Turn off oven and allow cake to rest until ready to serve.