There are two basic components that make up every souffle.
1. a French creme patisserie base/flavored cream sauce or puree
2. egg whites beaten to a soft peak meringue
The flavor is provided by the base and the “lift” is provided by the beaten egg whites. A variety of cheeses, jams, fruits or chocolates can be baked into the base of the souffle. Many souffle bakers like to puncture the top of the souffle after it is removed from the oven, and pour mouth watering sauces onto it, such as chocolate, vanilla or for a savory flavor cheese and herbs.
About Souffle
The first recipe for soufflé appeared in Vincent La Chapelle’s Le Cuisinier Moderne (1742).
The word soufflé first appeared in English in Louis Ude’s The French Cook, 1813.By 1845 was so commonly accepted that in Eliza Acton’s Modern Cookery (1845) a recipe for soufflé was included as just another recipe.
Due to soufflés’ tendency to collapse quickly upon removal from the oven, the media frequently depicts the dessert in sitcoms, cartoons, children’s programs and movies as a source of humor.
Another kind of dish entirely is soufflé potatoes, which are puffed-up sautéed potato slices, traditionally served with a chateaubriand steak.
No comments:
Post a Comment