Vanilla souffle is a delicate dessert born in the country of culinary masterpieces - France. An airy, melt-in-mouth delicacy is a dish that will decorate any sweet table. The souffle will appeal exclusively to everyone: little sweets and their parents.
What soufflé is made of
The preparation of vanilla souffle should begin with a selection of ingredients. The main component of the dish is chicken eggs. Some recipes use only proteins, others require yolks. In any case, choosing eggs for soufflé, you should pay attention to their freshness, because the final taste of the dish will depend on this ingredient.
The second component of the delicacy is dairy products. This ingredient should be not only fresh, but also natural. After all, cream, sour cream or vegetable milk will not give such a bright and rich taste, which is famous for a real French souffle.
Classic vanilla souffle
It will not be difficult to prepare a popular French dessert, because the process does not take much time and does not require special culinary knowledge.
A classic vanilla souffle will be appreciated by all lovers of delicious and elegant dishes. Making such a treat is very simple, you just need to strictly follow the instructions. A detailed recipe for vanilla souffle will help create a real work of French culinary art.
To prepare the dish you will need:
- three chicken eggs;
- 300 milliliters of milk with any percentage of fat content;
- 36 grams of wheat flour;
- 15 grams of butter;
- 90 grams of powdered sugar;
- 5-7 grams of vanillin.
To lubricate the form you need:
- 5 grams of butter;
- 10 grams of wheat flour.
Cooking Guide
Soften butter and place in a container suitable for heating. Add icing sugar, flour and yolk from one egg. Rub the mass thoroughly with a fork, achieving an even distribution of all ingredients. Send the container to medium heat, constantly stirring its contents with a whisk, pour milk into a thin stream. Bring the mixture to a boil, then boil another 10-15 minutes. All this time, the milk mass must be stirred so that unpleasant lumps do not form. Remove the container from the heat and dissolve the vanillin in its contents. Cool to 20-30 degrees (barely warm). The mixture should be often stirred so that its surface is not covered with a dry crust.
Add the remaining yolks to the cooled milk mass and mix well. Beat whites with a mixer until fluffy. Add a tablespoon of powder and continue to work with a whisk until dense peaks begin to appear.
Carefully combine the proteins with the milk mass and mix gently with a spoon.
Grease a large souffle mold with butter and sprinkle with flour. Send in the oven preheated to 180 degrees for 15-20 minutes. Remove the finished vanilla souffle from the mold, garnish with icing sugar, mint leaves or fresh berries, and then immediately bring it to the table.
Chocolate dessert
Who will refuse to try a delicate dessert with a rich chocolate flavor? Even the most fastidious gourmets will appreciate such a delicious treat. Chocolate vanilla souffle has a rich taste, light aroma and a very seductive look. Making a dessert is no more complicated than its classic counterpart.
To create a chocolate treat you will need:
- 30 grams of butter;
- 300 milliliters of milk with any fat content;
- 200 grams of dark chocolate;
- 50 grams of granulated sugar;
- 4 large chicken eggs;
- 25 grams of wheat flour;
- 4-5 drops of vanilla extract or 8 grams of vanillin.
In order for the souffle not to stick, you will need:
- 30 grams of granulated sugar;
- 25 grams of butter.
Making Chocolate Treats
Pour milk into a small saucepan with non-stick coating. Add butter. Send the container to a slow fire and bring to a boil. Cool the milk to 50-60 degrees.
Proteins to separate from the yolks. The first to set aside - they will be needed a little later. Place the yolks in a deep container, add sugar and flour to them and mix thoroughly with a whisk. Pour a few tablespoons of warm milk. Mix all the ingredients again until smooth.
Pour all the milk into the egg mass with a thin stream. During this process, the mixture must be regularly stirred with a whisk in order to achieve its homogeneous state.
Chocolate divided into two equal parts. Break one of them into small squares, the second into very small pieces.
Pour the resulting mass into a small saucepan, and then send to a slow fire. Cook, stirring regularly, until the mixture thickens. Add the chocolate squares and wait for them to completely dissolve, then pour the vanilla extract (vanillin). Remove the container from the heat and transfer its contents to a deep bowl. Allow to cool slightly, and at this time start preparing proteins - they need to be beaten to a state of stable peaks.
Gently inject the protein foam into the milk and egg mass. Add small pieces of chocolate and mix the mixture with a whisk. This must be done carefully, moving from bottom to top. Otherwise, the proteins may fall and the souffle will not rise.
Grease the portioned molds for dessert with butter and sprinkle with granulated sugar, then evenly distribute the chocolate mixture over them. Send in an oven preheated to 180 degrees for 30 minutes.
Serve hot with a cup of aromatic coffee.
Important Nuances
Souffle has earned the fame of a very capricious in cooking. However, do not be scared. If you fulfill all the conditions of the recipe thoroughly, the dessert will surely work out. Additional recommendations will help to create a delightfully lush and delicate delicacy:
- It is strongly discouraged to open the oven during baking! Dessert will simply fall.
- To achieve a stable protein foam, the ingredient should be whipped in a clean and dry bowl.
- To prevent the souffle from becoming sugary-sweet, add a few drops of lemon juice or a little zest to the milk mass.
- Protein foam should be added to the rest of the components immediately after whipping, until it settles.
- Dessert should be served immediately after the baking process is complete. Souffle is afraid of drafts and may fall.