Description
In one of the programs features the cooking souffle shared Nicolas Bussang. Knowing only a few nuances, you can prepare tender, delicious soufflé.
Ingredients
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Milk
400 ml
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Sugar
130 g
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Chicken egg
5 piece
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Flour
50 g
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Butter
20 g
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Orange
-
Liqueur
90 ml
Cooking
Cook foods for the souffles
Measure out 90 ml liqueur Grand Marnier Cordon Rouge ligueur, or be what I have.
Flour, sifted, and definitely be sure to cool, add to cold milk, stir.
Put on the fire to brew, stirring constantly with a whisk, bring to a thick flour and give a little weight to writing a rolling boil.
Continuing to stir with a whisk, introduce the butter, add 3 g grated peel of fresh orange and liqueur.
Add 2 egg yolks give the dough a little to boil, so that the mixture is well combined.
Beat egg whites on high speed of mixer, gradually adding sugar until hard peaks. The harder peaks, the more beautiful souffle.
Quickly enter whipped whites into the batter in three stages. First add a small portion of the whites and mix until smooth. The remaining proteins admixed to the dough, carefully lifting it from the bottom up. Large bubbles in the dough - a clear sign that the soufflé will rise well.
Grease the ramekins with butter, sprinkle with sugar, shake off excess. Important! Do not sprinkle with sugar in advance, otherwise the soufflé will stick to the form. Put the dough in a cooking bag and fill the ramekins from the center, smooth out the surface of the soufflé with a knife, swiping at the edge of the shape.
Finger walk around the edge, thus separating the dough from the mold to the soufflé sticking to the sides. Put in a preheated 200* oven for 8-10 minutes.
Ready souffle well rise
Serve immediately to the table.
The souffle will settle, so it must be, so be it, let it does not scare you.
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