Soufflé. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow", "to breathe", "to inflate" or "to puff". Rich and creamy yet also as light as air: the soufflé is a classic French dish that looks elegant and tastes ethereal.
Soufflé mold The soufflé has a pan created just for it, a deep ceramic dish with straight sides.
Ceramic holds the heat evenly, so the center cooks at nearly the same rate as the edges, and the sides direct the expanding air upward, to give the most rise.
A heavy metal charlotte mold also works.
You can have Soufflé using 20 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Soufflé
- Prepare of Pour la pâte:.
- Prepare 01 of verre de lait.
- You need 1/2 of verre d'huile.
- You need 01 of oeuf.
- Prepare 01 of cas de levure boulangère.
- You need 01 of cac de sucre.
- It's 02 of cas de mayonnaise.
- Prepare of Sel.
- You need of Farine.
- Prepare of Pour la farce:.
- Prepare 400 g of viande hachée.
- You need 01 of tomate.
- You need 01 of oignon.
- You need 01 of cas de tomate concentrée.
- Prepare of Sel.
- Prepare of Poivre noir.
- It's of Fromage.
- It's of Olives vertes.
- You need of Olives noires.
- It's of Jaune d'un oeuf.
Crispy on the outside and soft and fluffy on the inside, a soufflé can be filled with many of your favourite ingredients. Making a soufflé is actually a simple process, despite its reputation for being difficult to make. Try adding cheese, crab, vegetables and more for a decadent dinner. Soufflé definition is - a dish that is made from a sauce, egg yolks, beaten egg whites, and a flavoring or purée (as of seafood, fruit, or vegetables) and baked until puffed up.
Soufflé step by step
- Mélangez d'abord le lait tiède avec le sucre, la levure et l'huile..
- Ajoutez l'oeuf et la mayonnaise puis laissez reposer pendant 10min..
- Ajoutez le sel et la farine tamisée progressivement jusqu'à obtention d'une pâte lisse..
- Laissez la pâte double de volume et préparez la farce entre temps..
- Faites revenir l'oignon haché avec la viande, un peu d'huile, sel et poivre noir..
- Ajoutez la tomate râpée et la tomate concentrée et laissez sur feu moyen..
- Divisez la pâte en 15 boules..
- Étalez chaque boules et mettez un peu de farce+ olives vertes et fromage..
- Fermez la pâte en formant un demi cercle..
- Badigeonnez de jaune d'oeuf et décorez avec des olives noires ou selon votre gout..
- Mettez au four à 80°..
Keep, covered with an inverted large bowl (do not let bowl touch soufflé), at room temperature. Whether the souffle is savory or sweet, it will start with a seasoned base, then the beaten whites will be folded into this base. It almost always starts with some butter and flour, which must be. Add Parmesan cheese and tilt dish, coating bottom and sides. However the soufflé turned out perfect.