The French Cook by Greg Patent

Author:Greg Patent
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2014-02-11T16:00:00+00:00

Soufflés d’Entremets Chauds

Hot Dessert Soufflés

You have all been there: the moment when the waiter in a sophisticated restaurant comes to the table and asks if anyone would like to order a hot soufflé for dessert. It is hard to say no to this magical, dramatic creation. The anticipation alone is delicious, but not quite as delicious as the soufflé itself.

You don’t have to be in a restaurant to experience the wonder of hot dessert soufflés. You can easily create them at home, and these recipes will get you started. There is everything from simple chocolate, raspberry, lemon or Grand Marnier soufflés; to special occasion vanilla soufflé-filled crêpes; to soufflés flavored with exotic coconut and kaffir lime, passion fruit or huckleberries. Most are made in individual ramekins so you—and each of your guests—can have a hot puffed treat all to yourself.

Hot dessert soufflés are much less intimidating to make than you might think. The reputation that precedes them is most certainly unfounded. And, no, you do not have to make them at the last minute! Believe it or not, the soufflé batter—whether béchamel, bouillie (a cooked paste of flour, milk and butter), egg yolk or fruit—can be made in advance and baked just before serving. That way you can pop them into the oven, pull them out, and serve them at the peak of perfection, just as in a restaurant.

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