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  • Eugenie Kitchen

  • Hi, I am Eugenie.

  • Today I am going to make "Soufflé à la vanille",

  • vanilla Soufflé.

  • Soufflé, it puffs up in the oven

  • and it falls down so quickly.

  • So, there is a famous French saying,

  • Le souffle n’attend pas,

  • on attend le soufflé.”

  • That means le soufflé doesn’t wait for us,

  • we (the guests) wait for le soufflé.

  • But today we will not wait for le soufflé,

  • we will make the soufflé.

  • For this recipe, you will need:

  • 1 tablespoon of unsalted butter (14g),

  • 1 tablespoon of all-purpose flour ( 10g),

  • 1 /2 cup of milk (120 ml),

  • 1/2 teaspoon of pure vanilla extract,

  • 2 tablespoons of caster sugar (30g),

  • 2 eggs, and a pinch of salt.

  • First,

  • with butter at room-temperature,

  • brush the ramekins.

  • Brush from bottom upwards.

  • This will make the soufflé to rise evenly.

  • Then, with caster sugar coat the ramekins.

  • And shake out any excess.

  • And set aside.

  • On medium heat,

  • add the butter in the sauce pan

  • and melt it.

  • Add in the flour

  • and with a wooden spoon

  • stir for about 1 minute.

  • In the microwave,

  • I made the milk hot.

  • Out of the heat,

  • gradually add hot milk,

  • and stir until smooth and combined.

  • Back to medium heat

  • stir constantly until it comes to a boil.

  • Remove from the heat.

  • The texture should be like this.

  • This is white sauce.

  • Now add in salt and vanilla extract

  • and stir until combined.

  • Separate the egg white and egg yolk.

  • Then add in the egg yolks one by one into white sauce

  • and stir to combine.

  • The sauce pan is still warm,

  • so pour the sauce into a separate bowl

  • to prevent unwanted evaporation.

  • And set aside.

  • Now, whisk egg whites.

  • It is not mixing.

  • It is incorporating the air

  • like this.

  • Keep whisking until firm peaks form.

  • Add gradually sugar while slowly whisking.

  • Keep whisking until soft peaks form.

  • This is French meringue.

  • It takes about 20 minutes with hand.

  • Then, add about one third of the French meringue into the white sauce

  • and whisk until homogeneous.

  • Then, pour all white sauce into meringue

  • and whisk until just combined.

  • Now, spoon the mixture into ramekin.

  • Run thumb around inside of the rim.

  • This will help the soufflé to rise straight.

  • Bake at 390 degrees F (200 C.) for 12 to 15 minutes

  • or until very well risen.

  • Immediately serve on a plate.

  • And dust with confectioners' sugar.

  • soufflé...

  • Risen straight and evenly.

  • And it has golden brown top and pale yellow inside.

  • This is classic French soufflé.

  • It is very delicate and hot mousse.

  • Thank you for watching!

  • Bye for now.

Eugenie Kitchen


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