I am a 22 year old girl from Split (Croatia) just graduated Baking and Pastry Arts Management at the Culinary Institute of America (NY) and truly living the sweetest dream!
COMMENTS: If you want to add a comment, this is how it goes: Click under the post where it says Comments, then in the biggest column you write your text, then on the right hand side you select the 2nd dot and then in the small column above you write your name and url if you wish so I can visit your site. Sorry about it, can't change the language! Or you can simply write in the chat box! ;)
I am not in Demel, YET, but that doesn´t mean I can´t make some stunning orange souffle´s with very delicate bitter-orange vanilla creme anglaise! M M M , that´s all I can say ;)
Basic Souffle from my chef Dieter :)
For 5-6 souffle ramekins:
18g all purpose flour
1.25dcl milk (or other liquid, depense of the souffle)
2 egg yolks
4 egg whites
-Grease the ramekins with butter, sprinkle with sugar.
-Melt the butter in a small saucepan, add the flour, and stir until combined.
-Add the liquid and stir on heat until creamy.
-Transfer to another bowl. Whip the egg whites with sugar until medium peak.
-Add the yolks to the flour and butter mixture and fold in the whites.
-Pur into ramekins and bake in convection oven 190C for about 8 minutes, or until they get double in size (yes, they get very high!)
-Dust with some powdered sugar, and serve IMMEDIATELY.
In this partucaular souffle I used freshly squeezed orange juice and some Contreau.
I served it with warm Vanilla sauce with addition of some bitter orange maramlade.