Recipes for Souffles 4

Here is a list of recipes for souffles featured on Renaissance Culinaire. As time goes on this page will be updated as recipes are added.

Gruyere and Asparagus Souffle

Chocolate Souffles w/ orange white chocolate sauce

Seduction by Savory souffle... 0

Cheese & Asparagus Souffle: This delicious souffle serves 2 ; )

With such beautiful coloring, you may not want to dig in, but a bounty of flavor hides beyond the browned top. Tender and wonderful, you will surely want to eat every bite.

Béchamel :

1/4 Cup milk

• 3 Tbsp unsalted butter
• 3 Tbsp all-purpose flour
• salt & freshly ground black pepper,to taste
• pinch of nutmeg
• 3 large eggs, separated, at room temperature (you will only need 2 egg whites)

Souffle:

• 2 egg whites, at room temperature (this is in addition to the 2 above)
• pinch of cream tartar
• pinch of salt
• 3/4 Cup grated, imported Gruyere cheese
• 1/4 Cup freshly grated Parmesan cheese
• 1/2 lb asparagus, trimmed, steamed 5 minutes, sliced 1/2 inch thick.

Preheat the oven for 375° F. Place rack on lower level of oven.

Butter (2) 8oz. ramekins, dust sides & bottoms with 1 Tbs. Parmesan , each.

To make Béchamel : Warm milk in saucepan. Melt butter in second saucepan over medium-low heat. Stir in flour until smooth, and cook 2 to 3 minutes, stirring with wooden spoon; allow to bubble but not brown.

Take pan off heat, whisk in warm milk and return to heat; whisk vigorously, scraping bottom and sides to prevent scorching. When mixture simmers, reduce heat to low, and cook, stirring often from sides and bottom, 5 minutes, or until thick. Season with salt & pepper & nutmeg. Remove from heat; stir 1 minute more. Beat in 3 egg yolks, one at a time.

To make Souffle: Using electric beaters (i.e kitchenaide hand mixer), beat 4 egg whites in a bowl, starting at low speed and slowly increasing speed until they begin to foam. Add cream of tartar and salt, beating until satiny peaks form & hold their shape; Do not over beat.

Combine remaining cheeses. Using a rubber spatula, stir one-fourth of beaten egg whites, and fold together. With each fold, sprinkle in a handful of cheese mixture & a handful of asparagus, giving bowl a quarter turn. When everything is added, the mixture is uniform, carefully spoon into souffle dishes (ramekins). Put a baking sheet on bottom rack.

Bake 20 to 25 minutes, or until puffy and browned; do not overcook ---centers should be slightly runny. Enjoy!

Formula : Chocolate Souffles w/ orange white chocolate sauce 2

Picture from Godiva.com

There are many variations for Classique chocolate souffles, this is one of them.
These can be made in advance, 1 hour before bake off. Serves 6. It is best to use a good quality European, or comparable chocolate. Recipe adapted from Vegetarian Times magazine.

• 6 0z plain Callebaut or Guittard Chocolate
• 5 1/2 ounce unsalted butter,cut into small pieces
• 4 large eggs, separated
• 2 Tbsp orange liqueur (optional)
• 1/4 tsp cream of tartar
• 3 Tbsp caster sugar

Generously butter six 2/3 cup ramekins. Sprinkle each with a little caster sugar & tap out the excess. Place the ramekins on a baking sheet.

In a heavy saucepan over a very low heat, melt the chocolate and butter, stirring until smooth. Remove from heat - let cool slightly, then beat in the egg yolks & orange liqueur. Set aside, stir occasionally.

Preheat oven to 425°F . In a clean, grease free bowl whisk egg whites slowly until frothy. Add cream of tartar, increase the speed of whisk until they form soft peaks. Gradually sprinkle over the sugar - 1 Tbsp at a time, whisking until the whites are stiff & glossy.

Stir a third of the whites into the cooled chocolate mixture to lighten it, then pour the chocolate mixture over the remaining whites. Using a rubber spatula or a large metal spoon, gently fold the same sauce into the whites. (don't worry if not completely blended) Spoon into the ramekins.

Bake Souffles for 10 -12 minutes until risen & set, but still slightly wobbly in the center.

Dust with icing sugar & decorate with currant sprig & white chocolate rose. Serve white chocolate separately.

• icing sugar for dusting
• sprig of red currants & white chocolate roses for garnish

For the white chocolate sauce:

• 3 oz Callebaut White Chocolate, chopped
• 6 Tbsp Whipping cream
• 1-2 Tbsp orange liqueur
• grated rind of half an orange

Cream the white chocolate pieces into a small sauce pan. Place over a low heat & cook, stirring constantly until melted. Remove from heat, stir in the orange liqueur & orange zest . Pour into a serving jug & keep warm.