Eiffel Tower Soufflés
from The Eiffel Tower Restaurant Cookbook (Chronicle, 2008)
For the soufflé base
4 cups whole milk
2 large eggs
18 large egg yolks
3 tablespoons plus 1 teaspoon sugar
1 1/2 cups all-purpose flour
6 tablespoons cornstarch
3 1/2 tablespoons cold unsalted butter, cut into cubes
8 large egg whites
2 tablespoons sugar
1/2 teaspoon cream of tartar
Confectioner’s sugar
Vanilla Sauce
For the vanilla sauce
1 cup milk
1/2 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
3 egg yolks
3 tablespoons sugar
Make the soufflé base 1. In a medium saucepan, bring the milk to a boil over
high heat, then remove from the heat and set aside.
-
In a large bowl, combine the eggs, egg yolks, and sugar and whisk until
blended. -
Combine the flour and cornstarch in a small bowl. Stir with a small whisk
to blend. Add two-thirds of the flour mixture to the egg mixture and whisk
until smooth. Add 1 cup of the hot milk to the egg mixture and mix well. Add
another cup of milk and mix. Add the rest of the flour mixture and whisk
until smooth (the mixture should be fairly liquid). -
Bring the remaining milk back up to a boil and add it to the base all at
once, stirring constantly until smooth. Immediately stir in the butter until
fully incorporated. The mixture should have the consistency of heavy cream.
Cover and refrigerate for at least 4 hours or, preferably, overnight (the
base will perform better after it has rested for a day). -
In a large bowl, beat the egg whites until frothy. Gradually beat in the
sugar and cream of tartar and continue beating until soft peaks form. -
Preheat the oven to 375°F (190°). Butter and sugar six 4 1/2-ounce
ramekins, tapping to remove the excess sugar, and place in a baking pan. -
Combine 1 1/2 cups of the soufflé base with the desired flavorings
(recipes follow). Add about one-fourth of the beaten whites to the soufflé
base and stir to combine. Fold in the remaining whites with a rubber spatula
until just incorporated. Divide the batter among the ramekins. Place the
baking pan in the oven and carefully pour boiling water into the pan to
reach halfway up the sides of the ramekins. Bake for 20 minutes, or until
puffed and golden brown. -
Immediately place each ramekin to a serving plate, dust with
confectioners’ sugar, and serve with the vanilla sauce on the side. Each
guest should crack open the top of his or her soufflé with a spoon, then
pour about 2 tablespoons of the sauce into the soufflé.
Make the vanilla sauce
- Have a strainer and a bowl on hand. Combine the milk and vanilla bean in
a saucepan and bring to a boil. Combine egg yolks and sugar in a separate
bowl. Add 1/4 cup of the hot milk to the egg yolks. Whisk in the remaining
milk. Pour the mixture back into the pot and cook over high heat until it
registers 175°F (79°C) on a candy thermometer or coats the back of a spoon.
Soufflé Variations Raspberry Soufflés Stir in 1/4 cup puréed raspberries and
1/4 cup raspberry liqueur to 1 1/2 cups of the soufflé base before folding
in the beaten egg whites.
Pumpkin Soufflés Stir in 1/4 cup pumpkin purée and 1/4 cup Southern Comfort
to 1 1/2 cups of the soufflé base before folding in the beaten egg whites.
Mandarin Orange Soufflés Stir in 1/4 cup mandarin purée (found in specialty
stores or online) and 1/4 cup mandarin liqueur or vodka to 1 1/2 cups of the
soufflé base before folding in the beaten egg whites.
Chocolate Soufflés Stir in 1/4 cup shaved dark chocolate and 1/4 cup coffee
liqueur to 1 1/2 cups of the soufflé base before folding in the beaten egg
whites.
Grand Marnier Soufflés Stir in 1/4 cup Grand Marnier to 1 1/2 cups of the
soufflé base before folding in the beaten egg whites.
Pistachio Soufflés Stir in 1/4 cup pistachio paste (found in specialty
stores or online) and 1/4 cup amaretto to 1 1/2 cups of the soufflé base
before folding in the beaten egg whites.
