I've never really understood what the big deal with the soufflé is...granted, they're easy to mess up and hard to do well. But I've always preferred a mousse or even brownie to a chocolate souffle. Seems like a lot of fuss for the dessert! Over the past few days we've been perfecting our soufflé-ing skills, and while I still absolutely love savory souffles, I'm still not completely sold on the sweet ones. Though they are admittedly fun to make, even if eating them is slightly less thrilling. And you know that rule about making noise or moving too much around a baking souffle? So not true, in fact if you open the oven a few times during baking, it'll be fine! That is of course, provided you've made a good meringue!
The chocolate soufflé
Béchamel soufflé with gruyere and black truffle (so good!)
Another application-souffled pancakes! lemon, served with lemon yogurt ice-cream and a blueberry compote.
Our menu project were turned in today! Such a relief. Now, just to produce 2 of them upon chef's request next week! Next up: wedding cake design. I think I can do this...
I actually think all 3 sound yummy! We were already sold on chocolate soufflés- not sure why, maybe the texture of baked but not tasting baked, plus the warmth? And the other 2 sound really good- I'm especially drawn to the lemon pancake ones!
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