ORANGE SOUFFLE
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Uploader Comments (stellwood)
All Comments (15)
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amazing!
watch?v=0ytZZjDYM-Q
watch?v=0ytZZjDYM-Q
watch?v=0ytZZjDYM-Q
watch?v=0ytZZjDYM-Q
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mix of milk and orange juicy causes gall stone!!
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oooh ohh thank you i like this
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Can you list out the quantity of each ingredient, please?
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@chefclinton7117, well you could use this recipe if you want, but most pastry chefs would always use a pastry cream for the base for a sweet souffle. This recipe is more in line with a savory souffle, which usually has to suspend heavier ingredients, so you need a heavier nappe' or consistency in your base. Thicker bechamel' for savory and pastry cream or cooked sugar/puree for sweet. It's ok, you were probably confused.
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ok, so why am I wrong?
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yep your wrong
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cant you just make a standard pastry cream, instead of making this, which looked more like a choux paste, seems the choux would make a heavier preparation, maybe I am wrong.
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no im just kidding right there... theres no curdling of protein happened right there...its just starch!!!! hahaha....tempering is when u bring up the temperature of a protein medium such as egg yolk to the same tempreature of the liquid you are about to incorporate the yolk,...by meaNS of slowly adding the hot liquid to the yolk little by little until it reach the same temp and avoid curdling. tnx
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Presumably you meant to say that the chef should have allowed the panade to cool before adding the egg yolks, as the heat was sufficiently high enough to cause a coagulation of the proteins in the yolks?
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200degrees celcius? or F?
Pipipichan 3 years ago
Gidday Pipipichan,
200 celcius....you need the oven spring or shock as soon as the souffle goes in.
Cheers
Steve
stellwood 3 years ago
No, sorry, if it's of a cake texture it's fallen. A souffle should be very light.
stellwood 3 years ago