I think I can safely say that the souffle is the king of desserts. I understand that attempting a souffle comes with a normal amount of apprehension. Just think of it this way, the souffle is more scared of you than you are of it! You always need a sense of humor in a stressful kitchen, trust me.
Souffle Base (creme patisserie)
40g butter
60g Ap flour
3 egg yolks
150ml milk
2 tea bags chamomile
85 g granulated sugar
pinch of salt
In a bowl, mix the egg yolks, flour, salt, and sugar.
Heat the milk and chamomile until simmering, then slowly add it into the egg mixture
Strain the custard into a sauce pan and stir the mixture over low heat until very thick (5-10 min)
Use the base straight away or reserve in the refrigerator for up to 3 days.
0 comments:
Post a Comment