with strawberry compote
This soufflé recipe is great way to show off your cooking skills to your friends and family. Show them that you have the skills to prepare this amazing French classic. It’s one of the best deserts on this planet, especially when served with a fresh fruit compote. Give it a try!
Ingredients: (4 servings)
- 3 eggs
- 80g sugar
- 180ml milk
- 30g flour
- 35g butter
- 1 vanilla bean or two tsp. of vanilla sugar
- Fresh strawberries (200-250g)
- Lemon juice
- First of all, start by preheating your oven to 200° C. Wash your strawberries and cut them into small cubes. Squeeze the lemon and add its juice with the strawberries to a pot. Add a tiny bit of water as well as 25g of the sugar and slowly heat the mixture. You can decide how cooked through you want your berries to be, but it usually takes only 5-10 minutes. Cover the compote with a lid and let it cool down.
- Prepare your soufflé forms by covering them with cold butter (5g) and sugar so that you can remove them later easily after baking.
- Let’s start preparing the soufflé itself. First start by melting the remaining butter in a small saucepan. When it has melted take a whisk and gradually add the flower and stir for a minute or so before adding the milk, 2 pinches of salt and vanilla bean seeds (or the vanilla sugar). Now you can turn off the stove. When the mixture has cooled down a bit stir in the yolks of your eggs. Make sure that the pan has really cooled down enough as otherwise you might end up with scrambled eggs which is not what we are looking for.
- In a mixing bowl combine the egg whites with the remaining (55g) sugar and use an electric mixer on high speed until you have a sturdy foamy mixture. You can check if your egg foam is stiff enough by turning the bowl upside down (only do this if you are very confident that you mixed enough) and nothing runs out of the bowl. Now you slowly combine the stiff whites with the rest of the dough. Don’t rush this step as we want to preserve as much of the air in the mixture as possible so the result will be fluffy and light soufflés.
- Now it’s time to fill the forms. Beware that the soufflés will be doubling in size, so we only fill the forms halfway. Now fill an oven safe tray with 2-3 cm of water and place the soufflé forms in it. Now bake the soufflés for about 20 minutes or until golden brown on top.
- Finally, you can serve your desert. Flip the forms and let the soufflés slide onto your serving plates. Add your fresh strawberry compote and garnish with a few fresh mint leaves.
We hope you have a great time preparing this delicious desert. Its fluffy and delicate texture and flavor make it one of our favorite deserts. We would love to see how your soufflés turned out so don’t hesitate to send us some pictures.
written by Florian