So today has had it ups and downs.. more downs than ups though.. for example I was awake at 2:30am after finally getting to sleep at 1 when I laid down at 8pm.. than I was wide awake by 8am, although that isn't to bad because my alarm goes off at 8:20 every morning I would like my 20 mins extra of sleep:] then my roommate and I left for school at 8:45 like we do every morning.. and of course it was freezing balls out side!!! but that is okay it wakes us up:] so we get to school and find out that we are making souffles and ice cream.. well sense we didn't go to school yesterday (monday) we where highly lost and unprepaired yet we still managed to complete everything with more than enough time to spare, although there is nothing more than I want than to switch to the morning class sometime there are problems with that like.. I would have to be up at 4am to be in class by 6am.. yeah that isn't going to happen, plus I would probable not like that class anymore than I like the one I'm in already.. don't get my wrong I like most of the people in my class there is just a few that always ruin it for me.. BUTTT on a lighter note here is one of the things that I made today and I am going to post the recipe for it this way you can attempt to make it at home:] although with this one I would suggest doing it in a quite calm environment because it is very touchy:]
A Roux (rou) based Souffle:
Ingredients:
1.5 oz(ounces) Sugar
1.5 oz flour
8 oz milk (whole milk preferably)
2 oz Granulated sugar
4 Egg yolks
1 oz flavoring such as Orange zest, vanilla, vanilla bean, almond, chocolate etc.
5 Egg Whites
1 oz sugar (separated from other sugar)
I know it seems like a lot but when you prep it wont seem like as much! This amount makes up to 8 souffles so if you are planning on making enough for a few people try cutting the recipe in half or so.
First make sure you have all of you mis en plase ( things that you need, be organized.) ready. Such as,
1 good sized pot, at least 2 medium bowls, a whisk, a spatula, tasting spoons because you want to change what you taste with each time to prevent a biological containment in your food,
Second here is how you make it :]
1) melt butter in the pot, and add flour, once mixture is completely combined (will be thick)
2) add milk and what ever flavoring you are planning on making your souffles
3) Stir mixture intil think also know as nappe, making sure you scrape sides and bottom well to prevent burning
4) once mixture is thick remove it from the heat at add in the eggs one at a time making sure each egg is completely combined before adding the next, after the eggs have been incorporated add the 2 oz of sugar
5) mixture sure be very thick! so don't worry:] if it comes out really runny you did not cook it long enough in the first place or didn't measure everything out right... oops.
6) At this point you are going to start you meringue for the souffles:]
7) take one of you mixer bowls and whip your egg whites intil it looks like whip cream and holds nicely in the whisk
8) add your 1 oz of sugar and mix intil holds in whisk very firmly
9) now transfer mixture that you made in the beginning into other bowl
10) and fold in meringue that you just made in 3 steps ( which means add part of the meringue, mix intill it looks stripped, add second section of meringue and do the same, add the last of the meringue and completely mix it together to where there is no streaks and looks a solid color)
11) brush souffle cups with butter and a light coating of sugar
12) add batter into souffle cups up to the line on the cup
13) bake in a 375 degree oven for 15 - 20min or until they are a very light brown on top and have risen up
carefully remove from oven!!!! dust with powdered sugar and enjoy:]
Umm... that seems really long but I tried to make it vvvvvveeerrrryyyy easy to understand, if there is any issues understanding this or making it feel free to let me know:] your feed back helps me improve:]
Feel Free To Blog Stalk Me:]
-Larissa Pree
<3
No comments:
Post a Comment