Our Pastry Chef Maxime unveils his chef tips to make a delicious vanilla soufflé!
Custard cream :
Milk: 1 liter
Vanilla: 4 cloves
Egg yolks: 240g
Cream powder: 80g
Custard cream: 110g
Egg whites: 130g
Butter 3 soufflé molds and toss them with caster sugar. Beat the whites by gradually adding sugar. Relax the custard cream in a saucepan on the fire. Once the whites have risen with the sugar, stir in the custard cream. Garnish the soufflé molds, smooth them with a spatula and go around the molds at the knife point. At the moment put a soufflé on a hot plate in a hot oven at 180 ° c. Cook for 9 minutes.
L'Aparté and its Chef Armel Bedouet are awarded a star
Geneva, 25 February 2020 – L’Aparté - the gourmet restaurant at the Royal Hotel in Geneva - has the honour of entering the Michelin Guide Switzerland 2020 after being awarded a star. Confirming its status as an...
Manotel is a longstanding partner of the Graduate Institute and is committed to support this institution. Our hotel shares the fundamental values of education and excellence.
Due to its geographical location, a stone’s throw from the Graduate Institute and United...