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.
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