The Great Hall
Souffle The Great Hall: Souffle
By elizabeth Z on Friday, February 04, 2000 - 11:04 am: Edit

I am a new chef to a small b&b. I would love to put a souffle on the menu that would be able to be made in advance and would not have to be preordered by the guests. Any ideas for souffle type recipe would be greatly appreciated.

By momoreg on Friday, February 04, 2000 - 12:20 pm: Edit

A hot souffle has to be made to order, but you can do a hot cake, that looks like a souffle, and bake it in a ramekin, then reheat it in the microwave. You can also do cold or frozen souffles

By Mikeh (Mikeh) on Friday, February 04, 2000 - 02:06 pm: Edit

You could make the souffle base, refrigerate it, and then fold in the egg white to order. I've also made souffles, including folded in egg whites, and refrigerated them for up to four hours. The quality goes down slightly and you need good folding technique to keep as much air as possible. I don't think it is possible to hold a souffle after it is baked.

By W.DeBord on Sunday, February 06, 2000 - 08:14 am: Edit

I have a recipe for a gratin (I know it's not a souffle) that has simalarities to a souffle with less cooking needed. It can be assembled ahead of time, it has egg whites folded into it for "lightness/lift" and it takes 8 minute to bake instead of 20 for a classic souffle. You could call it a "souffled gratin" with fresh berries.

By W.DeBord on Sunday, February 06, 2000 - 08:26 am: Edit

There are also souffle recipes where you can premix your souffle and portion them, then you freeze it. Take them from freezer to oven per-order. It still takes 20 min. and they don't get quite as good of a rise as a freshly assembled one.

The only way to eliminate the baking is to serve a frozen souffle or stretch the name "souffle" to apply to something else that is light and airy.

By bethz on Monday, February 07, 2000 - 04:49 pm: Edit

thanks everyone for your imput. I would like to hear more about the gratin discribed above.

By W.DeBord on Tuesday, February 08, 2000 - 07:57 pm: Edit

Gratins of Red Currents & Wild Strwberries by Michel Roux. I'm assuming you know the basics if your a pro. so I'm simplifing his recipe.

Batch of Italian Meringue made with 5 whites and 3/4 c. superfine sugar. Your going to made a lemon pastry cream and fold the two together.

Pastry Cream:
1/2 c. lemon juice
1/2 c. cream
6 yolks
5 tbsp. sugar
3 tbsp. flour
2 gelatine leaves soaked & drained
1 tbsp. lemon zest
9 oz. of assorted berries

Make as usual but let bubble a min. adding gelatin after its thickened. Fold in the meringue.

Using metal rings layer some pastry cream mixture on the bottom sprinkle some fruit then layer mixture on top. Freeze well. When ready to bake release them from mold and place in ramikin sprinkle with xxx sugar and bake in a 425 oven for 8 min. they should still be soft and slightly runny in the center. He serves it with orange sauce and more berries.

By W.DeBord on Tuesday, February 08, 2000 - 08:01 pm: Edit

I was reading in the Roux brothers cookbook and they say their reg. souffles are done in 8 to 10 min. only one flavor was longer. They use a hot oven like 425 and set ramikins on preheated hot tray. Just a thought you could check into. I haven't tried their recipes for souffles but I have had alot of luck with Michel Roux's recipes.

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