9.3 Foam Products: Soufflés
Objectives
- Continue to develop skills in the preparation and evaluation of egg foam products.
In pairs, prepare a soufflé according to the assigned recipe below.
Broccoli Soufflé
Ingredients
- ½ cup cooked chopped broccoli*
- 2 eggs
- 1 Tablespoon + 1 teaspoon butter
- 1 Tablespoon + 1 teaspoon flour
- ¼ teaspoon salt
- ⅓ cup milk
- 1/16 teaspoon nutmeg
- ½ teaspoon lemon juice
- ¼ teaspoon cream of tartar
- *If using frozen broccoli, thaw and chop finely to make ½ cup.
Instructions
Heat a water bath with a rack and 1-pint baking dish; preheat oven to 350°F. Drain cooked broccoli well on a paper towel and chop finely. Separate eggs, putting whites into a medium bowl and yolks into a medium or small bowl.
Make a thick white sauce from the butter, flour, salt, and milk listed above. Melt fat in a saucepan. Blend in flour and salt; remove from heat. Add milk, stirring to blend; return to heat and stir gently while heating quickly to a full boil. Add nutmeg and lemon juice to the sauce, stirring to blend. Add white sauce mixture gradually to egg yolks, mixing well; then add chopped broccoli.
Beat egg whites with cream of tartar to the upper limit of the soft peak stage. Fold about one-fourth of the foam into the broccoli mixture; spread the broccoli mixture over the remaining egg white foam and fold until well blended.
Pour mixture into a heated 1-pint baking dish in a pan of hot water (water bath). Bake uncovered at 350° F. for 35–45 minutes until none of the mixture sticks to a clean metal knife inserted into the center of the soufflé.
Cheese Soufflé
Ingredients
- 2 eggs
- 1 Tablespoon + 1 teaspoon butter
- 1 Tablespoon + 1 teaspoon flour
- ¼ teaspoon salt
- ⅓ cup milk
- 40 grams shredded sharp Cheddar Cheese (⅓ cup)
- ¼ teaspoon cream of tartar
Instructions
Heat a water bath with a rack and 1-pint baking dish; preheat oven to 350°F. Separate eggs, putting whites into a medium bowl and yolks into a medium or a small bowl.
Make a thick white sauce from the butter, flour, salt, and milk listed above. Melt fat in a saucepan. Blend in flour and salt; remove from heat. Add milk, stirring to blend; return to heat and stir gently while heating quickly to a full boil. Blend cheese into white sauce, and then add white sauce mixture gradually to egg yolks, mixing well.
Beat egg whites with cream of tartar to the upper limit of the soft peak stage. Fold about one-fourth of the foam into the cheese mixture; spread the cheese mixture over the remaining egg white foam and fold until well blended.
Pour mixture into a heated 1-pint baking dish in a pan of hot water (water bath). Bake uncovered at 350°F for about 35 minutes until none of the mixture sticks to a clean metal knife inserted into the center of the soufflé.
Chocolate Soufflé
Ingredients
- 2 eggs
- 2 Tablespoons butter
- ½ oz. unsweetened chocolate, cut up
- 2 Tablespoons flour
- ⅓ cup milk
- ½ teaspoon vanilla
- ⅛ teaspoon cream of tartar
- 3 Tablespoons sugar
Instructions
Heat a water bath with a rack and 1-pint baking dish; preheat oven to 375°F. Separate eggs, putting whites into a medium bowl and yolks into a medium or a small bowl.
Melt butter and chocolate in a saucepan. Remove from heat; stir in flour, and add milk. Cook over medium heat stirring constantly until mixture thickens. Gradually add the chocolate sauce to the egg yolks, mixing well. Stir in vanilla.
Beat egg white with cream of tartar to the beginning of the soft peak stage. Gradually add the sugar and beat to the upper limit of the soft peak stage. Fold about one-fourth of the foam into the chocolate mixture; spread the chocolate mixture over the remaining egg white foam, and fold until well blended.
Pour mixture into a heated 1-pint baking dish in a pan of hot water (water bath). Bake uncovered at 375°F for 35–40 minutes until none of the mixture sticks to a clean metal knife inserted into the center of the soufflé.
Lemon Soufflé
Ingredients
- 2 eggs
- 2 Tablespoons butter
- 2 Tablespoons flour
- ⅓ cup milk
- 2 Tablespoons fresh lemon juice
- 1½ teaspoons grated lemon zest
- ¼ teaspoon cream of tartar
- 3 Tablespoons sugar
Instructions
Heat a water bath with a rack and 1-pint baking dish; preheat oven to 375°F. Separate eggs, putting whites into a medium bowl and yolks into a medium or a small bowl.
Make a thick white sauce from the butter, flour, and milk listed above. Melt butter in a saucepan. Blend in flour; remove from heat. Add milk, stirring to blend; return to heat and stir gently while heating quickly to a full boil. Blend the white sauce mixture gradually into the egg yolks, mixing well. Stir in lemon juice and zest.
Beat egg whites with cream of tartar to the beginning of the soft peak stage. Gradually add the sugar and beat to the upper limit of the soft peak stage. Fold about one-fourth of the foam into the lemon mixture; spread the lemon mixture over the remaining egg white foam, and fold until well blended.
Pour mixture into a heated 1-pint baking dish in a pan of hot water (water bath). Bake uncovered at 375°F for 30–45 minutes until none of the mixture sticks to a clean metal knife inserted into the center of the soufflé.
Salmon or Tuna Soufflé
Ingredients
- 2 eggs
- 1 Tablespoon + 1 teaspoon butter
- 1 Tablespoon + 1 teaspoon flour
- ¼ teaspoon salt
- ⅛ teaspoon dry mustard
- ⅓ cup milk
- ⅓ cup flaked salmon or tuna
- ¼ teaspoon cream of tartar
Instructions
Heat a water bath with a rack and 1-pint baking dish; preheat oven to 350°F. Separate the eggs, putting the whites into a medium bowl and the yolks into a medium or small bowl.
Make a thick white sauce from the butter, flour, salt, mustard, and milk listed above. Melt butter in a saucepan. Blend in flour, salt, and mustard; remove from heat. Add milk, stirring to blend; return to heat and stir gently while heating quickly to a full boil. Add the white sauce mixture gradually to egg yolks, mixing well. Rinse fish with hot water, drain well, and add to sauce.
Beat egg whites with cream of tartar to the upper limit of the soft peak stage. Fold about one-fourth of the foam into the white sauce mixture; spread the white sauce mixture over the remaining egg white foam, and fold until well blended.
Pour mixture into a heated 1-pint baking dish in a pan of hot water (water bath). Bake uncovered at 350°F for about 35 minutes until none of the mixture sticks to a clean metal knife inserted into the center of the soufflé.
Sensory Evaluation of Soufflés
| Soufflé | Appearance | Texture | Eating Quality |
|---|---|---|---|
| Broccoli | |||
| Cheese | |||
| Chocolate | |||
| Lemon | |||
| Salmon or Tuna |
