Tahiti Vanilla Soufflé

Tahiti Vanilla Soufflé

Vanilla Soufflé Recipe
Vanilla Crémeux Base

Ingredients

  • 500 g full milk
  • 2 Tahiti vanilla beans
  • 50 g cornflour

Method

  1. Heat the milk with the vanilla seeds and pods to 60°C.
  2. Let the mixture infuse overnight in the fridge at 4°C.
  3. Strain through a chinois and add the cornflour.
  4. Bring to a boil and cook for 2 minutes, stirring constantly.
  5. Blend the mixture at the end of cooking for a smooth texture.
  6. Pour into a container and cover with cling film on contact to prevent a skin from forming.
Soufflé Mix (About 12 Soufflés)

Ingredients

  • 500 g Vanilla Crémeux
  • 340 g egg whites
  • 4 g dry whites
  • 1 g cream of tartar
  • 200 g caster sugar

Method

  1. Mix the Vanilla Crémeux to achieve a glossy texture.
  2. Combine the fresh egg whites with the cream of tartar and dry whites.
  3. Whisk the egg whites with sugar until they form soft, malleable peaks ("beak of bird" consistency).
  4. Gently fold 1/3 of the whisked egg whites into the Crémeux.
  5. Carefully fold the remaining egg whites into the mixture until fully incorporated.
  6. Pipe the mixture into prepared molds up to their height and smooth the tops.
  7. Run your thumb around the edge of the molds to ensure even rising.
Preparing the Molds

Method

  1. Brush the molds with clarified butter and coat with caster sugar.
  2. Mold size: diameter 9 cm, height 6.5 cm.
Baking

Method

  1. Bake the soufflés at 170°C for 9 minutes.
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