Soufflé (flour-base) & Creme Anglaise

A standard Soufflé of three elements: Base, Flavoring ingredients, Egg whites

1. Flourless

A. FRUIT BASE (PUREE made from fruit is usually added to a cooked sugar syrup, cooled and then fold into egg whites whipped to soft peak)

B. CHOCOLATE (melt chocolate with water or flavorings over a bain marie, cool and add yolks. fold in egg whites whipped to soft peak)

2. Flour-base

1. PANADE ( milk, butter and flour)The name of PANADE means "bread". A french sauce made from cooked milk, butter, and flour.

2. PASTRY CREAM -- a Soufflé made using pastry cream as the base

3. BOUILLE - A paste made from flour and milk. Often found in certain cheese Soufflé

FLOUR BASED Soufflé

milk --- 245 grams

softened butter -- 43 grams

flour ---43 grams

yolks ---70 grams

egg white --- 165 grams

sugar 70 grams

1. bring milk to boil

2. mix butter and flour to a paste

3. add paste to milk over low flame gradually and stir until base thickens and return to a boil

4. remove from heat, turn into a bowl

5. while stirring, gradually add FLAVORING to mixture

6. gradually add yolks to mixture

7. allow base to cool

8. whip egg white very light peak (for sweet Soufflé add sugar slowly and whip to a soft peak; for savory Soufflé whip whites without sugar)

9. stir 1/4 of the whites into the base

10. fold in the remaining 3/4

11. place batter in eight 4 or 5 oz buttered and sugared ramekins for sweet Soufflé or buttered and parmesan cheese ramekins for savory Soufflé.

12. bake at 400 degree for about 15 mins

Cheese Soufflé

Chocolate Flour-base Soufflé

milk --- 365 grams

softened butter -- 43 grams

flour ---43 grams

yolks ---70 grams

chocolate --- 170 grams

liqueur -- 28 grams

if you want any flour with chocolate (orange zest/ lemon zest -- 6 grams...etc)

many thing can go with chocolate

egg white --- 165 grams

sugar 70 grams

Creme Anglaise

half and half --- 485 grams

sugar --- 113 grams

vanilla bean --- 1/4 bean

egg yolks --- 100 grams

1. Pull half and half + vanilla bean into a pot and bring to a boil

2. Whisk egg yolk, and temper with some of the boiling milk

3. Return the remaining milk to the heat and whisk in the yolk mixture. stir mixture constantly, until thickened to NAPPE or 180 F

4. Stir till cool and put over the ice, put into the refrigerate after cool.