Lime soufflé

8 Steps

to cook a fantasticLime soufflé

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Pascal L'Hostis Yann Broband Lycée Chaptal 35, chemin des justices 29000 QUIMPER

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Stir/mix

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MILK 0.50 l

EGG YOLKS 4 no

GRANULATED SUGAR0.125 kg

FLOUR 0.050 kg

LIQUEUR 0.04 L

VANILLA PODS 1/2 no

ICING SUGAR 0.005 kg

EGG YOLKS 2 no

SOUFFLE MIXTURE

FINISH

EGG WHITES 4 no

LINING FOR DISHES

GLAZING

GRANULATED SUGAR 0.125 kg

BUTTER 0.020 kg

ICING SUGAR 0.020 kg

INGREDIENTS FOR 8 COVERS

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LIME 1 no

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FINGER BISCUITS 16 no

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Lime soufflé

STEP 1: Arrange the work place

• Equipement for preparation, cooking and presentation
• Weight and measure the food stuff

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Les ingrédients

Scan the text with the mouse to get the translation of some words

Lime soufflé

STEP 2: PASTRY CREAM

• Set the milk to boil with the half vanilla pod
• Separate the eggs
• Cream the yolks with the sugar
• Add the sieved flour, mix together
• Gradually, pour the boiling milk over the mixture while stirring it with a small whisk, then put the mixture into the saucepan
• Cook the pastry cream for several minutes, stirring it continuously.
• Away from the stove add the juice and zest of a lime and transfer the pastry cream into a stainless steel bowl
• Sprinkle the surface with a little icing sugar to avoid a skin forming

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Stainless steel bowl and wisk

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Farine tamisée

Fouet

Jaune d'oeuf

Le fourneau

Acier inox

Saupoudrer

Bouillir

Lime soufflé

STEP 3: SOUFFLE DISHES

• Butter the inside of the dishes with a pastry-brush and coat the butter with granulated sugar

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Enrober avec du sucre semoule

Lime soufflé

STEP 4: SOUFFLE MIXTURE

• Add two raw eggs yolks to the pastry cream
• whisk the egg whites into peaks with a small pinch of salt
• Mix in a small quantity of the whisked egg whites in order to slightly thin down the pastry cream, before gently folding in the rest using a small spatula.

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Crus

Peut se traduire par : battre les blancs en neige jusqu’à ce qu'ils fassent le "bec d’oiseau".

Utilisé ici dans le sens de : alléger la crème pâtissière

Lime soufflé

STEP 5: BISCUITS

• Soak the biscuits in the grand marnier liqueur

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Tremper

Lime soufflé

STEP 6: FILL THE SOUFFLE DISHES

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Palette knife

• Arrange half of the finger biscuits at the bottom of the dishes.
• Pour a little bit of the mixture on the biscuits , then put in the rest the mixture.
• Fill the dishes up to the brim.
• Smooth the surface and decorate with a palette knife

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Lisser la surface et canneler

Lime soufflé

STEP 7: SET THE SOUFFLES TO COOK

• Start the cooking process at the bottom of an oven for several minutes, cook them at 200°c for 20 to 25 minutes.
• Glaze the soufflés by sprinkling them with icing sugar 3 to 4 mins before they are finished.

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Glacer (dans le sens de colorer)

Lime soufflé

STEP 8: DRESS THE SOUFFLE

• Arrange the soufflé on a large round dish
• Serve immediately

For an even more gourmet recipe, add a scoop of ice cream of your favourite flavor to the soufflé just before serving ! Watch this video with Gordon Ramsay.

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Monday September the 30th, 2019« The first Euro hands-on workshop of the year was a real success ! » It is with great pleasure the Euro class students and teachers gathered in the Blue kitchen to prepare « Lime Soufflés ». This was the first production of the year and everything went smoothly !Although speaking a foreign language is not that natural a reflex for everyone, each one of the persons present in the kitchen made a realeffort to speak English. Even the shyer students took an active part in the workshop. The session was followed by a « dégustation »* (*tasting) of the soufflés, during which opinions and impressions were exchanged… in English ! Congratulations to all the attendees !www.lycee-chaptal.fr/

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Pascal L'HostisYann BrobandLycée Chaptal35, chemin des justices29000 QUIMPER

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