The base for a dessert souffle is a flour-thickened custard made with egg yolks, much like pastry cream. For a savory souffle, the base is like an egg yolk - enriched white sauce. Souffles are baked in straight-sided ceramic dishes made specifically for this purpose. It is very important to butter the dish very well and to coat them with something for the egg mixture to cl
ing to as it rises. For dessert souffles sugar is used and for savory ones grated cheese or bread crumbs will work. Souffles - Part 3 tomorrow ... ~ Chef Wilkinson ~
The base for a dessert souffle is a flour-thickened custard made with egg yolks, much like pastry cream. For a savory souffle, the base is like an egg yolk - enriched white sauce. Souffles are baked in straight-sided ceramic dishes made specifically for this purpose. It is very important to butter the dish very well and to coat them with something for the egg mixture to cl
ing to as it rises. For dessert souffles sugar is used and for savory ones grated cheese or bread crumbs will work. Souffles - Part 3 tomorrow ... ~ Chef Wilkinson ~
