f\!1ousses and souffles can be sweet or savory.

Both are made from a flavored basemat is lightened with beaten eco whites, or in the case of mousse, ega

.......... ~ .. .r .. J

VVr-)ites and/or whipped cream, mousse is chilled or frozen.

Si1"ference is that a souffle is baked and a

The French word mousse means "foam:' Savory mousses are made from purees of meat, fish, Of vegetables and can be flavored witll bechamel or veloute sauces. Dessert mousses are made from several different bases, including fruit purees, pate a oomoe (egg yolks that have beef'! cooked by beating in hot syrup), and chocolate.

The characteristic mousse texture is obtained from beaten egg whites and/or whipped cream folded into the base. When '{olding the cream and/or egg whites into the base, firstfold in one quarter of t.he total volume to lighten the base, and then fold (1) the remaining three quarters aU at once, The air bubbles from the beaten cream: or whites are trapped inside the dessert, which provides the frothy, almost spongy texture_ Do not overwork heavy cream or it will produce a heavy, buttery-textured mousse,

G~!2ti:::.r~~§QQ:ed t90 mQ1!§g~§_1Qr"y.9JiQus reasons. A mousse madf:3 .~J!,t~.?~:~:'~~J.)u~~eJha1is ~!:.~tve!J( thick m§~? gelatin to b~~~!l,~. mousse that is being served to a lar~mber of people and must be held unre-

-.......",----~,.".--..,.,~"""'."~ ......... ~- ~ '-'"'~"~i;<'~"''''1 ~~ ~ ..

fri;JH!"ated for..? period of time, may also need gelatin for stability- GelaTIn_does

-,l0renha·n~;U·;;tr00tuFe or·'flaVor of a mousse: it shouT'd-b~used sparing'Y_---

----- .. ~~--':--- ~~-..~ "'=. =~

SOUFFLES

Hie French word souffle means "blown up." ,~ouffleo acgu!res its taste from.;.tl~e . b8~~£_,~~~'._~~x~~lre. franl the be8~~~g .whit~1Jio.gJJaking~Jhe air ~,~ incorporated into 1fle egg whites expands and thewater present in the mixture

'_~'''''''''''U''''''''''~ ' _ _'''''''''''~-'''''' H' ~ ~~......,....;-""",~_~ ...... ",,=,=_~~-.....---=r-.;=;-"'-~_

turns to steam, causing the souffle to rise. A souffle collapses in minutes and ;;usrbes;rVed i~;me~ill"resTaufant service, souffles ai~ordered-at

,...-~.........._,~~ .. ~~

the beginning of a mea! to give the chef time to prepare them to-order.

Dessert souffles may have as their base a pastry cream; a boutttto, or stirred

"' __ -..L~~ __ """""""'~'po'~~~~~"""""~'=-;. '" ~

c"'p~inJ1J<!..~oiledmixture of sugar, flour, milk and eggyolks); egg yolks and

sucar that have been V~(r"togBther w;W pale (bianchir), WlThffavorm--gs added

~~~--------~--

(8 'minute squffh§'); and fruit purees with sugar,

-------------,~--

eCA level 2, Session 1/

165

The French Culinary Institute 2006

Chocolate souffles are classified differently. They can be made with a bouillie

~- .. ~~ "'_" .. ,_"'_" _.

base as in this session, with a mixture of pastry cream and chocolate.ior with a

~ ____. __ --- -- .

mixture of ganache and meringue.

,If a souffle is vert delicate, or jf tile souffle mold is going to be filled all the way to the top, a collar may be used. A collar is a buttered strip of parchment paper atfach'e9_to thetopottE_emoki that sHows the souffle to stand straight ~~ 'mind that collars are labor-intensive and their use in a profeSSi()nal kitchen may ;:!_ot be practical. Collars are frequently used for frozen souffles.

"W_h~_choosing a souffle .. mold, ~ake s._u_r_e_th_a_t_it_h~a_s_s_tr.:._a~ig",-h t .::;_sl:,.:_'d:,.:_e:.::.s.:_. T..:...:..:.he::-..:...:m...:.,o:..:..:,:id

should be brushed with butter and then coated with sugar for a dessert so,~,;. or buttered and coated with bread crum~~rated cheese for a savory souffle"

GUIDELINES FOR SOUFFLES

@ Sugar is added to the beaten egg whites only for dessert souffles,

@ Be careful not to overbeat the whites, It is easier to overbeat them when sugar is not added. Egg whites that have been beaten dry will make the texture of the finished product unpleasant.

@ Do not let beaten egg whites stand, since they begin to deflate immediately. ;!) The base mixture should never be hot.

Ii> Fold the egg whites into the base in the same manner as for a mousse: first fold In one quarter of the egg whites to tighten it, and then fold in the remaining three quarters all at once.

$ Bake the souffle immediately.

@ A large souffle, or one with a heavy base, can be baked at 350°F (17rC), but most souffles should be baked at 400°F (204°C). If the oven heat is too low, the souffle will flatten and spill out of the dish. If it is too hot, the souffle wm form a hard crust but still be liquid in the center. It should be siightly underdone so that it has a creamy texture.

eGA level 2, Session 11

166

The French Culinary Institute 2006

SESSION 11 RECIPES

~ '~r; frf 4!k,;,14~ f~sw,nnl. ;~;-~ b'rfe;j Ie:...>.j""''':;;; 'l:i;-t c,lbl!ll~ 'CTIOI~~cJk;o~~~I,tlfI ~~_}llf.e...,.:wf'da. k~ C,4ff~~,...L.. ':::I" .......... -k>. ~"Z!,;:,'M. G«r' So{+ fl'(~ ~.:llf Vi'" ~eb_.,c '-"I-!:Je c.dt Ct~~lG!.k\ €Al'J~I/IU- ~4.~'2-'::fle. Ic.~,;t ''It· ~'" ... ~(j~u"'~

~z.t o~ Si~ktq'l t'C,llt:c~-\o.. s;!co<L c)wl6\+O o b0rk::1 l-11 p'~if"""'S;Vl Ji::1- bo,~~ 1c.",],,<>1 ",.lk,,; .ok.. $;<:.a,t.h:PM"'I .rl3l.L-'1, )ollfC-t

!::IVIMUV.).o, ~'l. ~,rW!Wl lIlt 0..-1<:: '1; lG.alDrt1:'l,r e.~Ul-- SOYl"-""

re,.csiltl~ ",,!::.I.e. '\4.iu \:::.otf1{fp'-' SOlrliOi ~C.jl ~Orv.G'l';; ~"""~~ -e I:: u ..

MOUSSE AU CHOCOLA T I - J' ." I _

, . k:.o, f! ?-h.. , () 0 l <'i.boJ tov) .. Se,..r., ~ S. .s \1'@. S t Yt Ja,. CJa V1 h .... v ... <.(), ~ ~ If' ., I

SOUFFLE AU CHOCOLAT !~lo.t ve s~.s ef:~

SOUFFL~ A LA LIQUEUR J11~ [!? it]~~-:::CV\-cc..o--:I--;~f-e -~-ov-ss--'e 1

SOUFFLE AU FROMAGE ~IOOS ~o,r t.p0f~ 12€Sg'jo(l::/30j'svs>'rIFiQ\wr:~

SOUFFLE LEGER AUX POIRES ("s-dtH1V) I 2A0fwhtle GI.-o.ow ro.le

~ U~""~1 c..,;f'f e...oL \<lo"d &,.',\ ov~ t.s~ I ~wLe':fj j&f~ (tap C!~t jerJe. ~oe t:.a;d",-1'Q~ benlfolClhrk. erif..-- J·d9!~1 s,'jr;." l.oj • loog tc~:1I aeOlbf,o.. lSI-\- ;~~WL. ~'e\:!1{Vl; 01-4 ~OIi-.:l\ ~ \

£l!'2.Hilt V'OVo.A. 1uJj~~Vl"',\ -le-''''~ \1).0 OJ:::! k:A.-llil ....... I <tj":J<J)U.q

~,.. bi>t c \!!-\\M1Vl'O' e~ tiWf • SOV\{D1 ",,(!)In c.,it..ot"'~j-:" -tt!a.. ~V1{\o. bi....-.o..2.. ~"" ~1f1.l{;r- 50t1i(t.\ J,q b; c '-i'l.. V~o.

L>;q~h r .. Se~1"OJo. b;;:;~ ~1ko.r>(-hr ,OdQk i::cj ,

Ingredients (for 4- servings) DoVlJ.,"V\I\_ 4~1'~lA' lsi",+- ~:L.et--

150 grams bittersweet chocolate (preferably couverture) .

400 milliliters heavy cream

3 egg whites

30 grams sugar Flavorings (optional)

MOUSSE AU CHOCOLA ~ CHOCOLATE MOUSSE

Procedure

1. Chop the chocolate and place it in a bowl. Set the bowl over a bam-marie at a low simmer.

2. Stir the chocolate gently with a spatula or a wooden spoon until the chocolate is completely melted.

3. Tum off the heat and leave the bowl over the bain-rnarie.

4. Beat the cream over ice until it forms soft peaks. Set aside and hold in the refrigerator.

5. In another bowl, whip the egg whites. When soft peaks form, add the sugar gradually until the whites form strong peaks. Be careful not to overbear the whites; they should not be stiff and dry.

6. Remove the chocolate from the bam-marie and, using a whisk, fold in % of the egg whites to lighten the base, and then fold the rest in. Be certain to scrape the bottom of the bowl.

7. When the whites are almost fully incorporated, fold in the whipped cream.

8. Cover the mousse and refrigerate for approximately 1 hour, or until set.

Note: With salmonella concerns, the mousse may be prepared by incorporating some Italian meringue in place of the raw egg white and sugar mixture; keep in mind that this will increase the sweetness.

CCA level 2, Session 11

167

The French Culinary Institute 2006

~~,,~->. ~~-,,-,,-"-"~~-~~~" "'-"'~--"~---~--"-'------~-'''-''--'-'''-'''~'----~---'~'- .... -~- .. ~ ........ >-~-~- .... --".-, ..• -

lngradients (for.4 servinqs) '\ 5 fwams flour

15 grams butter

125 milliliters rnitk

100 grams bittersweet chocolate, chopped fine 2 e99 yolks

10 mimmers dark rum

Few drops of vanilla extract 3 to 4- egg whites

15 grams sugar

Procedure

"j Preheat tt-lEi' oven to 400"F (204°C). Prepare souffle molds by coating them with softened butter and then with granulated sugar. Refrigerate l..mW needed.

2. Make a beurre marne. Bring milk to 8 boil in a russe, Thicken the milk with the oeurre rnanie and cook for 2 to .'3 rninutes: it 'Jvill be quite thid<-

3. Remove the mixture from the hGi?t and add the chocolate.

4. VVhsp the chocolate If; melted, add

after addition. B6;;;;1 In '{i"1G rum and vanilla.

one at a time, beat~i1g weI!

5. the egg whites, follO'winG the guideiii1(1S laid out in this session. Fold one

quarter of tile beaten eqg whites into the base to lighten it, then fold in the remaining egg whites.

6. Spoon the mixture into thf) prepared molds. Reduce the oven temperature to 375QF P 91°C) and place the motes on rnk.!d!e rack Baj:;:8 the souffles for 8 to

15 minutes d.eK,oendino on the size the motd, Check for doneness and serve

,"

immediately.

eCA. Level 2, Session 11

168

The French CuHnary institute 2006

"

~i1grediei1ts (for 4, servings)

10 grams butter, softened, for lining the molds 20 grams sugar, for lining the molds

250 milliliters milk

Yz vanilla bean, split and scraped 3 egg yolks

60 grams sugar 25 grams flour

20 milliliters liqueur, traditionally Grand Mamier 4 egg whites

15 grams sugar

10 grams powdered sugar (1 OX) for glazing the finished dessert

Procedure

1. Heat the oven to 400°F (204°C). Brush the molds with the butter and coat with sugar. Knock out any excess sugar and refrigerate the molds until needed.

2. Brrng the milk to a boil with the vanilla bean in a russe, Remove from heat and let steep for 10 minutes.

3. Cream 2 of the egg yolks and the 60 grams of sugar in a bowl (blanchir), and then stir in the sifted flour.

4. Remove the vanilla bean and return the milk to a simmer. Slowly pour half of the hot milk over the egg mixture to temper, stirring constantly. Return the tempered mixture to the pan, bring to a simmer, and cook for 1 minute. Place the mixture in a bowl, beat until cool, and stir in the liqueur.

5. Add the remaining egg yolk to the pastry cream and stir in.

6. Whip the egg whites to soft peaks. Add the 15 grams sugar and whip until firm.

7. Fold one quarter of the whites into the base to lighten it, then fold in the remaining egg whites.

8. Pour into the prepared molds three quarters up their sides. Reduce the oven temperature to 375°F (191 DC) and bake the souffles for 8 to 15 minutes, depending on the size of the mold. During the last 3 minutes of baking, sprinkle the souffle with confectioners' sugar to form a glaze.

eCA level 2, Session 11

169

The French Culinary institute 2006

~ngredients (for 4 servings)

10 grams beurre en pommade and 3 tablespoons dry bread crumbs for chemiser 60 grams grated gruyere

15 grams flour plus 15 grams butter, for the raux 125 milliliters milk, warm

2 egg yolks

Salt

Cayenne pepper Nutmeg

3 egg whites Paprika, for garnish

Procedure

1. Preheat the oven to 400"F (204"C). Butter the molds with the beurre en pommede and coat them with the bread crumbs or 10 grams of the gruyere. Refrigerate until needed.

2. Prepare a raux with tile butter and flour, and pour the warm milk into it

3. Bring the milk to a boil and remove from heat. Whisk until smooth and. cook for :3 minutes; it will be quite thick.

4. Remove from the heat and stir in the remaining grated cheese. When melted, beat in the egg yolks one at a time, beating well after each addition.

S. Season the mixture very well with salt, cayenne pepper, and nutmeg.

6. Whip the egg whites according to the guidelines. Beat one quarter into the base and then fold in the remaining whites.

7, Pour into the prepared molds three quarters up the sides. Reduce oven temperature to 375"F (191°C) and bake for 8 to 15 minutes, depending on the size of the mold.

8. Sprinkle on paprika to garnish.

Note: Since the souffle is a delicate mixture, it is important to prepare it just before baking and to serve it right away. Whipped egg whites, whether cooked or uncooked, deflate quickly.

eCA level 2, Session 11

170

The French Culinary Institute 2006

SOUFFLE LEGER AUX potR£S GHT PEAR SOUFFLE

1 tablespcon beurre em pommede 2 tablespoons sugar

Souffles

200 ".jfams poached pears (about 2) 20 grarns sugar

1 teaspoon pear brandy 2 egg yolks

3699 whites, at room temperature SaH

';,-; tablespoon confectioners' sugar 2 iadyflngers (optional)

For the S(Quffies

1, Core the pears and cut them into even-size chunks, Place them in the blender with the sugar, brandy, and egg yolks, and puree until very smooth, Transfer the rntxture to a small sautoir and cook over gentle heat for about 5: minutes

to evaporate any excess moisture, Remove to a bowl and let coo! somewhat

UK) egg whites with a pinch of salt in the mixer fitted Wit!l the whisk until tirrn and ho!ding peaks, Add tile confectioners' sugar and mix just enough to blend it in, Fold one-third of the meringue 1n1:0 thB pear mixture to !iqhten it, and then fold in the rest gently with a rubber spatula, tr1kl~J not to deflate it. GenUy spoon the mtxture into tb·} molds and immediately place ill the oven in a tray filled with water (bain-rnarie). They should be ready in approximately 'I ~ minutes. SelVe quickly, as thf:Y tend to def!2tte faster than a classic souffle,

The souffles may also be assembled

a piece brandy-soaked biscuit

placed in the center of themwhen fiHing the molds,

eCA Level 2, Session 11

The French Culinary institute 2.006