Re: souffle recipe

Posted by Gerard on September 28, 1998 at 17:05:28:

In Reply to: Re: souffle recipe posted by Heather on September 26, 1998 at 18:29:41:

A cooked meringue is far more stable than simple whipped whites but the souffle suffers, ditto for mousse.
I wouldn't do it personally but many jobs will require souffles without any concern for logistics of getting it to the table in good shape, those places ought not serve souffles.
Some restaurant owners assume its easy as slicing a piece of pie and serving it. if your gonna do it, it should be done right.
Bo Friebergs book is good reference but I've come across some really bad tasting stuff and also silly methods. Try his pastry cream, it tastes like vanilla pudding from the supermkt.
I like to keep it handly though because its so well researched as far as conversions etc. Take a look at his souffle recipe, its written in confusing format with all ingredients lumped together making it very time consuming to read.

It just doesn't compare to French Professional Pastry Series

Bilheux, Marly, Alain Escoffier, Roland Bilheux
$69.95

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