Puffed Up

The French invented souffles - literally meaning puffed up -  in the late 18th century.  The basic technique promised to be a "new method of giving good and extremely cheap fashionable suppers at soirees," according to Louis Ude's The French Cook in 1813.  Because they collapse easily and must be served immediately after cooking, souffles intimidate many home cooks.  Karen trained at Le Cordon Bleu in Paris and we already covered most basics, so I chose this puffed up cake for my next class.

Souffles are made form two basic components a French crème pâtissière base/flavored cream sauce or purée  and egg whites beaten to a soft peak meringue.  They can be savoury with cheese and different veggies or sweet with chocolate or fruit purees.

We started with a roux and then tempered and added the eggs.
 

Once we finished the custards,  we beat the whites.



We combined the two mixtures - cheese custard and egg whites for the savory and chocolate custard and egg whites for the sweet.

And enjoyed.