Our bakers give this souffle a thumbs up!
Who was up for tackling souffle this week? Leave your links here!
This week we’re amping up the flavor on a souffle with salted caramel. Get out your whisks, posting date is August 14!
- 1½ cups (300 g) granulated sugar, plus more for the soufflé dish
- 1 tablespoon light corn syrup
- ½ cup (120 ml) heavy cream, at room temperature
- 2 teaspoons fleur de sel
- 1 cup (240 ml) whole milk
- 5 large egg yolks, at room temperature
- 3 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 6 large egg whites, at room temperature
- ¾ teaspoon cream of tartar
- ½ teaspoon kosher salt
- Unsweetened whipped cream (optional)
- Preheat the oven to 400°F (205°C) and position a rack in the lower third of the oven. Lightly butter the bottom and sides of a 2-quart (2-L) soufflé dish. Dust the soufflé dish with sugar (so that it adheres to the butter) and knock out the excess.
- In a large saucepan with high sides, combine 1 cup (200 g) sugar, ¼ cup (60 ml) water, and the corn syrup. Stir the mixture gently so you don’t splash any of it up the sides of the pan. Turn the heat to medium-high and continue stirring until the sugar dissolves. Increase the heat to high, stop stirring, clip on a candy thermometer (making sure the bulb is immersed in the sugar but not touching the pan), and allow the mixture to boil. Once it begins to turn a rich, dark caramel color and the thermometer reads 345°F (175°C), 5 to 8 minutes (don’t worry if it takes longer, the actual time is reliant on so many factors), remove it from the heat; do not overcook. Gently and slowly stream in the heavy cream (it will bubble up, so be careful). Stir in the fleur de sel. Return the mixture to medium-low heat; don’t worry if the caramel mixture begins to harden—it will easily melt again as it reheats. Add the milk and stir to combine. Reduce the heat to low. Leave the mixture on the heat while you prep the egg yolks.
- In a large bowl, whisk together the egg yolks and ¼ cup (50 g) sugar. Sprinkle the mixture with the flour, then the cornstarch, and whisk until completely combined. Pour one-third of the caramel mixture into the egg mixture, whisking the egg mixture constantly. Slowly stream in the rest of the caramel while whisking constantly until combined. Set the bowl aside.
- In the bowl of a standing mixer fitted with the whisk attachment (or using a whisk and bowl and a ready arm), whisk the egg whites on high speed for 1 minute. Sprinkle the cream of tartar and salt over the whites and continue whisking on high speed until the egg whites form soft peaks. Slowly stream in the remaining ¼ cup (50 g) sugar, and continue beating until stiff (but not dry) peaks form. Using a rubber spatula, gently fold one-quarter of the stiff egg-white mixture into the caramel mixture until almost combined. The caramel mixture will begin to lighten. Fold another quarter of the egg-white mixture into the caramel mixture until nearly combined. Finally, add the remaining egg-white mixture to the caramel mixture and fold gently until completely combined.
- Transfer the soufflé batter to the prepared dish. For an even rise, run your thumb around the inside edge of the dish to wipe away any stray batter. Place the soufflé in the oven, and immediately reduce the oven temperature to 375°F (190°C). Avoid opening the oven door during the recommended baking time. Bake until the soufflé is puffy and dry to the touch, and the center is just about set but slightly jiggly (that is, slightly jiggly, not crazy ripply), 22 to 30 minutes.
- Transfer the hot soufflé dish to a serving platter and serve immediately as is or with unsweetened whipped cream, if you like.
One rogue baker and lots of finger licking this week!
Leave ’em here, did you like this sweet & salty treat?
We’re going to be continuing with cakes for a while. Last time, a sheet cake; this week it’s a pound cake with a twist! Will you gild the lily, or leave it as a plain pound cake?
Posting date is April 26!
- 1 cup (130 g) all-purpose flour
- ¾ cup (90 g) cake flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 6 ounces (170 grams) unsalted high-fat/European-style (cultured) unsalted butter, softened, plus more for the pan
- 1¼ cups (250 g) granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- ¾ cup (180 ml) heavy cream
- ½ cup (110 g) firmly packed dark brown sugar
- ½ cup (120 ml) heavy cream
- 2½ ounces (5 tablespoons/70 g) high-fat/European-style (cultured) unsalted butter
- 1¾ teaspoons fleur de sel
- ¼ to ½ cup (30 to 55 g) confectioners’ sugar, sifted
- Preheat the oven to 350°F (175°C) and position a rack in the center of the oven. Butter the bottom and sides of a 9-by-5-inch (23-by-12-cm) loaf pan. Place a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two long sides of the pan and overhang slightly. (This will make it easy to remove the pound cake from the pan after it is baked.) Butter the parchment paper, dust with flour, and knock out the excess flour.
- In a medium bowl, sift together the all-purpose flour, cake flour, baking powder, and kosher salt.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on high speed until fluffy, 4 to 5 minutes. Add the vanilla and beat again for about 15 seconds to incorporate. Scrape down the sides and bottom and turn the mixer to medium-low. Add the eggs and the egg yolks, one at a time, beating for about 1 minute after each addition. Scrape down the sides and bottom of the bowl again and beat for 10 seconds.
- Turn the mixer to low and add the flour mixture in three parts, alternating with the cream, beginning and ending with the flour mixture.
- Transfer the batter to the prepared pan, smooth the top with an offset spatula, and bake until a skewer inserted into the center of the loaf comes out with a few moist crumbs, 55 to 65 minutes. (If the top of your cake begins to darken too much before it is done in the middle, tent the pan with aluminum foil and continue baking.)
- Place the pan on a cooling rack for 15 minutes. Using a small knife or offset spatula, gently loosen the cake from the sides of the pan, pull up on the parchment paper to lift the cake out of the pan, and place it directly on the cooling rack.
- You can eat the cake the same day it’s baked, but ideally you will want to wait 12 to 24 hours, as it tastes better on the second day. Glaze the cake the same day you plan on serving it. (This cake is also delicious sans glaze.)
- In a medium saucepan over low heat, stir together the brown sugar, cream, and butter. When the butter is half melted, increase the heat to medium-high and bring the mixture to a boil. Whisking constantly, boil the mixture for 1½ minutes. Remove from the heat, whisk the mixture vigorously for 1 minute to release excess heat, and add ¾ teaspoon fleur de sel. Let cool for 5 minutes.
- Add ¼ cup (30 g) confectioners’ sugar and whisk until combined. Continue adding confectioners’ sugar, a tablespoon at a time, until the mixture is pourable and slightly thick (it will thicken more as it cools); you may not use all of the confectioners’ sugar.
- Place the cake on a wire rack set over a half sheet pan covered in parchment (to catch the excess caramel and make cleanup easier). Use a bamboo skewer and poke several holes in the cake. Pour the warm caramel glaze over the cake to cover. If you are feeling generous, you can spoon any of the glaze that collected on the parchment below back over the cake one more time. Sprinkle evenly with the remaining 1 teaspoon fleur de sel. Cut off the very ends of the cake and discard. Slice and serve.
Even our resident banana haters bravely baked this week. And West Side Baker went rogue, although I think baking for a wedding has redefined what it means to go rogue!
We’re now on our last ten recipes in Elements! Leave your links for the tart here.
What did you all think?