Hot vanilla soufflés from Pastry School: 100 Step-by-Step Recipes (page 162) by Le Cordon Bleu

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Astrid5555 on December 25, 2019

    Prepared the pastry cream a day ahead, on the day of serving I just whipped the egg whites with the sugar and folded it into the prepared pastry cream. The soufflés rose beautifully, however after 15 minutes (the time stated in the recipe) the soufflés were nowhere near done. They needed almost 30 minutes until they had a browned top and looked similar to their recipe picture. Nonetheless, they tasted delicious and received rave reviews from my guests. Served with coffee ice cream on the side.

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