Welcome to the art of French baking, where the simplest ingredients transform into an ethereal experience for the palate.
The soufflé, a culinary masterpiece, is a testament to the elegance and precision of French cuisine.
The image you’ve shared captures the quintessence of this classic dish—a cup soufflé, golden and risen, with a dusting of sugar powder that whispers of its delicate sweetness.
This delightful dessert, with its soft, airy texture and rich yet subtle flavor, is a ballet of balance: it’s both light and indulgent, simple and complex. The recipe you seek is a dance of eggs, sugar, and vanilla, a promise of a delectable journey through taste and texture. So, preheat your oven and prepare your whisk; we’re about to embark on a culinary adventure to create your very own cup of cloud-like indulgence.
Ingredients:
3 eggs (yolks and whites separated)
50g Sugar (divided into 15g for yolks and 35g for whites)
1g Salt (1/4 tsp)
20g All-purpose flour (2 tbsp)
180ml Milk
1 tsp Vanilla extract
Unsalted butter (for coating the cups)
Additional sugar (for coating the cups)
Powdered sugar for dusting
Equipment:
Two 250-430ml ramekins or oven-safe cups
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