Saturday or Sunday Soufflé

Saturday or Sunday souffle day! Whether it be a sweet or savory this light decadent classic is beyond in my book. Here are a couple of recipes for your weekend from my class #5 recipes from Master Baking and Pastry Class a bazillion years ago.

** these photos taken with my iPhone a bazillion years ago too

Caramel and Pear Souffle


1/2 c Sugar

1T Water

2 ea Pears, peeled, halved and cored (I like Harry & David)

1/4 cup of Apple Juice

1 ea Small Cinnamon Stick

1 ea clove

1 cup Pastry Cream

1/2 c (4 Whites)


Preheat oven to 400F. Butter 4-8 ounce ramekins lightly with butter. Set ramekins on a kitchen towel in a deep baking pan. Bring a large pot of water to a boil.

Combine 1/4 cup of the sugar and the water in a small pan. Cook over medium heat until the sugar turns a deep golden brown. Immediately pour the sugar into the prepared ramekins, leaving about 2 teaspoons of caramel in the pan. Turn ramekins so the bottom of each ramekin is evenly coated.

In the pan with the two teaspoons of caramel, add pears, apple juice, cinnamon stick and clove. Bring the mixture to a simmer over medium heat and poach pears until they are very tender, about 10 minutes. Remove the clove and cinnamon stick and discard. Pure the pears and poaching liquid until very smooth.

Cool the pear puree to room temperature. Then mix the puree and the pastry cream until well blended and smooth.

Whip the egg whites until they are foamy, then gradually add the remaining sugar and beat until the whites form a medium peak. Fold the whites into the pastry cream mixture. Divide the mixture evenly and among the ramekins.

Add enough boiling water to come halfway up the sides of the ramekins. Bake for 18-20 minutes, or until the souffle has risen and the top golden brown.

Chocolate Souffle


Yield: 8 Souffles (40 oz ramekins)

4oz Bittersweet chocolate

1/2c Sugar

8 ea Cream of Tarter

Pinch of powdered sugar for dusting

Butter, for coating the molds

Sugar, for coating the molds


Preheat the oven to 450 F degrees. Butter and sugar 8 ramekins. Set aside.

Place the chocolate in a bowl and place the bowl over a pot of simmering, not hot water. As the chocolate melts, stir it gently with a wooden spoon. When all of the chocolate has melted, remove the bowl from the heat and add half of the sugar, stirring to combine. Allow chocolate mixture to cool.

When the chocolate is lukewarm, add the egg yolks and whip them into the chocolate until thoroughly blended. Set the chocolate/egg yolk aside.

In a Kitchen Aid mixing bowl, beat the egg whites until they are foamy. Add a pinch of cream of tarter, and combine to beat on medium speed until the whites form soft peaks. Then, gradually add the remaining sugar and combine to beat until whites form stiff peaks.

Fold in one third of the egg whites into the chocolate mixture. When the whites are incorporated, add the next third of whites. Repeat with the remaining third, folding until all of the whites are incorporated.

Ladle the batter into the prepared shuffle ramekins. Bake for 10-15 minutes, or until done.

Remove from the oven and dust the tops with powdered sugar. Serve.

Until Next Time…