Vanilla soufflé "Snow White"

Category: Confectionery
Vanilla soufflé Snow White

Ingredients

Dough:
flour 150 g
butter 100 g
powdered sugar 50 g
vanilla sugar 0.5 h l
Filling:
milk 130 ml
cream (fat content 33%) 200 ml
vanilla pod 1 PC
eggs (large) 5 pieces
corn starch 65 g
sugar 170 g
cottage cheese (fat content 9%) 500 g
Glaze:
milk 120 ml
cream (fat content 33%) 120 ml
White chocolate 150 g
gelatin 7 g
water 20-30 ml
pistachios for sprinkling 50-100 g

Cooking method

  • 1. Boil 130 ml milk, 200 ml cream and cut vanilla pod and let it brew. Then strain.
  • 2. Combine flour with powdered sugar, well-chilled butter and vanilla, cut into pieces and blend until finely crumbled. Then knead the dough with your hands. Spread it over the bottom of the mold, lightly chop it and put it in the oven for ten minutes at 180 degrees - do not bake until tender, but only dry it slightly.
  • 3. Separate the whites from the yolks. Whisk the yolks with the cornstarch. With an immersion blender, beat the cottage cheese into a homogeneous mass (you can rub through a sieve).
  • 4. Warm up the milk-cream mixture to 90 degrees, add the yolks and warm up until slightly thickened. Add cottage cheese, stir until smooth and bring everything together to a boil.
  • Vanilla soufflé Snow White

The dish is designed for

10-12 servings

Time for preparing:

about 3 hours

Cooking program:

oven

National cuisine

austrian

Note

This most delicate soufflé, I hope, will appeal to lovers of baking with cottage cheese. Try it, highly recommend.
The recipe is taken from the book by K. Schumacher "Viennese Sweet Dishes". When baking, I used a 26 cm mold.
Cook with love and bon appetit!

barbariscka
Twist What a beauty!!
Twist
Vasilisa, Thank you!
It's really delicious - at first glance, confusing, but the result is worth it!
Natalia K.
Marina is so beautiful. I'm taking it to bookmarks. Just looking at the picture I can imagine how delicious it is
Twist
Natasha, Thank you!
.
Just looking at the picture I can imagine how delicious it is

Nata, this is mega tasty! Using this recipe as an example, I am convinced once again that the experience and knowledge of Viennese pastry chefs are expensive.
MariS
Marish,very delicate and beautiful soufflé! And it's great with my favorite cottage cheese!
Twist
Marisha, I'm glad that the recipe was to your taste!
Alexandra
My God, tenderness itself!

Marinochka, a wonderful dessert!
Galinaind
Wow, what a deliciousness-beauty ... Thanks for the recipe!

I love soufflé ... just adore ... who would make ...
But I took it away to bookmarks ...
SanechkaA
Marina, a magnificently beautiful soufflé! I can imagine how delicious it is! I have 2 questions: there is no convection, at what temperature is the oven better? And yet in your photo the soufflé has not fallen apart, is it really possible with curd baked goods? (I'm very afraid to take the "blower" out of the oven)
Twist
Alexandra, GalinaindThank you very much for your rating !!! I am very pleased that I liked the recipe!

Sanechka, if there is no convection, you can bake with the oven door ajar, but the baking time may increase slightly. Here you need to navigate on the spot. When baking with convection, any soufflé does not rise so actively, and, accordingly, does not fall off, slightly "shrinks".
In the case of baking with the oven door slightly open, you can insure yourself in the following way - turn off the oven 5-7 minutes before it is fully ready, close the door and leave the souffle for 20 minutes. Then open the door and hold it a little longer - the soufflé will gradually thicken and will not fall off sharply.
In this recipe, the curd mass does not rise much. But during the introduction of proteins, it increases decently in size.
SanechkaA
Thank you so much for such a detailed answer!
Twist
Sanechka, I will be glad if it comes in handy.
kolen
Please tell me when baking with convection (after laying out the curd mass), what should be the temperature in the oven? 180 degrees? And only corn starch or potato starch?
Gasha
Marish, delicious! Bookmarked it!
Twist
kolen, nice to meet!
what should be the temperature in the oven? 180 degrees? And only corn starch or potato starch?
Yes, you can 180C, and during baking, the temperature can be reduced if necessary.
In this case, it is still better to take cornstarch. Potato can give a gray, not at all appetizing color.

Gashenka, Thank you for your rating! I would be glad if the recipe comes in handy!
kolen
Good day. I baked it today. At 180 degrees with convection, after 20 minutes the soufflé began to darken from above and swelled. (I reduced the temperature to 150, but in the end after 40 minutes it was dark on the sides and top. It had little effect on the taste. Very tasty, but I will experiment with the temperature. And the milk with eggs and starch did not have time to "thicken a little" specifically thickened.)) Beat it then with a mixer with cottage cheese.
Twist
kolen, I am very glad that the soufflé turned out and did not disappoint with its taste! To be honest, this is one of the most capricious recipes I've ever made. Hopefully the baking will be even better next time.

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