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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Vanilla Bean Soufflé

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Vanilla Bean Soufflé Empty Vanilla Bean Soufflé

    Post by Lobo Sun 10 Jan 2016, 11:20 pm

    Vanilla Bean Soufflé Img23l
    Vanilla Bean Soufflé
    Vanilla Bean Soufflé Translucent
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    Prep Time: 20 minutes
    Cook Time: 55 minutes
    Servings: 6
    To produce a high-rising soufflé, beat the eggs in a copper bowl with a balloon whisk. This allows more air to be beaten into them, yielding greater volume. This recipe also calls for fastening a parchment-paper collar to the dish, which provides more support as the batter "climbs" the sides of the dish during baking.






    • 1K+

    Ingredients:


    • 1 cup milk
    • 1/2 vanilla bean
    • 2 Tbs. unsalted butter
    • 2 Tbs. all-purpose flour
    • 4 egg yolks
    • 1/4 tsp. salt
    • 1/3 cup superfine sugar
    • 6 egg whites
    • 1 Tbs. cognac
    • Confectioners' sugar for dusting (optional)

    Directions:

    Wrap a 25-by-8-inch piece of parchment paper around the outside of a 7-by-4-inch soufflé dish to create a collar. Secure it with a 36-inch-long piece of kitchen twine.

    In a small saucepan over medium heat, scald the milk, bringing it to just under a boil; reduce the heat to low. With a paring knife, cut the vanilla bean in half lengthwise. With the tip of the knife, open the pod to expose the seeds and scrape the seeds into the milk. Add the pieces of the pod and stir; keep warm.

    In another small saucepan over low heat, melt the butter and whisk in the flour until smooth. Cook, whisking constantly, for about 1 minute. Remove the pieces of pod from the milk and discard the pod. Gradually add the milk to the butter-flour mixture, whisking constantly until smooth. Increase the heat to medium-low and cook, stirring constantly until the mixture is thickened, 4 to 5 minutes. Remove from the heat.

    Position a rack in the lower third of an oven and preheat to 350°F.

    In a large bowl, combine the egg yolks and salt, and whisk until the mixture is thick and light in color. Gradually add the superfine sugar, whisking until the sugar is dissolved. Gradually stir the milk mixture into the yolk mixture until fully incorporated and smooth. Refrigerate the sauce for at least 15 minutes.

    In a copper beating bowl or mixing bowl, using a balloon whisk, beat the egg whites to soft peaks. (When the whisk is lifted straight out of the bowl and inverted, the whites should remain standing upright, with just a slight bend at the tip.)

    Remove the vanilla sauce from the refrigerator and stir in the cognac. Add about 1 cup of the egg whites and stir until smooth. Carefully fold in the remaining whites. Immediately pour the soufflé mixture into the soufflé dish. Bake until the top is golden brown and the soufflé is almost double in height, 45 to 50 minutes. Dust with confectioners' sugar and serve immediately.
    Williams-Sonoma Kitchen.
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