POMME SOUFFLÃ©E RECETTES RECIPE
|1 pound Yukon gold or other baking potatoes, scrubbed clean|
|1 tablespoon coarse sea salt|
|3 tablespoons unsalted butter, diced|
|Fine sea salt|
|1/2 cup flour, sifted|
|2 medium eggs|
|Freshly ground black pepper|
|Vegetable oil for deep frying|
- Combine the potatoes and coarse sea salt in a large saucepan, and add enough cold water to cover by 1 inch. Bring to a boil over medium-high heat and cook, uncovered, until the potatoes are tender all the way through when tested with a knife. Drain and let stand until just cool enough to handle. Peel the potatoes and pass them through a food mill; this will yield about 2 cups of potatoes.
- Preheat the oven to 300 degrees. Line a medium baking dish with parchment paper. Spread the potatoes in the dish and bake for 10 minutes, stirring halfway through, to evaporate some of their moisture.
- Prepare the pâte-à-choux: combine the butter, 1/2 teaspoon fine sea salt and 1/2 cup water in a medium saucepan. Place over medium-high heat and bring to a boil. Remove from heat, add flour all at once and stir vigorously with a wooden spoon until incorporated. Return to low heat and stir for 1 minute, until the mixture forms a ball and pulls away from the sides of the pan. Stir for 3 more minutes to evaporate some of the moisture.
- Transfer to a medium mixing bowl and let cool for 2 minutes. Meanwhile, in a small bowl, beat 1 egg lightly with a fork. Set aside. Add the second egg to the potato mixture and stir with a spatula until well blended. Stir in the beaten egg, tablespoon by tablespoon, just enough to make the pâte-à-choux smooth, shiny and elastic; the entire egg may not be needed.
- Add the potatoes to the pâte-à-choux, season with pepper and beat with a spatula to combine. (To store for up to 8 hours, place a piece of plastic wrap directly on the surface, cover and refrigerate.)
- Heat 4 inches of oil in a deep fryer or large saucepan until a candy thermometer registers 320 to 340 degrees. Line a medium baking dish with a double layer of paper towels. The first pomme dauphine will be a test of the seasoning and the oil temperature. Using 2 tablespoons of the potato mixture, shape a 1-inch ball and drop it into the oil. It should fall to the bottom and bob up after a few seconds. (If it doesn’t, the oil isn’t hot enough.)
- Fry until puffy, golden and crisp, about 3 minutes, flipping it from time to time with a mesh skimmer. Remove from the oil with the skimmer, transfer to the prepared dish and season with a pinch of salt. Shake the dish lightly so the paper towels absorb excess oil. Let cool for a minute, taste and adjust the seasoning of the potato mixture accordingly.
- Repeat with the remaining potato mixture, frying the pommes in batches of 3 or 4 and stirring them gently with a skimmer so they will not stick to each other. Keep warm in a 300-degree oven until all the batter is used. Serve immediately.
Calories 182, CarbohydrateContent 21 grams, FatContent 9 grams, FiberContent 2 grams, ProteinContent 5 grams, SaturatedFatContent 4 grams, SodiumContent 255 milligrams, SugarContent 1 gram, TransFatContent 0 grams, UnsaturatedFatContent 4 grams
JAPANESE SOUFFLÉ PANCAKES RECIPE – NYT COOKING
Provided by: Daniela Galarza
Total time: 30 minutes
Yield: 8 pancakes
|4 egg whites and 2 egg yolks from 4 large eggs, separated and chilled|
|6 tablespoons granulated sugar|
|2 teaspoons vanilla extract|
|1 teaspoon baking powder|
|6 tablespoons cake flour|
|1/4 cup milk, chilled|
|1/2 teaspoon fresh lemon juice|
|1/2 teaspoon kosher salt|
|Unsalted butter, for greasing and serving|
|Maple syrup, for serving|
|Confectioners’ sugar, whipped cream and fresh berries, for serving (optional)|
- Place egg whites in the bowl of a stand mixer or a medium bowl; set aside. Place egg yolks in a large bowl. Add 1 tablespoon granulated sugar, the vanilla and baking powder to egg yolks and whisk until blended. Add flour and milk; whisk until fully combined.
- Add lemon juice and salt to egg whites. Using a stand mixer fitted with the whisk attachment or a hand mixer, whip mixture on medium speed until foamy, about 1 minute. Continue to whip over medium while gradually sprinkling with remaining 5 tablespoons granulated sugar. Turn speed to high and whip until stiff, glossy peaks form and mixture doubles in size, about 1 minute. Take care not to overbeat meringue.
- Heat a lidded nonstick skillet over the lowest heat setting and set the lid aside.
- Using a rubber spatula, scoop about 1/3 of meringue into egg yolk mixture and gently fold almost combined. Repeat with half the remaining meringue until almost combined, then fold in the remaining meringue just until no streaks remain.
- Carefully grease the warm skillet and the inside of four 3-inch-wide pastry rings (they should be at least 1 1/2 inches tall) using the butter. Check the heat of the pan by sprinkling a bit of water in it: Droplets should steam off the surface, but not dance or sputter. Place the greased pastry rings in the warm pan and ladle a scant 1/2 cup batter into each ring. Place lid on top of skillet and cook pancakes on very low heat until they start to rise and a few small bubbles start to form on top, 3 to 4 minutes.
- Remove lid, carefully slide a flat spatula underneath each pancake and position another spatula on top, then gently flip pancakes in their rings. Immediately replace lid and cook until pancakes are cooked through and spring back to the touch, 2 to 3 minutes. Transfer cooked pancakes to a platter, grease the skillet and pastry rings and repeat to make 4 additional pancakes.
- Top pancakes with a pat of butter and drizzle with maple syrup; serve immediately. Serve with any combination of confectioners’ sugar, whipped cream and berries, if desired.
@context http//schema.org, Calories 95, UnsaturatedFatContent 1 gram, CarbohydrateContent 15 grams, FatContent 2 grams, FiberContent 0 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 101 milligrams, SugarContent 10 grams, TransFatContent 0 grams
JAPANESE SOUFFLE PANCAKES – COOKIDOO® – LA PLATEFORME DE RECETTES …
Provided by: Vorwerk International & Co. KmG
Total time: 40 minutes
Prep time: 15 minutes
Cook time: 40 minutes
Yield: 8 pieces
|4 large eggs|
|¼ tsp cream of tartar|
|3 tbsp sugar|
|3 oz cake flour|
|2 oz whole milk|
|2 tsp baking powder|
|1 tsp vanilla extract|
|1 tbsp mayonnaise|
|non-stick spray oil|
|4 tbsp water|
Calories 111 kcal, CarbohydrateContent 14 g, FatContent 4 g, ProteinContent 4 g
How to bake a souffle crepe?
Place a crepe on a parchment paper-lined rimmed sheet tray. Spoon a 4-ounce ladle of souffle batter in the middle. Fold in half, like a taco. Repeat with the remaining crepes and souffle batter. Bake until the souffle filling puffs up a little, 12 to 15 minutes. Dust with powdered sugar and sprinkle with orange zest.
How to cook Crepes on the stove top?
Directions. In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour. Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden.
How do you make crepes with milk and butter?
Directions. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
How to cook strawberry and cream cream crepes?
Directions. Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter. Delicious and rich – these strawberry and cream crepes are worth every bite.