This week was a rough one. Do you ever have one of those weeks where everything goes wrong. Yea, I just had one of those. A few very large mousse wedding cakes were giving me lots and lots of trouble. In other words… they weren’t holding their form! That can pretty much be described as the worst case scenario. I had to re-set a few of the tiers a good 3-4 times.
The problem? It was a special order… without gelatin. At work, and most other places, we bind our mousses and creams with gelatin. There are some religions that don’t allow the eating of gelatin because it is made from the skin, bones, and connective tissue of pigs. From time to time we get special requests to make cakes without gelatin.
I typically suggest a nice buttercream in these cases, but what happens when the customer doesn’t want buttercream, but a mousse? Well… we have a bit of a challenge…
Agar-agar is a great replacement for gelatin, but sometimes things just go wrong… We make mistakes too! However, in the end, all cakes were made and then re-made until perfect for the customer. WE DID IT!, but not, unfortunately, without a little stress…
Did you know that Easter is in a week? A week?! No, I’m sorry I don’t believe you…
Are you doing brunch? Are you making ham? (I always associated Easter with ham…)…
What is your go-to Easter dessert?
Something light, fluffy, not too filling… Something that’s Spring-y and promotes good weather (GOOD WEATHER!). Something that pairs great with seasonal fruits.
Something like this???
Let’s make a classic Vanilla Soufflé for Easter!
Since you’ll be so full from the wonderfully enormous brunch and/or ham… these soufflés will be the perfect little ending to top it all off!
- 6 egg whites
- 4 egg yolks
- 95 g sugar
- 30 g flour
- 310 ml milk
- 1 vanilla bean
- Start by preparing the forms by brushing the inside of each form with melted butter and coating with sugar. This is important because it will prevent your souffles from sticking.
- Preheat the over to 190 Celsius or 375 Fahrenheit.
- Separate the eggs with the egg whites in your mixing bowl and the egg yolks in a medium-sized bowl.
- Add the sugar to the yolks and lightly whip with the hand until light and creamy. Add the flour and incorporate.
- Bring the milk and vanilla bean to a boil in a pot on the stove.
- Slowly pour the milk over top the egg yolks while stirring. Return the mixture to the pot and while stirring bring once again to a boil. Let simmer for a few minutes. Remove from heat and transfer to a new bowl.
- Whip the egg whites to soft peaks.
- Lightly fold the egg whites into the egg yolk mixture, being careful not to smash the air out of the egg whites.
- Fill the batter into the forms.
- Clean the edges of the ramekins with a paper towel. This will prevent the souffles from sticking!
- Bake for about 25 minutes until the souffles are golden on top.
- Serve immediately with a fresh fruit sauce of the season.