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1
Prepare the souffle dish and affix the paper collar as directed on page 72.
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2
Slide the rack onto the lower-third level of the oven, and preheat to 400F.
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3
Whisk the flour and half the milk in a saucepan.
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4
When well blended, whisk in the remaining milk and the 1/3 cup sugar.
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5
Then bring to the boil and boil slowly, whisking, for 30 seconds.
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6
This is now a bouillie.
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7
Remove from heat; let cool for a moment, then, one by one, beat in the yolks and the optional butter.
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8
Whip the egg whites to soft peaks, sprinkle in the 2 tablespoons sugar, and beat to stiff, shining peaks (see page 100).
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9
Whisk the vanilla into the sauce base, then whisk in a quarter of the whites to lighten it.
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10
Delicately fold in remaining whites and turn the mixture into the prepared dish.
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11
Set in the oven, reduce heat to 375F, and bake until the souffle has begun to puff and brownabout 20 minutes.
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12
Rapidly slide out rack, and dust the top of the souffle with confectioners sugar.
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13
Continue baking until it has puffed high into the collar.
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14
When is it done?
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15
See page 73.
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16
Remove collar and serve at once.
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17
ORANGE SOUFFLE GRAND MARNIER.
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18
Follow the master recipe above, but puree the zest (colored part of peel) of a large orange with the 1/3 cup sugar in a blender or food processor, and use in the sauce base.
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19
Stir only 2 teaspoons vanilla into the base, but add 3 tablespoons orange liqueur.
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20
CHOCOLATE SOUFFLE.
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21
Follow the preceding master recipe, but prepare a 2-quart dish to serve 8.
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22
Preheat oven to 425F.
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23
Melt 7 ounces semisweet chocolate with 1/3 cup strong coffee (see page 103).
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24
Make sauce base as directed in master recipe, using 1/3 cup flour and 2 cups milk; whisk at the slow boil for 2 minutes.
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25
Off heat, beat in 3 tablespoons optional butter, 1 tablespoon vanilla extract, a big pinch of salt, 4 egg yolks, and the melted chocolate.
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26
Whip 6 egg whites to soft peaks, add 1/2 cup sugar and whip to shiny peaks (see page 100).
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27
Combine by ladling chocolate base down sides of egg-white bowl and folding rapidly to combine.
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28
Turn mixture into dish, set into oven, reduce to 375F, and bake for 40 minutes, or until puff starts.
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29
Dust with confectioners sugar and bake until done (see page 73).
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30
Serve with lightly whipped creme Chantilly (page 101).
