Taillevent Pear Souffles With Pear Wafers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEAR AND APPLE SOUFFLé



Pear and Apple Soufflé image

Fruit soufflés are dramatic and impressive yet so easy to make. This one will impress everyone at your table. Make the fruit puree well in advance, and beat the egg whites before you sit down to dinner. Then, when you're too full to eat anything more, fold the two together and put the soufflés in the oven. Just when you're beginning to think you could eat a little dessert, they'll be ready.

Provided by Martha Rose Shulman

Categories     dessert

Time 1h45m

Yield Serves six

Number Of Ingredients 9

Juice of 1/2 lemon
1 pound apples, peeled, cored and diced
1 1/2 pounds ripe, juicy pears, peeled, cored and diced
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon powdered ginger
Butter for the ramekin (or ramekins)
8 large egg whites
1/8 teaspoon cream of tartar

Steps:

  • Fill a bowl with water, and add the juice of 1/2 lemon. Place the fruit in the water as you prepare it. When all of the fruit is prepared, drain and transfer to a large, heavy saucepan. Add 1 tablespoon of the sugar, the vanilla and ginger, and 2 tablespoons water. Bring to a simmer over medium heat. Stir, and then turn the heat down to low, cover and simmer, stirring often, for 20 minutes. Uncover and continue to simmer for another 30 to 40 minutes, stirring often, until the fruit is very soft and beginning to stick to the pan. It may or may not look like applesauce, depending on the texture of the apples and pears that you used (Granny Smith apples, for example, will break down, whereas Galas will not). Remove from the heat, and transfer to a food processor fitted with the steel blade. Puree until smooth. Transfer to a large bowl, and allow to cool.
  • Preheat the oven to 425 degrees with the rack adjusted to the lowest position. Butter one 2-quart soufflé dish or six 6-ounce ramekins and dust with sugar (use about 1 1/2 tablespoons of the sugar).
  • In the bowl of a standing mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat the egg whites on low speed for one minute or until they foam. Add the cream of tartar, and continue to beat on low speed for one minute. Turn the speed to medium, and slowly stream in the remaining sugar while you continue to beat until there are firm, satiny peaks. Be careful not to overbeat.
  • Fold one third of the egg whites into the apple-pear puree to lighten it. Fold in the rest. Gently spoon into the ramekins or the soufflé dish, mounding it up over the top. Put the ramekins on a baking sheet, and place in the oven. Bake individual soufflés for about 10 minutes, until puffed and golden. They should still be runny on the inside. Bake a large soufflé for 15 to 20 minutes. Serve at once.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 1 gram, Carbohydrate 40 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 76 milligrams, Sugar 31 grams, TransFat 0 grams

PEAR GINGER SOUFFLE



Pear Ginger Souffle image

This souffle has a fruit-puree base, which makes it very light and intensely flavored.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes four 10-ounce souffles

Number Of Ingredients 10

Softened unsalted butter for dishes
5 tablespoons sugar, plus more for dishes
3 large ripe pears, preferably Bartlett
1 lemon, halved
1 piece of fresh ginger (3 inches), peeled and cut into smaller pieces
2 tablespoons cornstarch
3 large egg yolks
6 large egg whites
1 pinch of cream of tartar
2 tablespoons Poire William (pear-flavored eau de vie), optional

Steps:

  • Preheat oven to 400 degrees. Butter dishes well, coat with sugar, and tap out excess. Chill.
  • Peel, quarter, and core pears. Cut into 1-inch pieces. Squeeze lemon halves over pieces to prevent discoloring. Place pears and 2 tablespoons sugar in a small saucepan and cook, stirring frequently, over medium heat until they become a chunky sauce, about 10 minutes. Transfer to a food processor, and puree. Return to pan.
  • Using a clean garlic press, squeeze juice from ginger into puree; discard pulp. Continue cooking puree over low heat until thick and a spoon drawn through puree leaves a trail, about 15 minutes.
  • In a small bowl, dissolve the cornstarch in 2 tablespoons cold water. Stir into the puree, and bring to a boil, stirring constantly. Simmer a few minutes more. Transfer to a large bowl, and beat in egg yolks. Cover with plastic wrap, pressing it onto the surface of the mixture. Keep warm until ready to use.
  • In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 3 tablespoons sugar. Beat until stiff and glossy.
  • Spoon 1/3 of the whites into pear base. Add Poire William, if desired, and whisk until smooth. Quickly fold in remaining whites until combined. (Don't worry if there are some streaks.) Fill prepared dishes to about 1/4 inch from the top. Run your thumb around edge of dishes to make a groove. Sprinkle with granulated sugar if desired.
  • Bake 10 minutes at 400 degrees, then reduce heat to 375 degrees and continue baking for 10 minutes. Serve immediately.

TAILLEVENT PEAR SOUFFLE



Taillevent Pear Souffle image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield Eight servings

Number Of Ingredients 5

2 1/4 cups sugar
8 ripe Bartlett or Anjou pears
4 tablespoons eau de vie de poire
1 1/2 tablespoons unsalted butter
8 large egg whites

Steps:

  • In a saucepan, combine one and one-third cups of the sugar with three cups of water. Bring to a simmer and cook until the sugar dissolves. Remove from the heat.
  • Peel, core and quarter the pears. Place them in the saucepan, adding a little more water if necessary, so they are just covered with the syrup. Simmer gently until the pears are tender, about 20 minutes. Remove from the heat and drain. Discard the syrup.
  • Dice eight quarters of the pears. Puree the rest in a food processor. Return the puree to a saucepan and cook until it is reduced to about two cups.
  • In a saucepan, dissolve two-thirds cup of the sugar in one-third cup water. Cook over medium-high heat, without stirring, until the mixture reaches the hard-crack stage, 300 degrees on a candy thermometer. This is just before the sugar turns to caramel.
  • Immediately pour the hot sugar into the warm pear puree and stir. Add the eau de vie de poire.
  • Butter eight one-cup souffle dishes and dust them with the remaining sugar. Divide the diced pears among them. The souffle can be prepared ahead up to this point.
  • Preheat the oven to 475 degrees.
  • Beat the egg whites until they hold firm peaks but are still creamy. Fold the pear puree and egg whites together and spoon the mixture into each of the prepared souffle dishes.
  • Bake 8 to 10 minutes, until the souffles are puffed and nicely browned. Serve at once.

More about "taillevent pear souffles with pear wafers recipes"

BEST PEAR COULIS RECIPE - HOW TO MAKE GRATINéED PEAR SOUFFLé
WEB Dec 1, 2014 Run under the broiler for about 45 seconds until the tops are lightly browned (or brown the tops with a blowtorch). The Pear Coulis. Slice the pears about 1/4-inch …
From food52.com
  • In a saucepan, combine 1 1/3 cups of the sugar with 3 cups of water. Bring to the simmer and cook until the sugar dissolves. Remove from heat.


SPICED PEAR SOUFFLé - DOWNSHIFTOLOGY

From downshiftology.com
5/5 (4)
Total Time 40 mins
Category Dessert
Published Nov 15, 2022


16 EASY PEAR DESSERT RECIPES - WHAT TO BAKE WITH PEARS - THE …
WEB Jul 5, 2023 Almond Pear Tart. This French tart is a classic for a reason: It's as pretty as it is tasty. Slices of pears are placed in a pattern a top a creamy almond filling and baked …
From thepioneerwoman.com


TIME ENOUGH FOR PEARS - DESSERT FIRST
WEB Nov 24, 2010 I take photos of souffles and I realize they’ve supplanted ice cream as perhaps my least favorite foodstuff to photograph. I take photos and I imagine other …
From dessertfirstgirl.com


PEAR SOUFFLé - BOSSKITCHEN.COM
WEB Instructions. Preheat the oven to 200 ° C. Cut the pears into cubes. Butter an ovenproof dish. Cover the bottom of the pan with the pears. Separate eggs.
From bosskitchen.com


TAILLEVENT PEAR SOUFFLé RECIPE - EAT YOUR BOOKS
WEB Save this Taillevent pear soufflé recipe and more from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record to your own online …
From eatyourbooks.com


PEAR WAFERS - DONNA HAY
WEB Whole orange cake with extra virgin olive oil. fruit. wholemeal fruit scones. fruit. yoghurt and passionfruit syrup cake. fruit. yoyo biscuits with creamy passionfruit filling. Donna Hay …
From donnahay.com.au


PEAR BRANDY SOUFFLE SOUFFLé AUX POIRES WILLIAMS RECIPES
WEB Steps: Preheat oven to 400 degrees. Butter dishes well, coat with sugar, and tap out excess. Chill. Peel, quarter, and core pears. Cut into 1-inch pieces.
From tfrecipes.com


ORGANIC CHOCOLATE SOUFFLES WITH PEARS - FINE DINING LOVERS
WEB Sep 12, 2012 Stir the egg yolks and flour into the melted chocolate. Fold in the beaten egg whites and transfer the mixture to the prepared ramekins. Place a pear in each ramekin …
From finedininglovers.com


PEAR SORBET WITH PEAR WAFERS RECIPE | DELICIOUS. MAGAZINE
WEB Jul 31, 2006 Preheat the oven to 110°C/fan90°C/gas 1/4. Put the sugar and 50ml water in a pan over a low heat, stirring to dissolve the sugar. Increase the heat and boil for 2-3 minutes. Cool. Use a mandolin to slice …
From deliciousmagazine.co.uk


PEAR SOUFFLé | CUISINE TECHNIQUES - GREAT CHEFS
WEB Add pear brandy to the puree and let the mixture cool. Preheat the oven to 375 F. Butter six 4-inch (1 cup) soufflé molds and put some of the sugar in the molds; turn them to coat the sides and bottom with sugar, dumping …
From greatchefs.com


RICK STEIN'S PEAR SOUFFLé WITH PEAR CIDER ICE CREAM
WEB Dec 10, 2014 25g/1oz cornflour. For the soufflé. Butter, for greasing. 6 free-range egg whites. 50g/2oz caster sugar. DIRECTIONS. For the pear cider ice cream, heat the milk and 115g/4oz of the sugar in a saucepan …
From rosalyngambhir.com


PEAR AND VANILLA SOUFFLéS WITH APPLE SORBET RECIPE
WEB Jun 24, 2015 3. Preheat oven to 180C. Butter six 200ml ramekins, using upward strokes to help soufflés rise, then dust with sugar and shake out excess. Spoon a little reserved pear purée into the bases and set aside. …
From gourmettraveller.com.au


TAILLEVENT PEAR SOUFFLES WITH PEAR WAFERS ADAPTED FROM THE …
WEB Today. Watch. Shop
From pinterest.com


PEAR & VANILLA SOUFFLé - VALRHONA
WEB Bring the water, brown sugar and vanilla bean paste to a boil. Add the pears and cook on a very low heat with the lid on until you can slide a knife into them easily. Use the butter and flour to make a roux, then set it …
From valrhona.us


PEAR AND APPLE SOUFFLé RECIPES
WEB Juice of 1/2 lemon: 1 pound apples, peeled, cored and diced: 1 1/2 pounds ripe, juicy pears, peeled, cored and diced: 1/3 cup sugar: 1 teaspoon vanilla extract
From tfrecipes.com


RECIPES BAKED PEAR SOUFFLéS - SOSCUISINE
WEB Method. Preheat the oven to 190°C/375°F. Butter the ramekins or small aluminum moulds and coat them with a little sugar. Peel the pears, cut them in half and remove the core. Put the halves in a small saucepan …
From soscuisine.com


PEAR AND GINGER PAN SOUFFLé WITH BUTTERSCOTCH SAUCE
WEB Jul 31, 2017 2. Whisk the egg yolks with caster sugar until thick and foamy. Add the rum and mixed spice. In a bowl, beat the egg whites until stiff, then fold into the egg-yolk …
From nzwomansweeklyfood.co.nz


PEAR SOUFFLé RECIPE - UNDERGROUND COOKERY SCHOOL
WEB Pear Soufflé . Serves 4 . 6 Pears Juiced. 125g sugar. 1tsp corn flower. 4 egg whites. Juice of one lemon. Pinch Of Salt . Butter the ramaquins and dust with 25g of sugar; put in …
From undergroundcookeryschool.com


AMERICAN CONTEMPORARY; RISING TO THE OCCASION: SIMPLE …
WEB Oct 29, 1989 1. Butter a six-cup souffle dish and dust it with two tablespoons of the cheese. Set aside. 2. Bring one and two-thirds cups water with the olive oil to a simmer …
From nytimes.com


Related Search