{"id":14503,"date":"2020-05-26T06:23:53","date_gmt":"2020-05-26T05:23:53","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/05\/26\/vanilla-souffle-delicious-france\/"},"modified":"2024-10-24T17:18:07","modified_gmt":"2024-10-24T09:18:07","slug":"vanilla-souffle-delicious-france","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/05\/26\/vanilla-souffle-delicious-france\/","title":{"rendered":"Vanilla Souffle – Delicious France!"},"content":{"rendered":"\n

Wer reist nach Frankreich, ohne dort ein Souffle zu essen? Ja, das gehoert einfach so dazu, wie das Tuepfchen auf dem i! Auf unserer Kulinarischen Weltreise<\/a>  reisen wir diesen Monat nach Frankreich! Und die Franzosen sind Meister im Souffle kochen! Ich habe schon einige gekocht und sie sind immer ein Highlight eines Mahles!<\/p>\n\n\n\n

************<\/p>\n\n\n\n

Who travels to France and doesn\u2019t eat Souffle? Yes, it just belongs to France like the dot on the i! On our culinary world tour<\/a> we are in France this month. And the French are masters of cooking souffle! I have already cooked quite a few souffles and they are always a highlight on every table!<\/em><\/p>\n\n\n\n

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Fuer 4-6 Portionen:
1 EL Butter
4 Eier, getrennt
300 ml Milch
50 g Mehl
40 g Zucker
10 g Vanilla Extrakt
1 Prise Salz
40 g Zucker<\/p>\n\n\n\n

Puderzucker
Beeren<\/p>\n\n\n\n

4-6 Ramequins einfetten und mit etwas Zucker ausstreuen.
In einem Topf die Milch aufwaermen. Die Eier trennen und in einem separaten Topf die Eigelbe mit 40 g Zucker aufschlagen, bis die Masse hell ist. Das Mehl zugeben und gut vermischen. Nun ca 1\/3 der waremen Milch dazu geben und mischen, dann den Rest der Milch zugeben und auf die warme Kochplatte geben. Gut mischen und aufkochen, dabei immerzu mischen. Nach ca 2 Minuten wird die Masse dick. Von der Kochplatte nehmen und das Vanille Extrakt dazu mischen. Alles in eine grosse Schuessel geben und leicht auskuehlen lassen.
In einer separaten Schuessel die Eiweisse mit der Prise Salz steif schlagen. Langsam die uebrigen 40 g Zucker dazu geben und weiter schlagen, bis die Masse glaenzt. Dann sorgfaeltig dieses Eiweiss unter die Eigelbmischung ziehen. Die Masse in die vorbereiteten Ramequins geben, bis ca 1.5 cm unter den Rand. Die Ramequins auf ein Backblech geben und bei 190 C Grad ca 25-30 Minuten backen. Sie sollten ca 2 cm ueber den Rand hoch wachsen.
Mit Puderzucker und Beeren dekorieren und noch warm servieren.<\/p>\n\n\n\n

************<\/p>\n\n\n\n

For 4-6 Portions:<\/em>
1 tbsp Butter<\/em>
4 Eggs, divided<\/em>
300 ml Milk<\/em>
50 g Flour<\/em>
40 g Sugar<\/em>
10 g Vanilla Extract<\/em>
1 Pinch of Salt<\/em>
40 g Sugar<\/em><\/p>\n\n\n\n

Icing Sugar<\/em>
Berries<\/em><\/p>\n\n\n\n

Grease 4-6 Ramekins and sprinkle them with some sugar.<\/em>
Heat the milk in a pot. Divide the eggs and beat the egg-yolks with 40 g of sugar in a separate pot until the eggs turn pale. Add the flour and mix well. Then add 1\/3 of the warm milk and mix, then add the rest of the milk and mix well. Put back onto the stove and bring to a boil, while beating it all the time. After about 2 minutes the mass will thicken. Take from the heat and add the vanilla extract. Pour into a large bowl and let cool slightly.<\/em>
In a separate bowl beat the egg-whites with the pinch of salt until stiff. Slowly add the 40 g sugar and go on beating until shiny. Now carefully fold into the egg-yolk mixture. Distribute into the prepared ramekins, but only approx. 1.5 cm under the rim. Put them onto a baking tray and bake in the oven at 190 C for 25-30 minutes. They should rise approx. 2 cm over the top.<\/em>
Sprinkle with icing sugar and serve warm with berries!<\/em><\/p>\n\n\n\n

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Franzoesische Rezepte auf meinem Blog:
French recipes on my blog:<\/em><\/p>\n

Schokolade Madeleines<\/a>
Coq a l\u2019Orange<\/a>
Herbstlicher Flammkuchen<\/a> 
Boeuf Bourguignon<\/a>
Elsaesser Flammkuchen<\/a>
Rosmarin-Kaese Mini-Gugelhoepfchen<\/a><\/p>\n\n\n

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Hier sind alle Links zu meinen Mitreisenden!<\/p>\n

Pane-Bistecca:\u00a0Os a Moelle au Boeuf\u00a0<\/a>und:\u00a0Vanilla Caramel Madeleines\u00a0<\/a>und:\u00a0Gougeres von Alain Ducasse und <\/a>Vanilla Souffle<\/a> und <\/a>Rhabarber Tarte Tatin<\/a><\/p>\n

Brittas Kochbuch:\u00a0Coq au Riesling\u00a0<\/a>und:\u00a0Quiche Lorraine<\/a>\u00a0und:\u00a0Axoa de canard d\u2019Espelette<\/a> und: Couquettes\u00a0<\/a><\/p>\n

SilverTravellers:\u00a0Gulasch mit Pilzen und Rotwein<\/a><\/p>\n

magenkratzerl:\u00a0Gefuellte Artischocken\u00a0<\/a>und:\u00a0Kouign Patates \u2013 Bretonische Kartoffel-Kaeseplaetzchen <\/a>und Galette mit Sardinen und eingelegten Zitronen<\/a><\/p>\n

Mein wunderbares Chaos:\u00a0Canneles Bordelais\u00a0<\/a>und:\u00a0Tarte Dijon<\/a>\u00a0und:\u00a0Pain Brie<\/a>\u00a0<\/p>\n

Kuechenlatein:\u00a0Poilane \u2013 The secret of the world-famous bread bakery\u00a0<\/a>und:\u00a0Sauerteigbrot im Poilane Stil\u00a0<\/a>und:\u00a0Tartine for\u2019Bon<\/a>\u00a0und:\u00a0Strassburger Zwiebelsuppe<\/a>\u00a0und:\u00a0Kastenbrot mit Pfeffer und der perfekte Toast\u00a0<\/a>und: Orgeat Sirup <\/a>und: Le Mauresque und andere franzoesische Aperitifs<\/a><\/p>\n

Volkermampft:\u00a0Pain au cafe \u2013 Espresso Brot\u00a0<\/a>und:\u00a0Boeuf Bourguignon <\/a>und: le Pain au Levain<\/a> und Bouillabaisse a la Marseille<\/a> und Pain Marette<\/a>\u00a0<\/p>\n

Backmaedchen 1967:\u00a0Clafoutis \u2013 Franzoesischer Kirschauflauf\u00a0<\/a>und:\u00a0Eclairs mit Creme patissiere<\/a><\/p>\n

zunehmend wild:\u00a0Mousse au Chocolat mit Sanddorn-Honig<\/a><\/p>\n

Brotwein:\u00a0Franzoesisches Baguette<\/a> und: Franzoesisches Landbrot mit Sauerteig<\/a> und: Crepe Grundteig fuer Teig und Crepes Suzette<\/a> und Galette Bretonne<\/a>\u00a0<\/p>\n

Zimtkringel:\u00a0Tarte Bourdaloue aux poires et frangipane<\/a>\u00a0<\/p>\n

Moereneck:\u00a0Creme Caramel<\/a>\u00a0<\/p>\n

Chili and Ciabatta:\u00a0Fondant au Chocolate<\/a>\u00a0und:\u00a0Le Broufado \u2013 Schmorfleisch aus der Camargue<\/a>\u00a0und:\u00a0Chinoise Alsacien<\/a> und: Koeniginpastetchen mit Kalbsbries und Morcheln<\/a>\u00a0<\/p>\n

Salon Matilda: Macha Macarons<\/a><\/p>\n

Kuechenmomente: Cake Marbre Framboise<\/a> und: Financiers aux Myrtilles\u00a0<\/a><\/p>\n

Liebe und Kochen: Eclairs au Chocolat<\/a><\/p>\n

Fraenkische Tapas: Tarte Tatin<\/a><\/p>\n

Turbohausfrau: Radieschenblaettersuppe<\/a><\/p>\n

Salzig, suess und lecker: Bretonische Vorspeisen aus Concarneau<\/a>\u00a0<\/p>\n

Helden der Vorzeit: Gateau Reine de Saba<\/a><\/p>\n

Kaffeebohne: Zwiebel Tarte<\/a><\/p>\n

Coffee2stay: Gateau de nuage aux fraises <\/a>und: Franzoesisches Kaesesouffle<\/a><\/p>\n

Tanz auf der Tomate: Le Croque Monsieur<\/a><\/p>\n

Tanjas Bunte Welt: Franzoesische Crepe Suzette<\/a><\/p>\n

Go on Travel: Eclair Rezept<\/a><\/p>\n\n\n

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Wer reist nach Frankreich, ohne dort ein Souffle zu essen? Ja, das gehoert einfach so dazu, wie das Tuepfchen auf dem i!…<\/p>\n","protected":false},"author":5,"featured_media":161802,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,639,90,32,85,1280,288,261,34],"tags":[92,38,289,262,1391],"class_list":{"0":"post-14503","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-from-around-the-world","10":"category-beeren","11":"category-desserts","12":"category-eggs","13":"category-europa","14":"category-frankreich","15":"category-souffle","16":"category-sweets","17":"tag-berry","18":"tag-dessert","19":"tag-france","20":"tag-souffle","21":"tag-sweets-suesses","22":"post_format-post-format-gallery"},"yoast_head":"\nVanilla Souffle - Delicious France![:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2020\/05\/26\/vanilla-souffle-delicious-france\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vanilla Souffle - Delicious France!\" \/>\n<meta property=\"og:description\" content=\"Wer reist nach Frankreich, ohne dort ein Souffle zu essen? 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