Ingredients
- 90 gr. flour
- 90 gr. butter, softened
- 360 gr. whole milk
- 30 gr. PreGel 5-Star Chef Pastry Select™ Peach-Mango Compound
- 120 gr. egg yolks
- 90 gr. sugar
- 180 gr. egg whites
Method
- In the bowl of an electric mixer, paddle together the flour and soft butter until smooth and homogeneous.
- Heat the milk to a simmer.
- Whisk in the smooth butter and flour mixture.
- Whisk constantly on medium heat until the mixture boils and thickens. Cook an additional 2 – 3′ to cook out any raw flour taste.
- Remove from the heat and add in PreGel 5-Star Chef Pastry Select™ Peach-Mango Compound.
- Transfer this mixture to the bowl of an electric mixer and using the paddle, mix on medium-low speed until cooled.
- Add in the egg yolks slowly until well incorporated.
- Add half of the sugar to the egg whites to the bowl of an electric mixer and, using the whip, beat on medium speed until soft peaks form.
- Slowly add in the remaining sugar to stiffen the meringue.
- Fold the meringue into the thickened milk mixture in thirds, being careful not to deflate the meringue.
- Portion into buttered and sugared ramekins and bake at 188 °C for about 12 – 15′, or until the soufflé is well risen and the tops are
- lightly golden brown.
- Dust the tops with confectioner’s sugar and serve immediately.