Friday, 17 March 2017

Genius Hour: Week 7

Vanilla Bean Soufflé

For the final week of my genius hour project I decided to make the dreaded....soufflé!! I thought this would be a fitting way to end my genius hour project as this dessert is by far the most challenging one I have made to date. Soufflés also have a stereotype of being a near impossible dish to make correctly. Although this was intimidating it was also motivating as I wanted to see if I could beat the stereotype and end my genius hour project with a bang. 

Making these vanilla bean soufflés ended up being the most challenging and rewarding baking experience I have had to date. I am so eager to share this experience with you through this blog post! You can find the recipe that I followed through the following link


1 vanilla bean/ pod
5 eggs
1/3 cup caster sugar
1/4 flour
1 cup and 1 tablespoon full fat milk 
powdered sugar for sprinkling 
1 tbsp butter for the ramekins 
1/4 cup caster sugar for the ramekins 
4 ramekins 


1. Preheat your oven to 400 degrees Fahrenheit 
2. Prepare the 4 ramekins, this step is very important and if done correctly will help your soufflés rise.  Melt the butter and lightly brush the inside of each ramekin. Using the 1/4 cup of caster sugar scoop 2 teaspoons into each ramekin. Roll the sugar around coating the inside surface of each ramekin. Tap out any excess sugar. 

3. Using a pairing knife, split the vanilla pod length wise. 

4. Separate your eggs. You will need 5 egg whites and 3 egg yolks in separate bowls. 

5. Add the 1/3 cup caster sugar into the bowl with the egg yolks. Whisk together these ingredients until the mixture becomes very light yellow in colour and has a mousse like texture. 

6. Add the flour into the yolk mixture, whisking until combined. 

7. Pour the milk into a pot over medium heat. 
7. Scrape in the vanilla seeds and place the pod in the milk as well. 

8. Remove the milk from the heat just before it reaches boiling point. 
9. Discard of the vanilla pod. Pour the milk over the yolk mixture a little bit at a time whisking continuously until combined. 

10. Pour the mixture back into the pot whisking continuously until it reaches a boil. 

11. Simmer for 2-3 minutes whisking continuously. 
12. Transfer the mixture into a separate clean bowl. 
13. Using an electric mixer, mix the egg whites until airy, fluffy, and able to form soft peaks. 

14. Whisk about 1/3 of the egg white mixture into the yolk mixture. Do not whisk too vigorously or you will risk taking the air out of the whites.

15. With a metal spoon GENTLY fold in the remaining two thirds of the whites. It is very important that the whites are folded in gently and carefully. 

16. Fill each of the ramekins to the top, and smooth over. 

17. Wipe the edges of each ramekin so that the soufflés do not get caught on any residue as they rise. 

18. Put the tray in the oven and bake for 15 minutes. DO NOT OPEN THE OVEN DOOR until they are ready. 

19. You will know the soufflés are done when they have substantially risen and are golden brown on top with white sides. 
20. Carefully remove the ramekins from the oven and sprinkle them with icing sugar. 

21. Serve immediately, and enjoy! 


I am so thrilled with the results of my soufflés, and honestly, I am very proud of myself for even attempting to make them. Keeping in mind that I had never made or even tasted a soufflé prior to today, I went into this baking experience expecting that they would not turn out. The process of making these soufflés was tedious and there were a lot of precise steps to follow. I will admit, that at time I grew frustrated through the process and making these soufflés took all of my attention. When the soufflés were finally in the oven, the waiting game began. This was probably the hardest part. I actually sat in front of the oven for the entire 15 minutes watching my soufflés rise and hoping that they would turn out. When my timer finally went off, I carefully removed the soufflés from the oven and was shocked with how amazing they looked!! 

They were golden brown on the top, white on the sides, and they had risen just as much as the ones pictured in the recipe I followed! I was over the moon! I quickly took photos, sprinkled the icing sugar on top, and plated my desserts. During this process I also frantically called my mom into the kitchen to show her my soufflés before they started to deflate. I had overcome the soufflé stereotype...but now it was time to taste them. My mom and I both tried a soufflé and the decision was unanimous, WE LOVED THEM. These soufflés were honestly sooooo delicious. The butter and sugar that lined the ramekins had caramelized to make the outsides crisp and sweet. The insides were light, fluffy, and full of a delicious vanilla bean flavour. Needless to say we both finished our soufflés very quickly. 

I am so proud of what I have accomplished with these soufflés and throughout my entire genius hour project. Baking has truly become a passion of mine, and I will continue to embark on new baking adventures even as this project comes to a close. Thank you for following my journey with genius hour! 

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