how do u make souflay or how ever its spelt =s?

Question

sorry bout the spelling but if u know what im talkin about please help

Answer 1

Cheese Souffle

Preheat oven to 350 degrees. Set pan of water in oven. Prepare an 8 cup
couffle dish (4" to 5" high). Butter dish and sprinkle with 2 tablespoons
dry bread crumbs. Cook 2 1/2 tablespoons butter and 3 tablespoons flour
together slowly to make roux (foamy and frothy). Pour 3/4 cup scalded
milk into roux, stirring with wire whisk; cook until thick. Add 1/2
teaspoon salt, dash each pepper and nutmeg. Add 3 egg yolks to sauce.
Beat 6 egg whites (3/4 cup); add dash salt and 1/4 teaspoon cream of
tartar, continue beating until soft peaks form. Put big dolop of egg
white into sauce. Add 1 cup grated Swiss chees (Gruyere) or 1 cup
chopped seafood. Fold egg whites into sauce. Fill mold to 2/3. Set in
pan of water in oven. Bake 1 hr. to 1 hr. 15 minutes. Can leave in
warm oven for 1/2 hr. if necessary. Serves 6 to 8


Chocolate Souffle
These baked chocolate desserts are classics in international patisserie.
Makes 6 individual souffles

For the souffle:

1/4 cup butter, softened
1/2 cup flour
1 cup milk
1-1/2 oz couverture*
2 heaping tablespoons cocoa powder
5 egg whites
4 egg yolks
6 tablespoons sugar

You will also need: six 3-inch souffle dishes, melted butter, sugar, confectioners' sugar.

Preheat the oven to 400F. Prepare the dishes as shown below. Work the flour into the butter, form into a roll, and break into small pieces. Bring the milk, couverture, and cocoa powder to a boil. Stir in the flour-butter paste. Remove the hot, smoothly bound mixture from the heat, and stir in 1 egg white. Transfer the mixture to a bowl and let cool until lukewarm. Stir in the egg yolks one at a time. Whip the remaining egg whites with the sugar until soft. Stir a quarter of the egg whites into the batter, then fold in the rest. Spoon the mixture into molds and stand in a pan of hot water (176F), with the water 1 inch below the rims. Bake for 40 minutes. Remove from the oven, sift with confectioners' sugar, and serve immediately.



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To make a chocolate souffle:

Grease the dishes with melted, almost cold butter, and dust with sugar. The sides and base must be completely coated. Tip out the surplus sugar.

Pour the milk into a saucepan. Chop the couverture and add. Sift in the cocoa powder and bring to a boil while stirring.

Add the pieces of flour-butter paste one at a time and stir into the boiling milk until the flour binds the liquid into a homogeneous mass.

Whisk the egg yolks into the warm mixture one at a time, and continue to stir until the mixture is smooth and creamy again. Remove from the heat and stir in 1 egg white.

Stir in a quarter of the whipped egg whites with a whisk to lighten the batter. Fold in the remainder of the whipped egg whites with a wooden spoon.

Fill the souffle dishes to within 1/2 inch of the top, place in a pan of hot water, and cook in the preheated oven for 40 minutes.

The classic sauce for a chocolate souffle is creme l'anglaise, a simple vanilla sauce cooked to the point where it coats the back of a spoon. Another fine touch is Creme Chantilly, a semi-stiff whipped cream flavored with vanilla.

Answer 2

Butternut Squash Souffle or Kugel
This is a delicious healthy side dish. Pretty enough for company, but kids enjoy the sweet taste! Fresh squash is easy to cook in the microwave, but frozen tastes just as good.
1/2 cup flour
1/4-1/2 cup sugar
1/2 cup oil
3 eggs
1 1/2 cups milk
1-1 1/2 lb butternut squash or 2 (12 ounce) boxes frozen squash, thawed
2 tablespoons cinnamon sugar (optional)
10 servings

1. preheat oven to 350.
2. if using fresh squash, microwave- cut in half, remove seeds, place cut side down in small amount of water, cover with plastic wrap and cook on high 15 minutes.
3. Scrape flesh from skin- should be 3-4 cups.
4. beat together flour, sugar, oil, eggs, and milk.
5. add squash and mix well.
6. bake in 9x13 glass or ceramic baking dish for 60 minutes.
7. can sprinkle cinnamon sugar on top after 30 minutes in oven (kids like it!).


There are alot of recipes you can make from a souffle...souffle is mainly the egg ingredients, then if you want to spice it up abit, you add what you like..

Answer 3

Soufflé (Soo-flay)

From Wikipedia, the free encyclopedia


A soufflé is a light, fluffy baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up" — an apt description of what happens to this combination of custard and egg whites.

Every soufflé is made from 2 basic components:

a base of your flavored cream sauce or purée

beaten egg whites.

The base provides the flavor and the whites provide the "lift". Common varieties for the base include cheese, chocolate, and lemon (the last two used for desserts, with a good deal of sugar). When it comes out of the oven, a soufflé is generally very large and fluffy, and will "fall" after 20 or 30 minutes (as risen dough does).

Soufflé can be made in containers of all shapes and sizes, but it is traditional to make soufflé in "soufflé cups" or ramekins.

good luck.

Answer 4

souffle.

Whip the crap out of some egg whites. Add CReam of Tartar so that they do not inflate. Fold in Confectioners sugar and whatever other flavorings you want.

Put in or on whatever you want (pie, cookies, souffle dish ETC. and baake at 375 until browned

SO yummy have fun.

Answer 5

Sorry but kitchen is not my kingdom

Answer 6

don't know.