Can You Gift Cards Online At New Look

soufflé marrons glacè

Serves 4:

2.5 dl milk 50 g sugar 50 g flour


4 eggs 50 g butter 1

yogurt 4 tablespoons heavy cream 1 cup of brown
rum
Sale
Butter and sugar for molds
To decorate:
star anise and cocoa

Preheat the oven to 180 ° C. Grease and sprinkle sugar 4 soufflé molds.
Boil in a saucepan with 1.5 ml of milk sugar. Remove from heat and add the flour diluted with the remaining milk. Bring the mixture to a boil, stirring with a small whip. Cook for 2 minutes. Remove from heat, add butter and let cool. Shell the eggs and mix the yolks to the mixture always beating, then incorporated the chestnut cream, yogurt and rum. Beat the egg whites with a pinch of salt until stiff steadfast. Add them to the cream mix from the bottom up. Pour into molds and bake for 15 minutes, never open it. Sprinkle the souffle with plenty of cocoa and decorated with a berry star anise.
Council:
Melt a little butter, brush the molds, let cool in the fridge and repeat at least 2 times, then sprinkle with sugar.
To obtain a smooth cream, melt the chestnut cream with rum, and then embed them to the cream base of the soufflé.