The gourmand blown passion of Jean-François Piège - The Point

Jean-François Piège sharing with you each Saturday on The Point of its secrets by putting on the front of the plate a seasonal product. The chief 2-star Grand R

The gourmand blown passion of Jean-François Piège - The Point

Jean-François Piège sharing with you each Saturday on The Point of its secrets by putting on the front of the plate a seasonal product. The chief 2-star Grand Restaurant in Paris today unveils a grand classic of French pastry : the soufflé with passion fruit. A monument to gluttony, according to the recipe of Fredy Girardet, who was 3-star The Hotel de Ville in Crissier in Switzerland and named "Chef of the century" by the Gault & Millau in 1989. The juice of passion fruit, egg yolk, egg whites, sugar, lime zest, a hint of icing sugar for the final touch and the turn is played. You will see it is simple, fast and inrat. The result ? A pure delight. Now it is up to you to do it again. Enjoy !

recipe : soufflé passion of Jean-François Piège (4 to 5 persons)

market

5 egg yolks, 5 egg whites, and 3.5 tablespoons of sugar, 4 tablespoons of juice of passion fruits (2 to 3 pieces of passion), a green lemon, butter, icing sugar.

The furnace

Pour into the bowl of a robot, the egg yolks with 2 tablespoons of sugar. Mix at maximum speed for about 5 minutes. When the yolks are well émulsionnés with the sugar, pour in the fruit juices of passion until you obtain a sabayon is cold. Book in a cul-de-poule.

Pour into the bowl of the robot cleaned the egg whites. Rotate initially to speed fairly low. Grate in the lime zest. Add a tablespoon of sugar. Gradually increase the speed up to the maximum in order that the whites of eggs go up as well tight. Almost at the end, add half a tablespoon of sugar.

Add half of the egg whites into the cul-de-poule where the egg yolks, whisking vigorously until obtaining a smooth machine. Then add the remaining egg whites, mixing gently with a spatula so that the whole is well blended.

Pour the preparation to the passion in a piping bag. Fill the pots to be blown previously buttered with the brush in the bottom and inside of the walls. If you wish, smooth the pots to the surface with the blade of a knife. Bake the ramekins for 10 minutes at 180 °C. Remove when the soufflés are puffy.

Dressage

At the exit of the oven, sprinkle the soufflés passion with a hint of icing sugar. Enjoy.

Consult our folder : Jean-François Piège - to Fall into the Trap

writing will advise you

Restaurant insurance : survey on open war with The comforting chocolate souffle by Jean-François Piège Gérald Passédat : "I can't wait to greet my first guests," Our 10 terraces (absolutely) book in Paris
Updated Date: 13 June 2020, 12:33

You need to login to comment.

Please register or login.

RELATED NEWS