Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

CRÈME PATISSIÈRE, THE BASE OF THE SOUFFLE

1. In a bowl, with a whisk, blanch the egg yolk with the sugar

2. Add the corn flour and the flour; stir; add the hot milk into the mix

3. Cook on medium fire for 12 Mn. Add the Grand Marnier. Reserve

4. Make orange zest. Press the orange

5. Cook the orange zest into orange juice

6. Once cooked, cut all orange peel into fine Brunoise

7. Roll the orange Brunoise into a bit of corn flour. Reserve

THE MOLD

1. Apply soft butter all around and at the bottom of the souffle mould 2. Be careful to apply with a brush from the bottom to the top 3. Spread caster sugar on the surface of the mould. Reserve

FINISHING OF THE SOUFFLE MASS

4. With a whisk, soften the cold Patissiere cream with the orange juice and orange zest 5. Beat the egg white with the sugar. NOT TOO FIRM!! 6. Incorporate the egg yolk into the cream

7. Incorporate corn starch and egg yolk into the egg white 8. Delicately incorporate the egg white into the cream 9. Fill up the mould to the top. Equalize 10. Bake in a hot oven pre-heated at 210C 11. 175C for 8-12 Mn, depending on the size of the mould

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