Hi and a big welcome to Steve's kitchen. Now souffles are a bit of a black art in baking
and they're really not that complicated as long as you follow some simple rules
and I'm going to show you today how to do that.
Another black art, well black bananas, the other day
I had some brown bananas on the side and I thought I might make some banana
muffins or banana bread
people tend to throw them away, two or three days later I've got black bananas
these are still great to use they're full of caramelization
and we're going to use them today to make a banana rum
and raisin souffle. Come on let me show you how
let's get started by making a creme patissiere
or a pastry cream which is really just a thick custard very simple
Now very quickly take a cup of full cream milk pop it into a saucepan and
bring it up to the boil on the stove
Don't let it over boil it makes a right mess. Now I've put three egg yolks in a bowl keep
these egg whites aside we will want them later on
in with those egg yolks I'm just going to put three and a half tablespoons of sugar
I'm just going to start to whisk that together, you want to be fairly vigorous here
you'll notice the egg yolks start to lighten because we want a nice thick
custard I'm going to put a tablespoon of
regular all-purpose flour and a half a tablespoon
cornflour into that and continue to whisk
I really want you to go the effort make this a lovely light color
and very quickly if you kept an eye on that milk has come up to a boil now
I want you to drop just the smallest splash into there
and then getaway work your muscles just stopping those eggs from cooking off,
tempering them
it's almost like a frothy cream now and now we can add the rest of that hot milk in
there
altogether whisk as you go
just about thirty seconds and then we're going to pour that
back into our saucepan, now come and join me back over on the stove
okay on the stove on a medium heat we're going to whisk
vigorously and get the whisk right into the corners we don't want it to burn
and what I tend to do is just lift the pan a little bit off the heat just so it
doesn't get too hot
and you'll see now that that has started to thicken beautifully and we now have this
wonderful
thick ready to use custard and then I'm just going to take
a spatula and put this thick custard into a bowl
and now what we going to do is take some plastic wrap and not put it actually
over the bowl but put it
up against the custard itself touching the surface so that doesn't form a skin
then I'll pop that in the fridge and let it completely chill down. okay hum dingaty
while they cool down let's get and make
the rum and raisins, half a cup of raisins into a smaller saucepan
about two tablespoons of soft brown dark brown sugar
and I've also got a third of a cup of dark rum
we're going to pop that on the stove and bring that up to a simmer
and once that's simmering and all the sugars have dissolved we are going to turn that off is over gonna turn it off
and leave it to cool and whilst that cools down they're going to plump up and absorb all that
syrupy rum and then it tastes just fantastic. Now we're going to coat the
inside of our ramekins with a little bit of softened butter
and we want to get a nice even coating now to be honest I don't always use a
brush
I'm quite often happy, if you got clean hands, to take your finger in there
get a good even coating make sure you get all into the corners
and then we take one of those ramekins pop some caster sugar in there, nice fine caster
sugar
and what I'm going to do is I want to twist the ramekin around
and just get a nice even coating of sugar on the inside of
this ramekin and what that'll do as the souffle rises it'll just let it slide
up
out of the ramekin we get no sticking and now it's time to get those
black bananas unpeeled
now I know they're a little dark but I can tell you they'll taste delicious they are so
sugary at this stage
now just get a fork and start to mash the banana down
then we're just going to take the rum and raisin, we just want to get the sauce
try to keep the raisins back if you can
pop it in with the banana don't worry if the odd one drops in there we are
going to be
adding it in a moment just going to mix that together with that banana
and then I'm just going to add the raisins and any extra juice that's there
and that's the basis for the rum and raisin banana mix
so now I've got my pastry cream or creme Patissiere out of the fridge
just take that plastic wrap off the top there
now we're going to take that rum and raisin just pour it on top of
the creme patissiere or the custard and I'll whisk together till
I get a nice smooth cream. We'll pop that back in the fridge just for a
moment whilst we prepare
our egg whites. So we're going to be baking the souffles very soon so get your oven on
180 degrees Celsius 350 fahrenheit
now I liked to put it a little higher while I'm warming it up because when I open
the door
the heat comes out and then I'll drop it down to 180, 350
when the souffles go in we're going to cook those for about twelve to fourteen minutes
going to keep a close eye on them
Now those egg whites that we had, we put them into a bowl here I'm going to put a
squeeze of lemon just a little bit
to keep the egg whites a vibrant white and we're going to whisk these up until they're
soft peaks
that's what we're looking for now I need to add a little bit of sugar
some caster sugar into here thats three-and-a-half tablespoons which is
about 50 grams
put them in one at a time this is going to bring a lovely glossiness to these
whites
you see now how beautiful and silky they look lets just set those aside and
start assembling our souffle. First thing we want to do is take these lovely silky
egg whites
and we just want to take about a third of that egg white and
pop it in with our custard we don't need to fold in at this moment we can actually
whisk this in fairly vigorously
Now I want you get rid of the whisk at this point though because we are going to put the rest
of the
egg whites in there and this time we're going to be a lot more gentle
we're going to use a spoon or spatula
and we're just going to fold this in just use an action like this
gently until we get a smooth even paste
we're trying not to knock too much air out of the mixture
Now I'm going to take this mixture and put it into our ramekins not too much at
first
just a couple of spoonfuls and the reason we're not completely filling them
is we just going to tap them down to get all that souffle into the corners
and now we're just going to top these up all the way to the top
So I've taken them right to near the top like that they're ready to go straight
in the oven and be cooked
Now it's a lot easier if you pop all your souffles onto a baking tray like this
leave a little bit of space around them
so you can put them all in the oven in one hit
now look at those souffles they've just come out
I am going to put a little bit of icing sugar on these
just take a look down here and I've got to get,
just decorate the tops there don't they look gorgeous,
I've got to take some photographs of these now and they going to drop
right back down so when I try them in a moment they'll be flat as pancakes but
just take a look at that one there I mean it's a little too hot to handle
doesn't that look delicious. So I'm back from the camera shoot and these are still
piping hot, come and have a look at just how
soft this is going to be I'm really pleased with the way these have come out
I mean I'm going to try this now beautiful
and light just like a summer cloud. It's going to be a bit hot so be careful
rum
raisin no wasted bananas they're going to taste fantastic
you guys are going to have to get off because I've got to eat this while it's warm and important with
souffles
is serving them quickly because if you leave them 10-15 minutes or so
before you show them they'll drop right back down okay
be good I'll see you next video take care
and I hope that inspires some you to get out there and try a souffle, this is a little more complicated than some
with the heavy fruit in there but it works really well
I'm happy with it, I'll leave some links up there love to hear your comments as
always
be good see you next time