Pear & Vanilla Soufflé
Make the poached pears and vanilla soufflé base. Set aside. Grease the soufflé molds and sprinkle them with sugar. Place 20g of finely diced poached pears
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Kitchen scale
- Stove
- Oven
- Souffle mold
- Pastry brush
- Spatula
- Colander
- Peeler
- Hand mixer
- Serving platter
- Spoon
Ingredients
- 630g comice pear
- 1300g mineral water
- 190g brown sugar
- 38g NOROHY VANILLA BEAN PASTE
- 82g European-style butter
- 82g all-purpose flour
- 820g whole milk
- 12g NOROHY VANILLA BEAN PASTE
- 1000g Vanilla soufflé base
- 240g egg yolks
- 440g egg whites
- 240g sugar
- 4g cream of tartar
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