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Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Soufflés have a light, fluffy texture due to the incorporation of air. Here, a standard whisk is used over a bain marie׳, for even greater volume, use a large balloon whisk or a hand-held electric mixer. The bowl for the egg whites must be spotlessly clean or they will not whisk.
Whisk the egg yolks with the wine until the mixture is pale and thick enough to leave a ribbon trail when lifted.
Whisk the egg whites at a steady pace to a white foam that will hold a stiff peak.
Fold together using a scooping and cutting action to ensure you lose as little of the whisked-in air as possible.

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