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Soufflés d’Entremets

Sweet Soufflés

Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
Dessert soufflés are nothing more than a heavy Crème Pâtissière made light with beaten egg whites. Dessert soufflés ordinarily contain no butter and are therefore lighter than main-dish soufflés.

Variation

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