WASHINGTON 鈥� If you鈥檙e looking for a showstopping dessert to add to your holiday spread, consider a 蝉辞耻蹿蹿濒茅 鈥� because nothing says drama like a cake that magically rises from a ramekin and deflates with a single strike of the spoon.
The classic French dish can be prepared as a savory side (Julia Child is known for her cheese 蝉辞耻蹿蹿濒茅), but at D.C.鈥檚 historic Hay-Adams hotel, pastry chef Elenor Frantz showcases the sweeter side of the egg-based dish with her Williams pear 蝉辞耻蹿蹿濒茅 鈥� and she鈥檚 sharing her recipe.
Before your roll up your sleeves and rise to the occasion, Frantz has a few wise words of advice. First, she said, the key to a successful 蝉辞耻蹿蹿濒茅 lies in the meringue. Once the egg whites reach a medium peak, gently 鈥� repeat, gently 鈥� fold them into the pastry cream. If you overmix the meringue, you risk letting all the air out and losing a nice rise.
Second, to ensure the 蝉辞耻蹿蹿濒茅 shoots up evenly in the oven, Frantz brushes the ramekin with butter in a down-up pattern until the entire interior is greased.
Finally, Frantz said don鈥檛 be intimidated by an otherwise simple recipe. The 蝉辞耻蹿蹿濒茅鈥檚 appeal 鈥� its impressive puff 鈥� is also what keeps many homecooks from attempting the technique, for fear of a flat and fallen dessert. Frantz said as long as you have a good meringue and keep an eye on the oven, you鈥檒l be fine. And your guests will think you鈥檙e a culinary genius.
鈥淚t鈥檚 a wow-factor if you鈥檙e trying to impress at home. I think it鈥檚 one of the best recipes that you can show off,鈥� Frantz said.
Williams Pear Souffl茅
Courtesy Hay-Adams, Elenor Apolonio-Frantz
Recipe serves four people
Ingredients:
- 录 cup of all-purpose flour
- 2 陆 Tbsp cornstarch
- 戮 cup of sugar
- 3 戮 cups of pear puree
- 录 cup of Williams pear brandy
- 1 陆 cups of milk
- 4 eggs, separated
- 1 TSP cream of tartar
Recipe Preparation:
- Preheat oven to 375 F. Grease four 6-ounce 蝉辞耻蹿蹿濒茅 ramekins with butter and coat with a layer of sugar.
- In a bowl, mix the sugar, flour, and cornstarch. Separate the eggs and add yolks to dry mixture, mix, and set aside.
- In a medium pan, place the pear puree, milk and pear brandy and bring to a boil. Pour half the liquid into dry ingredients (in small amounts at first to temper the egg), whisking until smooth, forming a batter.
- Place the pan back on low heat. Add the mixture and stir until smooth and a pastry cream consistency forms (approximately 2 minutes). Place pastry cream in a pan in the fridge until cold. (Tip: Put a layer of plastic wrap on top of the cream so a film does not form.)
- Meanwhile, in a mixer, whisk the egg whites with cream of tartar over low speed until foamy. Increase the speed to medium-high. Continue to beat the egg whites until they reach a medium peak.
- Gently fold the egg whites into the chilled pastry cream, scoop the mixture into the ramekins and tap the bottom to settle. (Tip:聽Frantz runs a towel along the edge of the ramekin so the聽蝉辞耻蹿蹿濒茅 rises evenly.)
- Place the ramekins into the oven and bake for 15 minutes. (Tip: Serve immediately. Once done, the聽蝉辞耻蹿蹿濒茅s will remain puffed for about 5 minutes before they begin to shrink. You can also top the 蝉辞耻蹿蹿濒茅 with powdered sugar.)
