3 tablespoons of butter
3 tablespoons of wheat flour
1 cup of milk
Salt and black pepper to taste
5 egg yolks
6 egg whites beaten in snow
3 tablespoons of butter
3 tablespoons of wheat flour
1 cup of milk
Salt and black pepper to taste
5 egg yolks
6 egg whites beaten in snow
Melt the butter in a high heat saucepan
Add the wheat flour and stir with 1 wooden spoon constantly over low heat for 2-3 minutes
Gradually add the milk, stirring constantly for 5-9 minutes until thickened and smooth
Remove from heat, season, and let cool for 5 minutes
Add the egg yolks one at a time, mixing well and returning to low heat, stirring vigorously until thickened and releases from the bottom of the saucepan
Wipe the sides of the saucepan with a spatula
Let it cool for 20 minutes in a bowl, covered with cling film adhered to the cream
At this point, mix in the flavor of your chosen soufflé
Add the beaten egg whites and mix delicately
Pour into an unbaked soufflé dish greased with butter and bake in a preheated moderate oven (180°C) for 30 minutes or until risen and lightly golden
