4 large eggs
4 teaspoons of sugar
1 teaspoon of strong brewed coffee
4 teaspoons of all-purpose flour
200g firm caramel paste
1/2 cup fresh heavy cream
4 large eggs
4 teaspoons of sugar
1 teaspoon of strong brewed coffee
4 teaspoons of all-purpose flour
200g firm caramel paste
1/2 cup fresh heavy cream
To the egg mixture, combine the eggs, sugar, and coffee in a bowl
Place it in a saucepan with boiling water to dissolve the sugar
Beat the mixture until it triples in volume and becomes frothy
Sift the flour and incorporate it delicately
Bake for 25 minutes at 160°C using an oiled and parchment-lined baking sheet
Unmold the soufflé and wrap it in a clean cloth
Mix the caramel paste with heavy cream, then spread it over the mass
Wrap it around, dusting with sugar.
