Vanilla soufflé with a base of poached pears infused with vanilla

Steps:

• Peel and dice the pears, immediately submerging them in water with a little lemon so that they don’t brown.
• Bring the water, brown sugar and vanilla bean paste to a boil.
• Add the pears and cook on a very low heat with the lid on until you can slide a knife into them easily.
• Store the pears in the refrigerator.

Steps:

• Use the butter and flour to make a roux, then set it aside.
• Heat the milk and vanilla bean paste, then gradually add in batches of the roux to make a béchamel sauce. 
• Boil for 2 minutes. 

Steps:

• Heat the soufflé base in a saucepan to approx. 120°F (50°C) and mix it until it is very smooth. 
• Add the egg yolks and mix them in well.
• At the same time, beat the egg whites with the pre-mixed sugar and cream of tartar. 
• Gently fold together the two mixtures. 

What is a Soufflé?

A soufflé is a quintessential French dish celebrated for its light and airy texture, often served as a show-stopping dessert or savory entrée. The term "soufflé" translates to "to puff" in French, aptly describing the dish's remarkable ability to rise dramatically in the oven. This culinary marvel is achieved through the careful folding of beaten egg whites into a flavorful base, resulting in a soft, fluffy interior encased in a lightly browned exterior.

Techniques Required for Success

The art of making a soufflé involves mastering several key techniques, starting with the preparation of a roux and béchamel sauce. A roux is a mixture of equal parts flour and fat, typically butter, cooked together to form a paste. This paste acts as the thickening agent for the béchamel sauce, a classic French white sauce made by gradually adding milk to the roux. The béchamel sauce forms the foundation of the soufflé, providing richness and depth of flavor. In this recipe, Norohy Organic Vanilla Bean Paste is added to the béchamel, infusing it with a deep, aromatic vanilla essence that enhances the overall taste of the soufflé.

The Role of Norohy Organic Vanilla Bean Paste

Norohy Organic Vanilla Bean Paste is particularly suitable for this soufflé recipe due to its concentrated flavor and smooth texture. Unlike vanilla extract, which can be more diluted, the paste contains tiny vanilla bean seeds, offering an intense and authentic vanilla experience. This quality makes it ideal for a soufflé, where the vanilla flavor needs to be prominent yet balanced. The paste's consistency ensures it blends seamlessly into the béchamel sauce, maintaining the smoothness required for a successful soufflé.

Creating the Perfect Soufflé

Once the vanilla béchamel base is prepared, egg yolks are added to enrich the mixture, while the egg whites are beaten separately with sugar and cream of tartar to create a stable meringue. The cream of tartar acts as a stabilizer, helping the egg whites maintain their structure and volume. The two mixtures are then gently folded together to preserve the airiness of the egg whites, which is crucial for the soufflé's rise. The soufflé is baked until it reaches its full height, and it must be served immediately to enjoy its peak texture and flavor. The inclusion of poached pears adds a delightful contrast, offering a sweet and fruity complement to the vanilla-infused soufflé.