Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Hot Tahitian vanilla soufflé, pure arabica coffee reduction

Hot Tahitian vanilla soufflé, pure arabica coffee reduction

Clémence Coute | 2/16/23
Disable your adblocker

1h top chrono for a warm, soft and comforting dessert. That's the aim of Clémence Coute's Tahitian vanilla hot soufflé with pure Arabica coffee reduction from Menna.

Serves 6

Preparation time: 30 min

Cooking time : 30 min

 

Vanilla custard cream

  • 25 cl milk
  • 3 egg yolks
  • 20 g caster sugar
  • 20 g cornstarch
  • 2 Tahitian vanilla beans

 

Soufflé

  • 330 g pastry cream
  • 12 egg whites
  • 180 g caster sugar

 

Arabica coffee reduction

  • 300 g pure Arabica coffee
  • 80 g caster sugar
  • 30 g glucose
  • 15 g Valrhona 58% Ecuador dark chocolate

 

1 - Tahitian vanilla crème pâtissière: heat the milk in a saucepan with the vanilla pods, split in half and deseeded, and bring to the boil. Using a whisk, whisk the egg yolks with the sugar, then add the cornflour. Once the milk has come to the boil, pour 2/3 of it over the yolk-sugar-Maizena mixture. Stir and pour back into the remaining saucepan of milk, cooking for 2 min while whisking until a gentle boil is reached. Remove to a bowl and cool.

2 - The soufflé : pour the crème pâtissière into a mixing bowl and whisk until smooth. In the bowl of a mixer, whisk the egg whites and sugar until stiff. Gently fold the pastry cream into the stiffly beaten egg whites with a pastry blender until smooth and homogenous. Pour the mixture into soufflé moulds (or high ramekins), generously buttered with butter and lined with caster sugar. Bake at 180°C (gas mark 6) for 12 minutes.

3 - Arabica coffee reduction: in a saucepan, reduce the coffee, sugar and glucose to a syrupy liquid. Pour over the chocolate to bind. Leave to cool and serve in a sauceboat (or shooter) type container.

Disable your adblocker

These recipes might interest you

Authentiques panisses de Marseille
Easy
Authentiques panisses de Marseille
Le chef Antonio Antoni du restaurant marseillais La Pagaille révèle sa recette pour faire d’authentiques panisses soi-même, idéales pour l’apéro.
Trout and pike terrine
Intermediate
Trout and pike terrine
For his fish terrine, chef Mickael Marcoux chose two freshwater fish: fario trout and pike. Serve with a wild garlic and spinach purée.
Baked prawns (bbq), yellow wine sauce
Easy
Baked prawns (bbq), yellow wine sauce
Instead of meat, chef Noémie Cadré uses barbecued clams and sweet potatoes in this warm-weather recipe.
Cod, eggplant, coffee
Easy
Cod, eggplant, coffee
Maxime Le Gallo, chef from Caen, delivers a simple recipe for cod, eggplant and coffee, following the adage that the most complicated thing is to keep it simple.
Lamb & ratatouille polychrome
Expert
Lamb & ratatouille polychrome
In this top-notch recipe, chef Lucas Dumelie gives his reinterpretation of ratatouille as an accompaniment to lamb (rack, saddle, kidneys).
Buewespätzle with peas and lemon cream
Easy
Buewespätzle with peas and lemon cream
Chef François Ash of Strasbourg restaurant Madeleine gives his recipe for buewespätzle, an Alsatian potato specialty.
Become Partners