Tip: Yellow Chartreuse soufflé
Stéphane Buron's tip for a straight soufflé that lasts as long as possible
60g butter
80g cornstarch
450g milk
100g yellow chartreuse
125g sugar
8 egg whites
8 egg yolks
Tomake:
Make a roux with the 60g butter and 80g cornflour. Bring the milk, 100g sugar and yellow Chartreuse to the boil.
Add the two bases and cook over high heat for a minute.
Fold in the egg yolks and keep the mixture warm. Beat the egg whites until stiff, then fold in the remaining 25g sugar.
The trick with this preparation is to incorporate the béchamel into the egg whites, with the mixer on the lowest speed to bring the whites down (about 15 seconds). The aim is for the soufflé to rise straight up and hold as long as possible without falling over.
Line the molds with butter, then brown sugar, pour in the mixture and bake at 180°C for 7 to 9 minutes, depending on the size of the mold.
