Imagine a dessert so light it could float away, so decadent it whispers sweet nothings in French, and so elegant it could grace the tables of Parisian cafés. The Papillon Souffle Chantilly is not just a dessert—it's a culinary masterpiece that transforms simple ingredients into a cloud-like delicacy that will transport you straight to the romantic streets of France. Get ready to impress your guests and elevate your dessert game with this show-stopping recipe that's easier to make than you might think!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 4 eggs
- 1/2 cup sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C). Prepare a 6-cup souffle dish by greasing it with butter and dusting it lightly with sugar to prevent sticking.
- In a medium mixing bowl, separate the egg whites from the yolks. Place the egg whites in a clean, dry bowl, and set aside.
- In another bowl, whisk together the egg yolks and 1/4 cup of sugar until the mixture is pale and creamy. This should take about 2-3 minutes.
- Add the cornstarch, salt, and vanilla extract to the egg yolk mixture, and mix until fully incorporated.
- In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the remaining 1/4 cup of sugar while continuing to whip until you achieve stiff peaks.
- Gently fold the whipped cream into the egg yolk mixture, being careful not to deflate the cream. Use a spatula and a gentle folding motion to combine until smooth.
- In the bowl with the egg whites, use an electric mixer to beat them until soft peaks form. Gradually add a pinch of salt and continue to beat until stiff peaks form.
- Carefully fold the beaten egg whites into the soufflé mixture in three additions. Start with a small amount to lighten the mixture, then gradually incorporate the rest, ensuring not to overmix.
- Pour the mixture into the prepared souffle dish, filling it about 3/4 full to allow for rising. Smooth the top with a spatula.
- Place the souffle dish in the preheated oven and bake for 25-30 minutes, or until the soufflé is puffed and golden brown on top. Avoid opening the oven door during baking to prevent collapsing.
- Once baked, remove the soufflé from the oven and serve immediately, as it will start to deflate quickly. Optionally, dust the top with powdered sugar for an elegant presentation.
- Enjoy your Papillon a k a Souffle Chantilly, a heavenly dessert with a delightful French accent!
Tips
- Temperature is crucial: Ensure all ingredients are at room temperature before starting to help them blend more smoothly.
- Clean equipment matters: When beating egg whites, make sure your bowl and whisk are completely free of any oil or grease, which can prevent proper volume.
- Folding technique is key: Use a gentle, figure-eight motion when incorporating egg whites to maintain their delicate air bubbles.
- Timing is everything: Serve the souffle immediately after baking for maximum height and dramatic presentation.
- Don't fear the souffle: While it seems intimidating, practice makes perfect. Even if it doesn't rise perfectly, it will still taste delicious!
- Prepare all ingredients in advance: Mise en place is critical for a smooth souffle-making process.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 160mg
