Technical time, and for the pudding episode, the bakers were challenged to bake a lemon souffle using Mary's recipe within 40 minutes. They rotated their start times so that the souffles could be judged straight away.
You don't need to be afraid of a souffle, you can breath near them and no, you won't cause them to fall by walking near the oven. Even on GBBO the bakers seem nervous about them and I am not going to lie, I sat in front of the oven watching them fail. I definitely would have been in the bottom if I was being judged!
Here is the link to Mary's recipe, being the technical I followed it as closely as possible: Lemon Souffle
Silly Mary says 'Souffles can be fiddly to make, but if you follow this recipe carefully you'll get great results'. This is how I feel about that Mary:
Now we problem solve and try again! I pulled them out before they were finished because after they cracked they were going to spill over. So clearly I need to finish the baking time. The cracking was a different issue, so as they puffed up, rather than releasing from the sides and rising, they cracked across the tops to expand. In my research I found that there were two possible errors, that I didn't cook the pastry cream enough or that I over whipped the egg whites. I am guessing, based on the bowl residue from the egg whites that that is where they went wrong. The flavor (of the baked bits) was great and I had no lumping or separating of the final mixture. This assumption would be supported also by the mix being more liquid than I thought it was supposed to be when I was filling the ramekins. I will test that before making any other adjustments.
Stay tuned for attempt #2!
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