Thursday, December 29, 2011


Not very happy with my chocolate souffles I made another try. This time with durian - Malaysia King of fruits. I hope this time my souffles could rise high. I'm so happy when I saw it in the oven...I thought this time I really made it. Took a few shot and before I could really get a good shot my souffles flop down. OMG I failed again!!!!! I stumbled into Pumpkin souffles recipe and made a tweak by using happen that my friend sent over very nice durian, have some extra and for curiosity sake I made this.

It's not bad!!!!!!,  the texture and taste of this souffles reminiscent durian cheese cake. It's lovely and delectable. Thought it taste good I'll still need an answer as why my souffles flopped after a few minutes removed from the oven. Thank God I'll finally found the answer to my failure. I've opened up the oven door during the baking period. It's a DON'T when the souffle is in the oven. I also found out that "souffle" in French means breath.... so it's very important to give some air. It's interesting I've learned some very important tips on souffle from I've extracted some of the information ans you can go through it. It's important that you understand the Do's and Don't if you want to have high rise and beautiful souffles.


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4 eggs
1 1/2 cups durian puree
1/2 cup sugar + 1/4 cup sugar
1/2 cup half and half
1/4 teaspoon salt
1/4 teaspoon cream of tartar

Separate Eggs. Separate the eggs into two clean mixing bowls. The egg whites should go into a metal bowl. Allow the eggs to come to room temperature for 20 minutes.

Prepare Ramekins. Preheat the oven to 375°F (190°C). Prepare 8 individual serving ramekins by coating them with melted butter. An easy way to do this is to place a teaspoon of butter in one ramekin and melt it in the microwave (make sure the ramekin is microwave safe before doing this). Then use a pasty brush to distribute the butter and coat the other ramekins.

Blend Durian Mixture. Using a wooden spoon, mix together thoroughly the egg yolks, 1/2 cup sugar, half and half and salt.

Beat Egg Whites. Add the 1/4 teaspoon of cream of tartar to the egg whites. Using a hand held electric whisk, begin whisking the egg whites on low. 

As the egg whites begin increasing in volume, gradually increase the speed of the mixer. When the egg whites form soft peaks, gradually add in the 1/4 cup of sugar. Continue beating until the egg whites are stiff and shiny.

Fold in Egg Whites. Blend about a cup of the egg whites with the pumpkin mixture to lighten it up. Add the rest of the egg whites on top of the durian mixture, and use a rubber spatula to gently fold in the egg whites. Do this with a light touch and quickly - no more than a minute of folding should be needed. If it looks like there are some areas that are not blended, don't worry.

Fill and Bake Ramekins. Use a ladle to gently fill the ramekins with the egg mixture. Place all of the ramekins on a cookie tray and place the tray in the oven. Bake for 17 minutes at 375°F (190°C) - no peeking!

Serve. Remove from the oven and serve immediately. If you place the ramekins on small plates they will be easier to serve and you will save your table top.
Makes 8 mini souffles.

Tips for Souffle Recipes - from Easy French Food
souffle recipes
Souffles present little difficulty for the average home cook despite their mystic. Here are a few tips to guarantee success.

  • Work with warm whites. Crack and separate the eggs into two bowls, then let the eggs come to room temperature for at least 20 minutes. Cold egg whites don't whip well.
  • Avoid fat. In order to incorporate air, egg whites should have no trace of fat. It is essential that the egg whites go into a very clean bowl and that they contain absolutely no yolk. Also to avoid getting any oil from your hands, it is best to use the shell to shell method of separation.
  • Use a metal bowl. Beat the egg whites in a metal cul-de-poule mixing bowl for best results. This sort of bowl gives the whites something to cling to as they rise. They should increase their volume by 7 or 8 times.
  • Use an electric whisk. You can use an old-fashioned whisk, but for lazy cooks (which I shall ever be), nothing beats a a hand mixer with whisk attachment.
  • Learn to fold. And the only way to learn is to fold. Lighten the batter portion of your recipe by mixing in a good cup or so of egg whites before beginning the folding process. Then place the egg whites on top of the lightened batter. Cut through the egg whites with the edge of a rubber spatula and all the way to the bottom of the bowl. Then scrap up the batter from the bottom and fold it onto the top. Give the bowl a slight turn and repeat the process: cut, fold, turn. Don't overdo folding - it should only take a minute or so to achieve a very light, yet blended batter. Practice definitely makes perfect.
  • Preheat. Preheat your oven to the correct temperature. If a souffle is subjected to changes in temperature during baking, it will fall immediately and irrevocably, which is also the reason for the next, well known tip.
  • No peeking. Don't open the oven door until you are ready to take the souffle out. This takes a leap of faith that the recipe and your oven are not going to let you down, but it really is the golden rule of souffle making.
  • Serve immediately. Serve your souffle immediately upon removing it from the oven. Let your diners know in advance so that they are all perched at the table and ready. That way they'll get to see your masterpiece before it falls, which will take about five minutes. A tasty reminder of the evanescence of all things.
  • Try something different. For an impressive and fun change, try making your souffles in individualsouffle dishes.
Kecewa dengan chocolate souffles yang tidak berapa hendak naik tinggi saya cuba pula buat durian souffles, bukan apa rezeki datang bergolek...kawan hantar durian cantik-cantik kat rumah..saya larikan dua tiga ulas buat souffles ini, saje nak test apa rasanya. Resipi ini adalah resipi souffles labu, saya gantikan labu dengan durian...Resipi saya ambil dari bagus juga blog ini banyak resipi-resioi dessert French yang menarik..yang bestnya dalam blog ini ada diberi tips-tips macam mana hendak buat souffles yang cantik. Bagus tipsnya...dan setelah mengetahui rahsia membuat souffles yang baik saya akan cuba lagi membuatnya...tapi bukan dalam waktu yang terdekat.. saya masukkan juga tips-tips ini tapi tak sempat nak translate...nanti senang saya translate dan kalau hendak mengetahui dengan lebih details tentang masakan fresh terutama dessert-dessertnys seperti creme brulee..creame de pot bolehlah layari blog ini.

Next Post - Breakfast Menu


Nuridah said...

Assalamualaikum Kak Paty,

baru tadi Nur tengok drama seorang chef baked this choc souffle...hmm nampak sedap durian souffle nie kak...mesti satu rumah berbau aroma durian...hahaha..ish tingat bubur durian pulak tekak nie!!

cik cek said...

Emmmm...bau durian sampai kesini...rupa2nya kakak ku sayang ni buat durian souffle...timur bertemu barat...akhirnya masuk ke mulut jua...Wah! sedapnya....:)

Paty's Kitchen - Cook with passion. said...

Salam Nur...tu lah frust betul..dia orang buat naik tinggi kan..akak ponya souffle dia main acah-acah dengan akak mula-mula naik tinggi tak sampi lima minit turun balik..frust betul dibuatnya

izahdaut said...

Akak.. Souffle bukan cam tu ke kak. Dia mmg akan turun balik kan. Hehe.. Tapi cantik sangat tu. Trasa2 e kesedapannya

Puan Ros @ Sinaranmenu.blogspot said...

kak paty,sedap tu....nak cuba jugak

dZana said...

Aslmkum kak paty.. lum sempat nk cuba coklt souffle dah kuar durian souffle.. suke tgok time terangkat tu.. huuu.. dapur saya pun dah lama berabuk ..

Paty's Kitchen - Cook with passion. said...

Salam Izzah..bukan apa..kebanyakan yang akak tenguk semuanya terangakat cantik...mungkin dia orang pun macam akak kut ambil gambar cepat-cepat semasa tengah terangkat...ha..ha maknanya camera kena siap cepat....

Paty's Kitchen - Cook with passion. said...

Salam Ros..dalam dunia masakan ini kita kena cuba jenis-jenis yang popular jidai orang cakap kita taklah ketinggalan...semalam akak gi cari sardin nak buat Pau cotel Ros dan karipap roti...tunggu N3 akak nanti sehari dua lagi sebab waiting list yang lain sedang tunggu.

Paty's Kitchen - Cook with passion. said...

Salam Dzana....cuba yang souffle dulu..belajar tekniknya...durian kalau ada yang balance-balance, sebelum buat tempoyak buat souffle ini memang sedap rasa macam cheesecake.

HaSue said...

Salam kak Paty..pernah try coklat souffle` aritu..mmg naik mnggunung je pastu turun jek kan..tengok org punyer naik je dalam gambar.. tp yg masterchef u.s dulu yg buat tu mmg katanya akan turun sebab tu kena hidang souffle ni cepat2 kalo kat restoran kan...teruja tgk souffle durian akak ni.. yg creme brulee tu teringin gak nak try..nak tengok akak buat dulu laa..hiii..
thanks kak share tips kat atas tu

Paty's Kitchen - Cook with passion. said...

Salam cikcek..yeah east meet west...memang masuk ke mulut juga...ha..ha..mana boleh lawan Malaysian King of Fruits.

Paty's Kitchen - Cook with passion. said...

Salam Hasue..nanti dulu akak tengah fikir macam mana nak burnkan sugar creme brulee tu tanpa torch... nak beli ke nak pakai top grill..apa pun memang dalam list..nanti akak maklumkan ya

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