Soufflé is a tricky French dessert to master, but luckily, we have just the easy lemon soufflé for you. It’s not just your regular soufflé recipe, it's an easy lemon soufflé with walnut and the ever-popular Cadbury Chocobakes that takes some effort to make, but with these guided steps, you can easily master it in no time.
You can quite easily make the lemon soufflé with walnut and Cadbury Chocobakes ahead of time, 2 days ahead in fact, and refrigerate until ready to bake. Just make sure you are tightly covering the soufflé with a cling wrap. When baking, all you need to do is, let the soufflé dish be at room temperature until the oven preheats, remove the wrap and bake as the recipe says, going up to 1-2 minutes more till the soufflé is golden and fluffy.
Lemon Soufflé with Walnut & Chocobakes
Ingredients
For the Soufflé Dish:
- 2 tbsp salted butter, melted
- 4 tbsp granulated sugar
For the Soufflé Mixture:
- 1 1/3 cups whole milk, divided
- 7 tbsp granulated sugar, divided
- 1/3 cup all-purpose flour
- 2 tsp lemon zest
- 4 large egg yolks
- 1 1/2 tbsp butter, cold
- 2 tsp pure vanilla extract
- 4 large egg whites
- 3 Chocobakes, crumbled
- ¼ cup walnuts, chopped and toasted
For Garnishing:
- Confectioners' sugar, for dusting
- Fresh berries, to taste
Instructions
- Keep all the ingredients at hand, especially the ingredients that are needed at room temperature. Keep them out well in advance out of the fridge.
- Preheat the oven to 180°C and butter a large soufflé dish. Sprinkle the granulated sugar onto the dish to coat the butter well. Make sure the sugar covers all of the exposed butter. Set aside.
- Take a mid-sized saucepan and put it on medium-low heat with 1 cup of milk until it is just steaming.
- Now, in a bowl, add 5 tablespoons of granulated sugar, all-purpose flour, lemon zest, the remaining milk, egg yolks and mix until you have a smooth butter.
- Pour half of the hot milk into the bowl all the while whisking. Make sure you keep mixing until everything is smooth.
- Your tempered batter is ready. Pour it back into the pan with the hot milk and bring it to a simmer, stir constantly to mix. Cook for 1 minute, until thickened enough to coat the back of a wooden spoon.
- Stir in the cold butter into the hot liquid and mix well. Take off from the heat and let it cool down to room temperature, which should take 10 minutes.
- Stir in the vanilla extract and mix again. Now is the time to the crumbled Chocobakes and the finely chopped walnuts. Do that and mix well.
- Next, take a big mixing bowl add the egg whites and whip them on medium-high speed, until they are foamy. Add the remaining leftover granulated sugar and mix until just combined.
- Keep beating the eggs until stiff peaks form and they hold shape.
- To make the soufflé, stir 1/3 of the whipped egg whites into the vanilla mixture and then carefully fold in the remaining whipped egg whites.
- The vanilla mixture should be speckled with the Chocobakes and the walnuts in it, with no egg white streaks visible.
- Carefully spoon the soufflé mixture into the pre-prepared dish and bake for 25-30 minutes until the soufflé rises with a crusty top. You can cover it and refrigerate it until ready for baking.
- Serve the baked souffles with a dusting of powdered sugar and a few berries.
Tips & Tricks
Soufflés can be a bit challenging to make and require patience and care, so here are some tips and tricks to make the whole process smoother.
- First, make sure to crack the eggs on a flat surface and not on an edge of your bowl to avoid any eggshells from getting into the bowl, you can end up with tiny pieces which might not be visible in the eggs.
- Be careful when separating the yolks from the whites making sure there is no whites in the yolks and vice versa.
- Pick metal or glass bowl for mixing the ingredients and also make sure they are spotlessly clean and dry before working with the eggs.
- Also, once the soufflé goes into the oven, do not open the oven door at any cost. Opening the oven door will cause colder air to get in which will cause the soufflé to either deflate or impede its rising.