/blogs/recipes.atom ¶àÀֵ羺 - Recipes 2025-03-26T09:54:37-04:00 ¶àÀֵ羺 /blogs/recipes/carrot-souffle 2025-03-18T10:24:31-04:00 2025-03-18T13:18:59-04:00 Carrot Soufflé Tessa Keller Ingredients-

  • 2 cups cooked and puréed carrotsÌý
  • 2 teaspoons lemon juice
  • 1 1/2 cups whole milk
  • 3 tablespoons unsalted butter + more for preparing soufflé dish
  • 1/4 cup flour
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cinnamon
  • 2 tablespoons grated yellow onion
  • 4 egg yolks - room temperature
  • 7 egg whites - room temperature
  • 1/4 cup sugarÌý

Directions-

  1. Boil carrots (about 2+ lbs) until fork tender.Ìý
  2. Drain carrots, purée in food processor until smooth, add lemon juice. Set aside.Ìý
  3. Preheat oven to 400 degrees.
  4. Generously rub soufflé dish with butter. Gather all ingredients before beginning the recipe.
  5. Add milk to small saucepan, over medium low heat bring to just under a boil.Ìý
  6. Meanwhile, in a large saucepan melt butter over medium low heat, once butter is melted add flour and whisk vigorously for 1 minute, carefully add the milk, whisking continuously until it becomes thick, about 2 minutes.
  7. Remove from heat, let cool slightly. Whisk in egg yolks, one at a time, add salt, cinnamon, grated onion.
  8. Stir in puréed carrots. Place carrot mixture in large bowl, set aside.
  9. In a standing mixer fitted with a whisk attachment, add egg whites. Begin whisking on low for a few minutes. Once the egg whites start to foam, gradually increase speed. Slowly add sugar and whip until sift peaks form. Careful not to over whip.
  10. Using a large spatula, add one scoop of egg whites to the carrot mixture, stirring well to fully incorporate and lighten the mixture. Add half of the remaining egg whites, gently folding to in- corporate, fold in remaining egg whites.
  11. Pour into buttered soufflé dish, filling to 1/2 inch under the top. Run your thumb around the inside rim of the soufflé dish - this helps it rise.
  12. Place in oven, turn temperature down to 375 degrees and bake for 40 - 50 minutes until center is set. (Do not open the oven to peek, it will collapse the soufflé.) Serve immediately.
  13. ·¡²ÔÂá´Ç²â!Ìý

Ìý

Recipe by Katherine Burns of

]]> /blogs/recipes/french-butter-cake-with-rose-chantilly-cream 2025-02-13T11:03:51-05:00 2025-02-13T20:00:19-05:00 French Butter Cake with Rose Chantilly Cream Tessa Keller Ingredients-
For the cake:
  • 1 cup sugar
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1 cup creme fraiche (room temperature)
  • 3 eggs (room temperature eggs)
  • 1 vanilla bean - seeds scraped
  • 1/2 teaspoon vanilla extract
  • 1/2 cup salted better (melted and cooled)
For the Simple Syrup
  • 1/3 cup water
  • 1/3 cup sugar
For the Rose Chantilly Cream
  • 1 cups whipping cream
  • 3/4 teaspoon rose water extract
  • 1/4 teaspoon vanilla extract
  • 6 heaping tablespoons powdered sugar
*Raspberries for garnish and serving (1 cup)
Directions-
  1. Melt butter, cool slightly, set aside.
  2. Prepare (butter, lightly flour and line with parchment) a 9 inch cake pan.
  3. Preheat oven to 350 degrees.
  4. Sift together in a small bowl the flour, baking powder, salt. Set aside.
  5. In a large bowl whisk sugar and eggs until light and frothy, gently stir in the creme fraiche, vanilla extract and vanilla seeds.
  6. Fold in the dry ingredients, then melted butter. Pour into the cake pan, bake for approximately 30+ minutes until cake tester comes out clean.Ìý
  7. Cool in pan for 15 minutes. Meanwhile, for the simple syrup, in a small saucepan whisk together the 1/3 cup water and 1/3 sugar over medium heat until the sugar dissolves.Ìý
  8. Pour evenly over the cake while it's still warm in the pan. Let the cake cool completely before adding the rose chantilly cream.Ìý
  9. For the rose chantilly cream - with a mixer using a whisk attachment, whisk together the heavy cream, rose water extract and vanilla extract.
  10. Just as it starts to come together add the powdered sugar.
  11. Finish whipping when it forms soft peaks.Ìý Add more powdered sugar to taste for extra sweetness.Ìý
  12. Pipe rose chantilly cream onto the cake. Top with raspberries.

Enjoy!

Recipe by Katherine Burns of @rue.dauphine.paris

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