A luxurious dessert from the latest season of Ludo à la Maison.
[MUSIC] Bonjour, welcome to Ludo a la Maison, today we're gonna do a caramel souffle with citrus flavor. Everybody is scared to do souffle, I'm scared too trust me. You never know what can happen with a souffle. Not a lot of people cook souffle at home. When people invite me over to their house I never have souffle Take long time to do. If you're souffle is not good you need to do another one. But it's just so good! First, we're going to do a cr��me p��tissi��re. So what I'm going to do, I'm going to bring to boil whole milk. Cr��me p��tissi��re it means a mother sauce for pastry. We're going to use an egg yolk for the cr��me p��tissi��re. And the egg white for put in the cr��me p��tissi��re after to fold it. You can see it's good quality of egg because the egg white are very tick. Now we're going to put here our egg york and sugar. We're going to whip that until we get very creamy. So we can either put regular or bowl and whisky but it's gonna take long time guys. It's long time, long time. I saw so many drama in the restaurant with souffte trust me. Mistake happen. We have flour here. We want people to order their souffte before. I dont know if I want souffte, I dont know blah, blah, blah. Madam, souffte is very difficult, the guest gets mad because I ordered by souffte before, why is it not ready, why is not that? It's pressure to do souffte. I am going to pour slowly milk [SOUND] [MUSIC] Take a whisk, cook it now, until it's getting thicker. Make sure it doesn't stick in the butter. After the boiling now, now we will cook it for three minutes. See, I don't stop? It's intense? This is not just go over there and have a glass of water, you stay over there and you just beat up the cream. Whoop! Mother F#@!er! Sabotage! That is the base of the flavor for your souffle. So caramel, regular sugar, a touch of water, little bit. The more you cook your caramel the more your caramel is going to be bitter. You could do a light caramel is going to be very sweet. So, I'm going to do a very, very bitter caramel to get a lot of flavor in our practice here. Make sure you burn your caramel, not too sweet. The caramel is getting thicker. The bubble don't break right away which is so funny how you can see the texture of the sugar just change now. I was doing [FOREIGN], We'll probably do a caramel souffle with seaweed ice cream because seaweed is very salty. I do quite a lot in the restaurant now. Seasoning with seaweed, not anymore with salt. Like we say in Burgundy, when it's black, it's cook. God gave you two hand, use it. That's exactly what I'm doing now. Here we go. [MUSIC] [NOISE] So now to put my caramel [UNKNOWN] in the freezer, you want the [UNKNOWN] to be very, very cold. Beautiful. [MUSIC] Now, we are to do our garnish for the souffl��. We'll do just whipped cream. So for that, heavy cream, vanilla beans, in here. I'm gonna take some of this. I love citrus as a garment. Just a little bit of zest. Grapefruit, I love grapefruit and that together. A little bit of sugar, not too much though. That's enough. Now we're going to whip our cream. Now, we're almost there, the texture is good, yeah. To make sure your souffle raise perfectly the little trick is we need to put the butter in the mould, you take a little piece of paper and you really put the butter up and down, up and down, up and down, the souffle is going to raise straight. And now, we're going to put sugar into the mould. You have to turn them all like this. Make sure you cover all the surface. Now, we are going to put our souffte mold in the freezer. So i put them in in freezer [NOISE] [MUSIC] Now, we our whipped cream is ready, our [UNKNOWN] ready, or mold are ready. So now we're going to whip our egg whites. So we're going to add the sugar slowly, slowly, slowly, slowly okay? We're going to create like almost like a meringue. I remember [UNKNOWN] open a restaurant we always keep our egg white outside, for at least a good three or four days makes your souffle raise better. I don't know why. [UNKNOWN] That's [UNKNOWN]. [UNKNOWN], okay? Time for the wisk now. [UNKNOWN] beautiful. [UNKNOWN] [BLANK_AUDIO] So Voila. [MUSIC] Now it's time to do a prayer and to do the souffle. It's so so stressful to do souffle. It's a lot about the practice, also a lot about luck. So all the time, when you do souffle, I always do a prayer. Like the soccer player, you know they're always like Close the door and you watch. Now, I'm gonna cook the souffle at 400. [MUSIC] You can watch a souffle raise very well, or you can, will you watch the souffle like going down, you never know, do a prayer. If the souffle's not cooked enough, [SOUND] it will fall down. [MUSIC] But also to cook is going to be just air inside. [SOUND] something to. Here we go. [MUSIC] And put sugar [MUSIC] [INAUDIBLE] Like this. Caramel souffle with whipped cream and citrus. Souffle is tricky, you never know. It's science. [MUSIC] That's good. Very good. [BLANK_AUDIO] Thank you for watching me, and I'll see you next time. [MUSIC]