lemon souffle, danish pastry croissant and souffle

Lemon Souffle

Ingredients Quantity

Egg yolk 2
Whole Egg 1
Grain Sugar 90 gm
Gelatine 7 ½ gm
Whipped Topping 100 ml
Egg whites 2
Lime 1
Lemon rind 1 No
Glucose biscuit 1
Pistachios 4 -5 Nos

Method:-

1. In a vessel, add sugar, two yolks, and one whole egg and prepare a sabayon.
2. Add dissolved gelatine to the sabayon and mix well.
3. Add the lemon juice and the rind. Place the vessel on ice.
4. After it thickens, lightly fold in the whipped topping and well beaten egg whites (soft peaks).
5. Pour the soufflé in moulds and allow it to set in the fridge.
6. Garnish with powdered glucose biscuit, a swirl of cream and pistachios.














Danish Pastry - Croissants (10 portions) – Spool Method


Ingredients Quantity

Refined flour 250 gm
Salt ½ tsp
Sugar powdered 55 gm
Fresh yeast 15 gm
Milk 70 ml
Margarine 170 gm
Egg 1 No.
Vanilla essence ½ tsp
Egg for brushing 1 No.

METHOD

1. Sieve the flour.
2. Make a well, add yeast, sugar, essence, egg and using milk make a soft dough.
3. Take a little margarine (about 20 g) from the 170 gm and cream it with salt and rub it into the dough. Round it up and keep it covered under a moist cloth.
4. When it doubles in size, knock back and roll it out into a big circle.
5. Apply the creamed margarine all over the rolled out dough. Cut it into 3 uneven portions. Make a spool of the smallest portion and place it onto the second largest portion, roll it and place it on the largest portion. Roll it, shut the mouth of the spool and wrap it up in a moist cloth and keep it in the freezer for 20 minutes or till the margarine solidifies.
6. Remove and roll it into a rectangle 18” x 12” approx. Cut into triangles and make croissants. Place them on a greased tray. Cover it with a moist cloth till it becomes light to touch. Apply egg wash and bake it at 220C for 15 minutes. Apply sugar syrup when hot.