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Black Truffle Soufflé (page 2 of 2)

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How you can make this astonishing dessert from La Truffière, a Paris restaurant specialized in black truffle.
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Grating the black truffle in the soufflé.

 

The soufflé with a pile of grated truffle.

 

Mixing everything slowly and very gently.

 

Pouring the mixture into the greased soufflé individual dishes. Don't pour too much as the soufflé will rise.

 

After about 12 minutes in the oven the soufflés are ready ...

 

After only 1-2 minutes the soufflés begin to deflate. If you are not ready to serve them, put back in the oven to rise again.

The soufflé was terrific but something was missing. Then I remembered. In the restaurant, they pour a sweet and sour liquid in the soufflé before the guests. I called the restaurant again and this time spoke directly to Mr Rizet, the young up-and-coming chef who took over the kitchen in 2002. 'We prepare a fruit coulis from fresh goyave, pineapple, passion fruit and mango. Then we reduce it with a ginger syrup, vanilla and citronelle. You can also add a little exotic pepper. The head waiter pours a small vodka glass of this coulis in a hole in the soufflé at the table.' I was not sure how to add the truffle - grating it resulted in large unsightly pieces at the bottom of my soufflé so I asked the chef. 'The trick is to use truffle honey as a flavor base, then add fresh black truffle. You need to cut it in the finest little cubes because it will be in contact with the soufflé only about 10 minutes, and any larger truffle pieces will sink at the bottom. We use the entire, unpeeled truffle.'

I'll try again for even better results, but this definitely belongs to my top 10 desserts.

If you decide to visit La Truffière - I strongly encourage you - make sure you get a table in the beautiful 18th century vaulted stone cellar rather than upstairs. Also, if at the end of the meal the waiter asks you if you want to have coffee in the salon, you should know that the 'salon' is the two benches next to the door upstairs. Nice benches but not very intimate. Check them out when you enter and decide for yourself. This being said, the service is lovely and if you don't want to, they won't insist.

 

La Truffière
http://www.latruffiere.com
4 Rue Blainville
75004 Paris
FRANCE
+33 46 33 29 82

Published 12/12/2006
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12 Comments

  • #1
  • Comment by Mistina
  • on: 26/01/2007
Merci beaucoup! I adore truffles AND soufflés, and since I don't plan
to return to Paris for at least 10 months or so, I'm anxious to try
this recipe at home.Two quick questions, please: What is caster sugar? And what is maizena?Thank you so much for sharing your experience--and this recipe!
  • #2
  • Answered by fx
  • on: 27/01/2007
Mistina, thank you for your comments! Actually I meant sucre
blanc
, that is plain granulated white sugar. As for the word
I incorrectly used, Castor or caster sugar is the name of a very fine
sugar in Britain, so named because the grains are small enough to fit
though a sugar "caster" or sprinkler. It is sold as "superfine" sugar
in the United States. As for  maizena, it is the french name of cornflour/cornstarch. Sorry for that! You
really need to beat your egg whites strongly and the soufflé,
obviously, will begin to deflate as soon as it exits the oven. Good
luck!
  • #3
  • Comment by Tammie Burnes
  • on: 11/10/2007
I loved your article.  It made my mouth water.  I want to try the recipe.  I live near the los angeles area.  Where can I find black truffles?
  • #4
  • Comment by CKfusionist
  • on: 14/07/2008
Hmm , i wonder how it tastes like though, never tried any truffle before. The nutrition lecture of mine told us there's a white truffle in the lab , never manage to find it though.
  • #5
  • Answered by fx
  • on: 17/07/2008
CKfusionist, truffles are just as good as vanilla or Stilton, just way more expensive. If you can't find your white truffle it is probably stale by now. If it is any fresh you should have no problem finding it by nose only!
  • #6
  • Comment by Jenine
  • on: 01/04/2009
Gorgeous and inspiring. I will try this at home, unfortunately not with the real deal, but rather with a distant cousin in a jar. I am really curious about the fruity, sweet compote served on top. Shouldn't the truffle dominate the flavor?
  • FX's answer→ Yes, but it works. They don't serve it with a sweet compote but with a tart syrup in small quantity. The danger with dessert is to go sickly sweet and a measure of tartness helps balance it out!

  • #8
  • Comment by Will
  • on: 05/06/2009
Hi FX,

Great posting! My wife and I will be heading to Paris this Summer - definitely not a truffle season. That being said, would you still recommend this dish at this place ("La Truffiere") ?
You mentioned you like this shop better than La Maison De La Truffe - can you elaborate a tad more? Our trip will be short enough that I'd like to make it as effective as possible.

Merci!

Will
  • FX's answer→ Will I really recommend La Truffière, but la Terre de Truffe is a fine place to sample some truffle dishes too, although I prefer to buy them at la Maison de la Truffe. Why don't you read my article Paris Truffle Dinners and my other Paris articles for more information, this might come interesting!

  • #10
  • Comment by Claudia
  • on: 14/10/2009
I am going to make this one for sure, thanks!  Do you know a reliable on-line store where I can buy black truffles?  I've heard of Chinese imitations being sold as black truffles.
  • FX's answer→ Claudia, I wouldn't buy truffles online at all. Just wait until you can buy fresh, very fresh one. Ask a local gastronomic restaurant where they buy theirs.

  • #12
  • Comment by Gloria
  • on: 04/05/2010
Hi there!

Amazing recipe! May I know how you plan to incorporate the truffle honey into the souffle recipe?

When do we add the truffle honey to the souffle, and how much is needed? Thanks!

Gloria

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