Black Truffle Souffl�

fx

Thu, 10 Mar 2016 12:49:34 GMT

Dish size depends on the portion I need, not sure how it affects the rising of the souffl�.

fx

Sat, 5 Mar 2016 20:23:41 GMT

Well glad you liked it

truffles

Mon, 9 Apr 2012 13:47:23 GMT

I loved the recipe idea, need to get my hands on some truffles to try this and truffles with mashed potato.

Elsa

Wed, 25 Jan 2012 17:06:57 GMT

Thanks for mouth watering recipe.
I got the truffle and I"ll make it this weekend. I have two sizes of dishes for individual souffl�. What size do you use?
Thanks

Gloria

Tue, 4 May 2010 20:37:10 GMT

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

fx

Sat, 17 Oct 2009 19:34:55 GMT

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.

Claudia

Wed, 14 Oct 2009 01:23:15 GMT

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

Sat, 6 Jun 2009 07:47:01 GMT

Will I really recommend La Truffi�re, 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!

Will

Fri, 5 Jun 2009 19:53:41 GMT

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

Thu, 2 Apr 2009 11:30:48 GMT

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!

Jenine

Wed, 1 Apr 2009 23:40:55 GMT

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

Thu, 17 Jul 2008 09:46:10 GMT

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!

CKfusionist

Mon, 14 Jul 2008 09:59:24 GMT

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.

Tammie Burnes

Thu, 11 Oct 2007 18:49:33 GMT

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?

fx

Sat, 27 Jan 2007 01:31:53 GMT

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 souffl�,
obviously, will begin to deflate as soon as it exits the oven. Good
luck!

Mistina

Fri, 26 Jan 2007 18:23:02 GMT

Merci beaucoup! I adore truffles AND souffl�s, 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!