A souffle :

Soufflé

Ingredient Amount

1. Egg yolks 240 Grams
2. Sugar 400 Grams
3. Milk 1 liter
4. Orange compound 60 Grams
5. Flour all-purpose 180 Grams
6. Arrowroot or corn starch 30 Grams

Method
1 To make the base bring the milk to boil.
2 Combine the egg yolks and sugar, Whip until light, sift flour and arrowroot together and add to egg mixture.
3 Temper egg yolks mixture with some of the hot milk, Stir constantly, add back to the remaining milk.
4 Bring to boil, stirring constantly, whip until cool.

For 8 to 10 soufflé
Base from above 200 grams
Flavorings Grand manier 50 ml
Egg whites 300 ml
Sugar 100 Grams

Method
1 Add flavorings to the base.
2 Whip sugar and egg whites to a medium peak.
3 Mix 1/3 of the me into the flavored base to lighten.
4 Fold in remaining egg whites.
5 Deposit the batter into buttered and sugared ramekins.


Baking Instructions:
Bake in a slow heat 175 degrees C or in a convection oven for 10 minutes in 400 degrees f.








strudel

Strudel is a German word that literally translates to whirlpool, in this case a swirling mass of pastry dough and filling. Although apple is by far the most well known variety, the number of different strudel fillings is almost limitless and includes both sweet and savory. The paper thin dough is stretched rather than rolled to achieve its almost transparent composition.
Strudel dough has been described as “you should be able to read a news paper through the dough.

Apple strudel austrian style.
About 16 servings

White bread crumbs 4 oz
Melted butter 6 oz
Apple granny smith 2 lbs apple peeled cored and sliced
Granulated sugar 3 oz
Dark raisins 6 oz
Coarsely crushed nuts or almonds 6 oz
Ground cinnamon 1 teaspoon
Lemon zest of one lemon
Rhum 2 oz
Mix all the above ingredients for the filling.

For the dough

Flour 1 lbs
Salt 1 teaspoon
Water ¾ cup
Egg 1 pcs
Vegetable oil 2 oz.
Place the flour, egg, oil, salt, Mix with the dough hook on low speed ,add enough off the water to make a soft dough knead the dough on medium speed until smooth and elastic.form the dough into a small ball and cover with oil. Cover an d rest at room temperature for about an hour.



cause these are very classic