Soufflé

The introduction

Hello everyone,  I hope, that you are all doing just fine.

In this article I want to tell you about this other recipe, which is a pretty good one, I mean, it’s a very popular thing in Georgia and though, not many people prepare it at home and they prefer to buy it in the supermarkets or some places, where they can buy them, it’s still considered a great thing to prepare them on the special occasions ro things like that.

Well, this thing is called “Chitis rdze” in Georgian and it’s from the Russian language, I guess, and it is translated in Georgian. That phrase means “Bird’s milk” if we translate it just exactly from Georgian to English, however, they just call it soufflé in English, as I know.

This “Chitis rdze” was very popular in the soviet union and everyone really loves them, who were living in that soviet union, I guess. and I remember, that we used to have such soufflés at home from time to time and then it became much more easier to buy them in the supermarkets, because they became more available and then you were able to buy some different kinds of soufflés and not just the classic white ones with the chocolate glaze.

Well, anyways, let me tell you about the preparation of this soufflé.

Ingredients:

• For the biscuit:
• Eggs, 4 medium
• White granulated sugar, 40 grams
• Cocoa powder, 5 grams
• All purpose flour, 50 grams
• For the cream filling:
• Unsalted butter, 300 grams
• Condensed milk, 150 ml
• Vanilla
• Cognac
• Soufflé:
• Egg whites, 3 medium
• White granulated sugar, 180 grams
• Water, 50 ml plus 150 ml for gelatin
• Gelatin, 150 grams
• Chocolate glaze:
• Chocolate, 100 grams
• Unsalted butter, 30 grams

Preparation process

So that, the first thing to prepare is the biscuit itself and it’s a pretty easy thing to do, because usually preparing biscuits is not that difficult , if you ask me.

Well, first of all, you should have the eggs beaten and put them into a bowl and then you should add the sugar and mix them together very well. You should just put them into the standing mixer bowl and let the mixer mix them together, so that the colour will be light yellow and the mixture will get fluffy and kind of doubled in size or something like that.

After that, you should then add some flour to the mixture and you should also add the cocoa powder and you should mix everything together as well, so that you will get a soft dough and kind of liquidy.

Then, you can just take out the round baking pan and grease it with some oil and have the dough poured into it and have it baked on 220 degrees Celsius for about 20-25 minutes.

When the biscuit is baked, you should set it aside, so that it will get cold and then you should cut it into halves, I mean, into two sheets, so that you should then put the cream filling between those layers of biscuits.

In the meantime, you can prepare the cream filling, which is very easy thing to do , because it doesn’t really need anything really, you just have to put those thinsg together and mix them, if you want to know the truth.

So that, you should have the butter on a room temperature and it should be soft, but not too soft, if you want to know the truth. You should put it into the bowl of a standing mixer and have the mixer turned on and mixing the butter until it is very fluffy and white. After that, you can add the condensed milk, which is sold canned and it’s pretty easy to just add it to the butter, of course. And after that, you should add some vanilla and cognac or rum essence to the mixture.

Then, all you have to do is to prepare the soufflé, which can be a little time consuming and can need a little more effort than those biscuit and cream filling, however, it’s not that big of a problem and everyone can to that, if you ask me.

So that, you should take the gelatin and have it into the water for about 30-40 minutes. After that, you should spill the excess water out and then you should have it on the steam. You can take a small heatproof bowl and have some water into it and have it boiling, and then you can take another larger bowl, where you have that gelatin and have that put on the smaller bowl and stir it occasionally. After that, you can add the sugar into the water and let it get boiled. You should then skim the foam and let it boil until bubbles start appearing on the surface.

You should also take the egg whites and have them into the standing mixer bowl and whisk them with the mixer, so that they can get thicker and fluffy and white and after some time, when it’s pretty thick, you should add the sugar and water syrup to the egg whites little by little and at the end, you should add the gelatin to it and mix them together very well.

After that, you should set the soufflé aside and have it get cold. After that, you can add the quarter of the cream filling to the soufflé and mix them together.

Finally, you can take the biscuit and spread the remaining cream filling on one sheet and have another sheet put on it. After that, you can pour the soufflé on top of the second sheet and let it get cold. You can also put it into the refrigerator and have it get cold that way.

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