Siphoned Soufflé

Any thoughts on how to do this in a way that would be realistic for a dinner service?

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Would using the same principles of the instant microwave sponge cake work? Fill a cup with siphoned souffle batter and bake (or microwave?).

trev_teich

It works differently. You make an egg base sous vide i,t then transfer to siphon ,and dispense into ramekins then bake.

adey73

I have thought about this for years.

You got any greater detail Trevor?

Matt_67991

@Trevor what issues do you foresee running into in particular?

trev_teich

Basically I don't want to have to have 10 isi canisters in a bath.

trev_teich

Maybe I can just hold the other orders in bags and charge as I go...

Matt_67991

@Trevor I'm not too sure about the mechanics of the recipe, but I'll offer a guess that might work if your idea doesn't: have a wet and dry mix, hold the wet mix in the lower temperature bath after the initial cooking, and mix the two together and add to the siphon when ready to cook.

trev_teich

Hmm, that won't really work for this. The basic recipe is in book 4 page 297 in M.C.

Brian_Consumer_36431

I've tried several times to make a siphon souffle with no success. The biggest issue I have dealt with is that charging the siphon aerates the base too much to be bake stable once it is in the oven. This was done with a traditional pastry cream base combined with a siphon swiss meringue. It collapsed under its own weight once it started to rise.

I tried the same base just folding the meringue into the base and it worked fine enough for a trial.

Using a bit a carrageenan would lend some stability during the bake. Egg white powder would also lend stability. I was mainly looking for a souffle base that could be held cold, expelled into a prepared dish, and then baked to order. Final product being extremely light.

Sometimes the classics are just the way to go I guess.

trev_teich

The basic recipe is in book 4 page 297 in M.C.

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