techniques directory

Professional French Culinary Techniques Directory Tool :

BASICS: 

Basic 1: how to safely use a knife for slicing *

Basic 2:Fruit & vegetables deco trimming*

Basic 3: citrus knife peeling **

Basic 4: jigsaw oranges & lemon *

Basic 5: dice cutting *

Basic 6: strips cutting*

Basic 7: oval shaped veggies***

Basic 8:peeling tomatoes*

Basic 9: onions fine chopping*

Basic 10: Breading**

Basic11: using cartouche paper*

Basic 12: Fish preparation*

Basic 13: Fish filleting**

Basic 14:fish slicing*

Basic 15: citrus wedges**

Basic 16: fruit & vegetable Marbles*

Basic 17:Quickly tying a meat loaf*

Basic 18: Peeling a Bell pepper*

Basic 19: Boning a lamb /veal shoulder**

Basic 20: Boning a poultry leg**

Basic 21: Lamb/Pork rack preparation***

Basic 22: Poultry stewing cuts**

Basic 23: Flattened Poultry cut for grilling**

Basic 24: Toad Like poultry  for grilling**

Basic 25: Jelly Moulding***

Basic 26: Quennelle spoon shaping**

DOUGHS AND PASTRY

Dough 1 : the  tart dough*

Dough  2: rolling a dough and setting in the mould **

Dough 3 : traditional bread dough **

Dough 4: pizza dough **

Dough 5: classic cake dough **

Dough 6: french pancake dough *

Dough 7: brioche dough ***

Dough 8: choux dough ***

Dough 9: flaky dough ***

Dough 10: Savarin dough ***

Dough 11: salty tart dough *

Dough 12 : Sandy dough *

Dough 13 : pancake dough *

Dough 14 : frying dough **

Dough 15: sponge cake dough *

Dough 16 : noodles dough *

Dough 17 : English cake dough **

Dough 18: B ***

Dough 19 : Petits fours dough(cigarette biscuit, cat's tongue, tulip cracker....) *

Dough 20: slate biscuit  dough *

Dough 21: brittany biscuit*

Dough 22: Speculos biscuit*

Dough 23: Mousseline cream**

Dough 24:Joconde biscuit**

Dough 25: Genoa Bread**

Dough 26: Madeleine soft cake*

Dough 25: Dacquois Hazelnut biscuit**

Dough 26: Succes dough**

Dough 27:Sacher Biscuit **

Dough 28: French Ginger bread*

Dough 29: Financier dough *

Dough 30: Macarons Mix***

Dough 31:Panna cotta Mix*

Dough 32: Chocolate Whipped cream*

Dough 33: Fruit Jelly Glazing*

Dough 34: Milk Chocolate Glazing*

Dough 35: White Chocolate Glazing*

Dough 36: Dark chocolate Glazing*

Dough 37: Feuilletine Crunchy  Hazelnut biscuit**

Dough 38: Sweet Bomb Mix**

PASTRY BASICS  

Pastry basics 1 : whipping and mixing eggwhites **

Pastry basics 2: using a pumping bag **

Pastry basics 3: fruits coulis /sauces *

Pastry basics 4: cooking sugar from syrup to caramel and its puposes ***

Pastry basics 5: sugar icing **

Pastry basics 6: Cornet decoration & writing ***

Pastry basics 7: Melting and using chocolate **

Pastry basics 8: poaching fruits in syrup *

Pastry basics 9: Cake & tart glazing *

Pastry basics 10 : hot puddings *

Pastry basics 11: caramel sauce *

CREAMS AND SWEET MIXES

Cream  & mix 1: elaborating a dark chocolate ganache *

Cream & mix 2: custard **

Cream & mix 3: chou cream **

Cream & mix 4: almond cream *

Cream & mix 5: frangipane cream *

Cream & mix 6: patissiere cream **

Cream & mix 7: whipped chantilly cream **

Cream & mix 8: Sweet hot soufflé ***

Cream & mix 9 : Butter cream ***

Cream & mix 10 : diplomate cream **

Cream & mix 11: chiboust or "madam" cream ***

Cream & mix 12: french meringue **

Cream & mix 13 : italian meringue ***

Cream & mix 14 : Swiss meringue *

Cream & mix 15 : bavarian jelly mix **

Cream & mix 16: creme brulée mix ***

Cream & mix 17 : Set milk cream *

Cream & mix 18: Chocolate sauce *

COOKING MODES TECHNIQUES

Cooking 1: Pre-baking an empty dough *

Cooking 2: grill-cooking **

Cooking 3: roast cooking **

Cooking 4:"jam like" simmering for the onions  *

Cooking 5  : sauter cooking    *

Cooking 6: Boiling Green Veggies  *

Cooking 7: White cooking*

Cooking 8: Boiled eggs*

Cooking 9: Poached eggs*

Cooking 10: French Omelette (flat or rolled)**

Cooking 11: Blanching*

Cooking 12: Fish in Court-bouillon*

Cooking 13: Dry peas cooking*

Cooking 14: Pasta cooking*

Cooking 15: Pilaff rice cooking**

Cooking 16: Steamed rice*

Cooking 17: vegetable glazing**

Cooking 18: Tomato concassée*

Cooking 19: Butter steaming*

Cooking 20: White meats grilling*

Cooking 21: Red meats grilling*

Cooking 22: Whole fish grilling**

Cooking 23: Fish slice or fillet  grilling**

Cooking 24: "Meunière " Sauter**

Cooking 25:  semolina cooking*

Cooking 26: Greek style Cooking*

Cooking 27: Poaching a choux dough*

Cooking 28:  Traditional Scrambled eggs**

Cooking 29: vegetable grilling*

Cooking 30: Panfried eggs*

Cooking 31: Pottedeggs*

Cooking 32: Poeler cooking**

Cooking 33: sauter with a "short" sauce***

Cooking 34: white and brown stews**

Cooking 35: Braising vegetables**

Cooking 36:White wine Short braised fish***

Cooking 37:Oven glazing*

Cooking 38: Boiling  choux dough gnocchi  *
Cooking 39: Creamy Soups & Veloute soups *

HOT & COLD SAUCES -MIX

Hot & cold sauces - mix  1: soufflé mix ***

Hot & cold sauces -mix 2: raw butter mix*

Hot & cold sauces - mix 3:  mashed vegetable Thickening*

Hot & cold sauces - mix 4: tomato sauce & similars*

Hot & cold sauces - mix 5: Bechamel sauce & similars*

Hot & cold sauces - mix 6: French dressing*

Hot & cold sauces - mix 7: Mayonnaise**

Hot & cold sauces - mix 8:Aioli sauce**

Hot & cold sauces - mix 9: grilling marinade*

Hot & cold sauces - mix 10: Flour thickening ( raw or cooked roux)*

Hot & cold sauces - mix 11: Cooking a fish stock*

Hot & cold sauces - mix 12:Cooking a white poultry/ veal  stock*

Hot & cold sauces - mix 13: Cooking a brown poultry / veal stock*

Hot & cold sauces - mix 14: Cooking a Brown veal/ venison stock*

Hot & cold sauces - mix 15: Cooking Fish , poultry or veal velouté*

Hot & cold sauces - mix 16: Starch thickening*

Hot & cold sauces - mix 17: cooking meat / fish stock glaze*

Hot & cold sauces - mix 18: Heavy cream thickening*

Hot & cold sauces - mix 19:Egg yolk thickening**

Hot & cold sauces - mix 20: mushroom duxelle stuffing**

Hot & cold sauces - mix 21: Brown  sauces**

Hot & cold sauces - mix 22: Fruit sweet and sour sauces**

Hot & cold sauces - mix 23: fish white wine glazing sauce**

Hot & cold sauces - mix 24: Warm Egg yolk whipped sauces ( hollandaise & Béarnaise)***

Hot & cold sauces - mix 25: White butter whipped butter***

Hot & cold sauces - mix 26: Tomato  coulis  *
Hot & cold sauces - mix 27: lime & butter emulsion***

Brand new techniques directory ( under construction)

Hi,

Hre we are with  a brand new   front page trick ...
Just click on the technique you want to  master  and  you're done . 

Coming back soon......

Sauteed spinach & Shrimps with Poached Egg - Olive and Shellfish Foamy Broth

Hello ,

We continue our trip while cracking the codes of French Cuisine ;this time we will have a closer look at some  new indispensable techniques gathered in a very yummy and light dish...

We are about to realize the 3 following techniques:

Cooking 5  : saute cooking    *

Here is a basic cooking process but we just need to follow few rules.

Cooking 9: Poached eggs*

For breakfast or anytime , they won't have any more secrets for you.

Hot & cold sauces - mix 11: Cooking a fish stock *

As an introduction to most complicated sauces , stocks are the cradle of many delicious sauces...

Ok, let's start by the fish stock, for this recipe , we'll need :

•  Diced onion                                                                25  GR    - 1oz 
•  Diced carrot                                                                25  GR   -  1 oz
• White wine                                                                   3 CL -    1 Fl oz
• Shrimps shells & heads ( or fish bones)                     200 gr   -   0,5 lb
• Butter                                                                          10 GR    -  0,5 oz
• Sliced green part of leek                                             10 GR   -   0,5 oz
• Tap water                                                                    30 CL     -  10 Fl oz
• Bay leaves                                                                                   1

TECHNIQUE

First of all , you need to peel the shrimps( 2 lbs - 1 kg for this recipe) and keep the heads and shells; soak them for few minutes in cold water for rinsing (if you make a fish stock , proceed same way with fish bones and heads).

Meanwhile, wash , peel and cut you veggies.

Heat medium pan on slow stove and melt butter until foamy then add the strained shrimp peels ( or fish bones) and sweat them for a minute .

Add onions, carrots and leeks, sweat for another minute, then pour white wine on , water and bay leaf.

Watch out ! No Salt - No pepper, it would spoil the stock.

Bring to boil full blast for 20 minutes and strain immediately . Then keep for other uses. 

If  the fish stock is cooked longer , the Keratin of the bones and peels gives a "greyish"  turbid stock , with a bad Bitter taste!

                                                    Second Technique  : Cooking 9: Poached eggs

For this part we'll need 8 eggs, water and white vinegar...    
  The freshest , the best.  
 If you want  nice shaped poached eggs , you really need the freshest eggs you can find. The yolk will stay in the middle and allows you to keep it creamy.
After ten days of fridge, the egg white consistency changes and the yolk will start to get offset during cooking....

Starting now , you 're able the measure egg freshness at first glance ...
Raw or cooked : yolk in the middle =fresh  - The more it goes toward the outside, the .....older!

For best results , bring your water to boil and add some white vinegar ....don't be shy! The vinegar taste won't go inside the egg! As you can see on the picture, break the egg in a small recipient and

gently pour the egg in the simmering water, one by one so they don't get into contact . 

 Do not drop the egg in a splashy way , it wouldn't set correctly. Leave your egg  for a minute - minute and a half and gently turn it over with a large spoon or small skimmer to give the roundest possible shape..

When the egg is cooked ( white set but creamy yolk to taste), remove from pot with skimmer and drop in fresh water to cool down and rinse.

You can now trim the egg white with scissors to get something very nice !Keep on the side for later........

                                                         Third Technique  --Cooking 5  : saute cooking

This cooking technique is maybe the most common to all kinds of cuisine; it is either  very simple and easy to  screw up!

Generally speaking, the best results are just a matter of heat control; we need enough heat to sear the food but overheating may lead to dry or burnt food...

In our recipe, we need a really hot oil to saute 2 lbs - 1kg of spinach leaves for less than a minute . The leaves contains so much water !
You can sear the shrimps  the same way because small pieces are cooked in less then a minute. Just apply a light seasoning , and  your are ready!

Proceed same way with   oz - 200 gr  of mushrooms.

For thicker /bigger pieces , we'll have to reduce heat and a slower cooking process will avoid dryness and darker color...

In case  you wish to use butter, the best way is to heat a small amount of oil and when the desired temperature is reached, add a piece of butter and  cook immediately ! This trick will allow butter to reach a higher T°C without burning.

And .... finish up your yummy dish; it's time to eat now!

• Bring your shrimp/fish stock to boil and let reduce 2/3 until you have a light "syrup like" consistency.
• Warm up saute spinach, shrimps and mushrooms..
• Add   4 fl oz - 12 cl of olive oil in the reduced stock , check seasoning and blend until you have a yummy foamy emulsion
• you can now  proceed to plate elaboration....
• Place a bed of spinach in bottom of plate, top with a poached egg
• Dispose shrimps tails and mushrooms
• you can now gently pour your foamy sauce and ... enjoy!This dish is a real treat! 

CHILLED ORANGE ,CARROT & GINGER SOUP WITH PARMESAN CRACKER

CHILLED ORANGE  ,CARROT  & GINGER SOUP WITH PARMESAN CRACKER

Hello there, 

With the warmer spring  days , we will continue our chef's techniques  exploration with a chilled soup.

Actually very light and healthy, this soup  is a mix of awesome great matching flavors.....

In the recipe progression we'll meet two basic  techniques in thickening a soup with veggies and the well known "heavy cream thickening we already met once in the hot pumpkin creamy soup. 

The overall techniques used in this recipe:

Hot & cold sauces -mix 3: Mashed  Vegetable  Thickening

Hot & cold sauces -mix 18: Heavy cream thickening

Cooking 11 : Blanching

Ingredients for serving 8 

• Carrots                                                         1KG - 2,2  lbs
• Oranges                                                       250 GR - 1/2 lb
• Poultry or veggie Broth                              10 CL - 3,5 FLOZ
• Olive oil                                                      1 CL - A DASH
• Heavy cream                                               10 CL - 3,5 FLOZ
• Ginger Root                                                10 GR - 0,3 OZ
• Rosemary  Strand                                       1
• Ground cumin                                            A PINCH
• Cilantro leaves                                           1 Tablespoon

Orange skins blanching:

First of all , you'll have to peel the orange with a Vegetable peeler and slice them in stripes as  thin  as you can( have a look at the "How to safely  use a chef knife").The problems with citrus skin are bitterness and ......chemicals!! Unless you use organic oranges.

Blanching..... is the technique we need at this moment to get rid of strong tastes and unwanted stuffs( blood , chemicals, ....).

Just put your Orange skin Shred in a pan and fill up with cold water in big quantity. Bring to boil and at the first boils strain the orange skins and repeat the operation three times.

Finally , you have soft , clean and good tasting orange skin. Keep on the side

COOKING THE  CARROT SOUP

• Peel & cut the carrots in chunks
• Peel & chop ginger
• Juice the oranges
• remove rosemary leaves and keep on the side
• Prepare cilantro leaves and store in a cool place

Now , you are ready to cook the soup:

• Bring the poultry (or veggie broth) to boil ,  add carrot chunks and leave boiling for about half an hour.
• Pour the orange juice, add cumin , ginger, rosemary and half of the blanched skins. Leave boiling an extra 10 minutes.
• Blend the soup with the olive oil in order to get an emulsion.
• Bring back on the stove to fine tune the thickness by leaving soup to reduce at the desired thickness. Do not use starch , it  would give a jello like consistency .....
• Then cool the soup down as much possible (or better  ; place in blast chiller)
• Check seasoning.

THE PARMESAN CRACKERS

This  kind of salty crackers are a  must  with many starters such as veggie tartar or avocado mousse (coming soon on the blog). The only ingredient needed is ...... Flaked parmesan ( not ground)!

• Preheat your oven at very high t°C
• Take an oven tray covered with wax paper or a Silpat Mat(can be bought by cooking gear suppliers) slightly oiled.
• Pour parmesan flakes on the paper  in shape and size of the  desired cracker .You need to have an 1/8 inch thick raw cracker.
• Place in oven till light brown and let cool few seconds. With a metal spatula , place the crackers on a cool tray and leave until it sets hard
• Your cracker is ready to use ......

JUST NEED TO FINALIZE......

The last step consists in adding a bit of cream in the chilled soup, add the second half of orange skin shred( keep a bit for décoration if you want), place some cilantro or ( and) rosemary leaves to top up your plate. 

Nicely dispose the cracker on top of your presentation bowl or plate ........... And enjoy this wonderful dish.

Fruit Fritters in a Spice & Citrus Caramel

Fruit Fritters in a Spice & Citrus  Caramel 

Hi guys ,

For this  great  recipe , we keep on exploring the Famous chef's  Techniques and this time  you'll be shown how to elaborate yummy fresh fruit Fritters and a citrus caramel sauce .
It really tastes great but definitely not for an every day food or if you are on a diet because we are dealing about  calorie plus plus plus recipe but ..... once more so good and easy!

The recipe is very versatile recipe because you can use almost all the available fruits  you can have.


Your two new cooking weapons  will be :

Dough 14 : Frying dough  **
Pastry basics 11: Caramel sauce *

Dough 14 : Frying dough  **

Actually , nothing so hard in this basic dough if you followed our previous posts . To simplify as much as possible , frying dough is a thick pancake dough mixed with whipped egg whites (have a look at the warm Rum & Vanilla soufflé recipe to clearly master egg white whipping ).

INGREDIENTS for 8 pax

• Flour                     150 GR  -  5 OZ
• egg yolk                 1 piece
• egg white                3 pieces
• salt                          1 pinch
• ale beer                    15 CL   -   0,3 PINT
• Vanilla extract or orange flower water   1 dash

Technique:

1. Sieve flour and form a well in a large mixing bowl 
2. Add egg yolk , salt and Vanilla ( or orange water)
3. start stirring  and slowwwwly add the beer  ( to avoid ugly lumps)
4. Stir until you have a smooth dough 
5. Keep the dough in a cool place and we 'll just need to whip the egg whites at  the last moment to finish our dough.. Not to hard .....

Second step: Preparing and marinating the fruits

   The fruits are the main ingredients of this recipe  ; you 'll need about  1kg - 2 lbs  of mixed fruits.

I suggest you to avoid berries  ; due to their high  degree of water  composition, they do not lead to a great result and watery  items in a fryer may cause you  small burns  due to oil  splashes......

As an easy sample to test ; those ones are great:

• bananas
• golden apples
• pineapples
• pears

So  now ,  wash and peel your fruits  . 

Cut them  at a bite in the shape you wish to have  in your plate  (Too big pieces of apples especially would lead t o uncooked fritters in the middle).

Marinate the fruits separately  with lemon juice  and according to your mood:   chopped mint, cinnamon, cardamomn, nutmeg, vanilla seeds, rum..............

Leave your fruits in the fridge for at least an hour to get maximum flavor...

Your ready for the Caramel Sauce now.

Spice  & Citrus  Caramel sauce

This sauce is one of my favorite to match with all kinds of sweets , i love it so much...This will be the occasion to use all the forgotten spices  from your cupboard! You know what i mean?

Ingredients:

• Caster Sugar   500 gr
• Orange/ grapefruit/ Tangerine juice    25 cl
• lemon juice      5 cl 
• spices (as a sample): cumin seed, coriander seeds, cinnamon stick, black or white pepper , ginger stem, cardamomn seed, nutmeg shred..........

Recipe :

1. Pour the sugar in a very clean pan ( copper  pot is the best), add a dash of water and bring to boil
2. When the syrup starts to boil , skim the corners of the pot with a wet cooking brush and leave on the stove until you get a light brown caramel.
3. At this stage , the sugar is damn hot and you have to be very careful...
4. Turn stove off and leave caramel on the side , it will darken a bit more  itself...
5. Drop the pot's bottom in cool water to stop the coloring process  at desired shade of dark blond ... Avoid dark colors which give bitter taste to your caramel.
6. Add 3/4 of citrus juice and bring to boil again.
7. When the sauce start to boil , add spices and leave simmering for 5 minutes
8. Let cool the sauce .
9. when the citrus caramel is cool , you will discover its real consistancy...If too thick add the rest of citrus juice and leave the caramel for few hours to get the maximum flavors out of the spices( Prepare the sauce the day before for best taste).

Last steps..............Hurry up , we're hungry!

We are almost done , we need to finalize the frying dough ...

As shown in the Rum and Vanilla Soufflé , you 'll need to whip the egg whites and add them carefully to your dough . You have to get a smooth dough before frying . 

• Heat your fryer up to 160°C  -   320°F  and then dip your marinated fruit pieces( with ice cube tongs is the most convenient) in the dough  and slowly lay in the fryer.
•  Leave  in oil until light brown and crispy.....
• When ready , leave the fritter on  tissue paper to avoir oil excess ( if your fritters look too oily, that means oil t°C is too low )
• Sprinkle your fritters with icing sugar and ...... Eat them all , dipped in your marvelous Citrus & Spices Caramel Sauce....

I swear , it really tastes great!

WARM RUM & VANILLA SOUFFLE

Hi guys,

Keeping on  our cooking world exploration , we are going to lean over a classical but delicious Sweet soufflé.

Soufflé are said to be very difficult to realize but with few tips you'll be shown,  you 'll find  the technique at your reach.

It 's important to notice that we have two big families in soufflés.

The vanilla, coffee, chocolate , almond , hazelnut  or pistachio "type" are made with a flavored Pastry ( or pâtissière) cream combined with whipped egg whites .

The second Type  are basically fruits soufflés ; made of mixed fruit purée combined with french or Italian meringue.

Today we 'll explore the Pastry cream base family soufflés.
As your are used to now , you will learn two new cooking techniques:


Cream & mix 6: Pastry "patissiere "cream **

Cream & mix 8: Sweet hot soufflé ***

Pastry basics 1 : whipping and mixing egg white **

The Pâtissière Cream  (Cream & mix 6: Pastry "patissiere "cream **)

Ingredients (serving 8 pax):

Semi skimmed milk                       50 CL     -    1PINT

Egg yolk                                        10 to 12

Caster sugar                                   220 GR     -  7,5 OZ 

Extra Vanilla pod                          1

Flour                                              100 GR  -     3,5  OZ

TECHNIQUE

1. Pour milk in a medium size pan  with the vanilla pod split in half . With the tip of office knife, scrape all the vanilla seeds and mix well to the milk.
2. Bring to boil .
3. In a pastry bowl , whisk well egg yolk  and sugar until you get a fluffy consistency then add sieved flour  and mix well.
4. When the milk is boiling, pour slowly on the egg yolk , flour and sugar mix while whisking.
5. Pour the mix back in the pan and keep on whisking on medium fire until it boils again. Then your Pâtissière will have the  right thickness. Leave the vanilla skins in the cream the get more  flavor later on.Add a dash of rum if you wish ; it latches very well with vanilla.
6. In the case you may want to realize a pistachio or  chocolate  soufflé; you can add the flavoring elements a this stage. 
7. Keep the Pâtissière  to cool down with a plastic/ paper wrap on top to avoid crusting. Some elder cooks use a bit of melted butter on the surface  for the same purpose. You are now ready with the cream.

IMPORTANT:  Make sure your Pâtissière as boiled on the stove! Otherwise it might lead to bad consistency  and  belly pains  due to uncooked  flour.

In the meantime your cream is cooling , you can skirt the soufflé moulds with melted butter and sprinkle in inside with caster sugar . This operation will avoid the soufflé to stick to your mould. A skirting spray will  be fine either.

The Whipped egg whites :Pastry basics 1 : whipping and mixing egg white **

( The Funny part ......)

Ingredients (serving 8 pax):

Egg White                                     16 units or  

Table salt                                      1 pinch                             

Caster sugar                                  20 GR     -   0,5 OZ

This technique is said to be very difficult  to realize but in fact it's not true if you pay attention to the following tips:

• use egg whites at room temperature( never use cold egg whites)
• use a pinch of salt  to help the whisking process ( it does really help)
• Whisk slowly at the beginning  and full speed and very end only ( especially with hand whisk!)
• Never stop the whisking process otherwise the eggs will be  kind of gritty and impossible to use.
• add a bit of caster sugar at the very end and whisk full speed for few seconds in order to give a tough consistency to the preparation. 
• Once  you are done . .... Don't whisk anymore!

Now , you almost ready with your soufflé ; your oven is turn on at 365°CF- 180°C.

Useful tip: bring  one inch - 2 cm of water to boil  in a large pan to help the rising of the soufflé. I'll show your haw in a second....

Moulding  and baking the soufflés

1. At this point, take your pastry cream  and remove the vanilla skins; whisk it few seconds to have a smooth and fluffy cream. 
2. Put your whisk away now to avoid mistakes!
3. Add the egg whites and mix well but very carefully( to avoid egg white collapsing)  with a spatula until you have a homogeneous soufflé mix.
4. Fill the mould  at 90% . The little available space will help the soufflé to rise properly.
5. Dip  the soufflés  bottom moulds in the  shallow boiling  water until they start rising; let's say 2 to 3 minutes.
6. Then carefully remove the soufflés from  water and bake them right away  . Do not open the oven's door ( for about 10 minutes for indiv. serving or 25 minutes for  for the bigger ones) until the soufflé it totally risen . 
7. Your soufflé is ready.... Sprinkle some ice sugar on top  and enjoy your Rum & Vanilla Soufflé !!!
8. Serve as quick as possible before , the soufflé collapses . That's it , you can make it with your own flavors and the technique will always be the same . I will show you in the next weeks how to realize the Fruit Family Soufflés......