Lesson 14: Souffle's

In demo the chef made Tart Souffle, Fruit Gratin, Various Fruit Coulis and Warm Kirsch flavoured Souffle.

Tart Souffle: Sweet Dough with almond cream. Top with souffle mix and bake to perfection. Taste: 50-50 i don't really like the tart that much but i like the souffle mix.

Fruit Gratin: Seasonal fruits top with diplomat cream (pastry cream + chantilly cream). I like this very much, its very refreshing and serves well in the summer.

Various Fruit Coulis: Its like a sauce of fruits. This is serve with the tart souffle.

Warm Kirsch Flavoured Souffle: A souffle mix with candid fruits and bake till it rise.

In practical we did everything except the warm souffle. Remarks: Dough is baked well but slightly overbaked (so i need to turn down the heat so it will continue baking but won't burn the sides). He didn't say anything else. Souffle top is okay and everything is okay. For the fruit gratin next time need to remove the leaves off.

Here is my presentation:

Tart Souffle.

Fruit Gratin.