Executive Pastry Chef Rachel Maynard has perfect the Pumpkin Soufflé and you can totally make it at home.
Pastry Chef Rachel Maynard of Larkspur Events and Dining is passionate about feeding people. And people love sweets, so we think she has the perfect job of making people happy with her delicious creations. With the ability to create anything from parmesan ice cream with a red wine poached pear turnover to (ahem) healthier treats Chef Rachel is the master of the kitchen.
It’s no wonder why we love her Pumpkin Soufflé so much. It’s rich and flavorful, yet light and festive. Soufflés may seem challenging, but don’t be deterred! You can easily make these for your holiday dinner party.Print
- Author: Executive Pastry Chef Rachel Maynard
- Yield: 0 Make 10-12 4oz soufflés 1x
Pastry Cream for Soufflé (Makes 1#10oz)
- 16 fl ounces whole milk
- 5 oz sugar
- 1/3 c cornstarch
- 2 oz eggs
- 1.5 oz yolks
- Pinch of salt
- 1.5 oz unsalted butter (Plus more for buttering the ramekins)
- 2 oz pumpkin puree
- 1 #1oz pastry cream for soufflé
- 3 yolks
- 6 oz egg whites
- 2.5 oz sugar (Plus more for dusting the ramekins)
Pastry Cream for Soufflé
- Combine the milk with ½ of the sugar, and gently bring to a boil in a medium size saucepot.
- While the milk mixture is heating up, whisk together the rest of the sugar with the cornstarch, and mix in the eggs and yolks. Prop the bowl containing the eggs and cornstarch on a rolled-up kitchen towel so that it is stable.
- Once the milk has come to a boil, slowly pour half the hot milk into the eggs, whisking constantly. This is called tempering the egg mixture, and helps gently cook the eggs before adding the custard to the pot.
- After you temper half the milk into the eggs, pour the eggs into the saucepot. On low-medium heat, whisk constantly until the custard resembles pudding. Immediately pull the pot off the heat, and pour the pastry cream in a thin layer onto a plastic lined sheet-pan. Spread to an even layer, and top with more plastic wrap, pressing it onto the surface of the pastry cream to prevent a skin from forming. Let cool completely at room temperature. If the pastry cream looks chunky or has specks of brown (this indicates overcooked pastry cream) you can remedy this by pushing the pastry cream through a fine mesh sieve.
- Coat the inside of the ramekins with softened butter. Spread an even coat all the way up to the top rim. Dust the insides of the buttered ramekins with sugar.
- To prepare the soufflé base, melt the butter, and mix it with the pumpkin puree. Whisk in the egg yolks, and mix with the pastry cream until smooth.
- In an electric mixer, place your egg whites with the whisk attachment on medium speed. Once the egg whites look foamy, slowly sprinkle in the sugar, and increase the speed to high. When a medium peak has been reached, turn the mixer off, and fold 1/3 of the whites into the pumpkin pastry cream base. Then add the rest of the whites to the pumpkin, and fold together until completely incorporated.
- Fill the ramekins with the soufflé, leaving an inch from the top. Smooth out the soufflé so that it is flat and even.
- Bake the soufflés at 350 degrees for 20 minutes.
- Dust with confectioners’ sugar, or serve with a vanilla crème anglaise, or warm maple syrup. Enjoy immediately!
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