Yes, I’ve made a broccoli soufflé. I used the thick bechelmel. I’ve never made a dessert soufflé though. I’ve baked caked using stiff egg white peaks, but never a soufflé.
in my goal to become a chef i went through culinary school and in my bakery class was the main producer for baguettes, but i could never get souffle down so its nice to have a visual representation of how to do it correctly cheers chef!
Thank you for all the hard work you put into your video's Chef Majk! I'm having a lot of fun learning new things, like with fish mosaic as I never heard the dish, different ways to make sauces to plate and decorate to have a more appealing presentation, and trying these new recipes! The videos have given me new inspiration and new ideas to try and test out! Thank you and wish you the best of luck on your continuing journey Chef!
This is excellent, chef. Thanks. Souffles are such a scary proposition for home cooks and apprentice chefs, but I think I'll have a go one day soon. Cheers!
Not sure, I have to check out at home. But it is not really matter anything, just a time of baking. Is best to try it in your kitchen because as you can cook a steak differently, you can cook a souffle a bit more or less for you.
Questions: - why do you always use fine (or is it powdered) sugar? Have not yet seen you use the normal granulated sugar. - what do you do with the leftover sauces and garnishes, etc?
Great video, thank you so much! Two questions : 1. Is the oven set to convection/fan or normal setting? 2. Do you use powdered sugar or granulated sugar?
Wonderful recipe. I just would like to know how long before I can make the mixture and place it in the ramikan before I bake and serve it to my guests. Thanks
You are actually right, I find out that they are sweeter than sour after I tried them. That is why I mentioned that you wanna sour apples. But the end of the day the ice cream was fine even with them.
You said that the sugar content of egg whites is 70 percent, which means 98 grams of sugar and 140 grams of egg whites. Isn't that a lot, and don't forget the sugar, which is base 60 grams, meaning that the total sugar is 158 grams?
It is not that much for normal meringues you use double the amount of sugar as egg whites. So not sure what is the problem here? It is dessert, yes it is sweet, that is a souffle.
@@ChefMajkDon't be sorry and don't take it wrongly. I think you're a great chef but the audio is letting your channel down. It's something you could improve on. Tada
@@ChefMajk love your accent chef don't let ignorance/intolerance on the internet make you self conscious. your voice and delivery are very musical to me
Did you ever make a souffle at home? 😋
Yes, I’ve made a broccoli soufflé. I used the thick bechelmel. I’ve never made a dessert soufflé though. I’ve baked caked using stiff egg white peaks, but never a soufflé.
Haven't tried it yet. This recipe lokos like a great start, it looks delicious.
Chef, please check your Instagram message.
@@jonathannagbe2226 ok
Absolutely incredible. One of my favorite cooking channels. Next level execution.
Thank you Scott, I am happy you like it ;)
this is seriously the best channel ive found so far.
amazing!
Glad you like it :)
in my goal to become a chef i went through culinary school and in my bakery class was the main producer for baguettes, but i could never get souffle down so its nice to have a visual representation of how to do it correctly
cheers chef!
Thank you for all the hard work you put into your video's Chef Majk! I'm having a lot of fun learning new things, like with fish mosaic as I never heard the dish, different ways to make sauces to plate and decorate to have a more appealing presentation, and trying these new recipes! The videos have given me new inspiration and new ideas to try and test out! Thank you and wish you the best of luck on your continuing journey Chef!
Awesome!!!! Chef Majk is absolutely thecnical.
Thx ;)
Next level education channel in kitchen thank you chef
Приятно смотреть на работу профессионала, уверена очень вкусно !
This is incredible
Thank you so much dear chef
Thank you chef !!
Idk if you still respond to these, but what is hazelnut paste? Looks awesome, Btw!!!
looks really good
Parada, super video dakujeme 💪
U tasted it, aaaayyyee!! 🤙🏼🤙🏼
This is excellent, chef. Thanks. Souffles are such a scary proposition for home cooks and apprentice chefs, but I think I'll have a go one day soon. Cheers!
It looks like but if you get main points then you will make it every time perfect, good luck ;)
it's easy and you have instructions just make it, it's not a big deal
@@georgeandrianos4383 lol, righto champion 🏆
Long time watcher, first time commenting. Though I think we've talking on IG. Do you know the size of the ramekin you used? 6 oz?
Not sure, I have to check out at home. But it is not really matter anything, just a time of baking. Is best to try it in your kitchen because as you can cook a steak differently, you can cook a souffle a bit more or less for you.
Questions:
- why do you always use fine (or is it powdered) sugar? Have not yet seen you use the normal granulated sugar.
- what do you do with the leftover sauces and garnishes, etc?
Sugar does not matter to me. All are the same, they just melt inside. I use what I have at home.
Eat it or bin it depends on what
@@ChefMajk Aaaah, I see. Thank you❤❤❤
I would probably have had the peel left on the apple, will be quite beautiful.
I don't think so, it would be more brown not really green.
Great video, thank you so much!
Two questions :
1. Is the oven set to convection/fan or normal setting?
2. Do you use powdered sugar or granulated sugar?
Normal settings and powder sugar but you can use both.
@@ChefMajk thanks a lot Majk!
Im going to have a go!
Good luck ;)
@@ChefMajk I'll send you a photo of the results 😉
@@vanessagillettceramiques9523 yeah you can do it
Wonderful recipe. I just would like to know how long before I can make the mixture and place it in the ramikan before I bake and serve it to my guests. Thanks
The base you can do the day before, but whites and then mix them both together and bake it you have to do only last minute.
@@ChefMajk thank you so much, you are the best ❤️
Nice chef
Thx
Great recipe. I’d like to see some fine dining starters, beef carpaccio maybe
Ok I will do some ;)
Awesome.
Thx
Do we eat this beautiful soufflés warm or cold
Every souffle should be eaten hot.
Thanks
Can you make Kaiserschmarren ?
Hello, are the quantities for the soufflé for 2 people?
Yes I made 2 big souffles with that recipe
Sadly, I have not made Souffle in my life. :(
But with your videos and techniques I believe I can make a Souffle :)
How come there is only 11k view for this incredible video.
I don't know 😁
Wow, they look amazing chef! Thank you for sharing. Do you have any desserts that use Butterfly Pea Flower?
Thai desserts do
@@sameers6148 Yes, I realize that. I'm curious if Chef Maijk has any recipes he creates with Butterfly Pea Flower.
To be honest, I have no idea what it is. I will check it out
@@ChefMajk similar to a pandan style flavour. Check it out!
Those looked like golden delicious apples that I find to be sweet. The Granny Smith Apple is the sour one. Am I mistaken?
You are actually right, I find out that they are sweeter than sour after I tried them. That is why I mentioned that you wanna sour apples. But the end of the day the ice cream was fine even with them.
what is hazelnuts paste and how to make it?
I bought it in a pastry shop. It is just blitzed hazelnuts and some sugar
@@ChefMajk thanks mate are you Czech
Nice one Chef! Looks perfect. Except i don't think your apple was a sour variety.
Yes I already answered this question in the comments
Chef how many ramikens can this batch make.
Not sure about that. Just try it
Can we put the ice cream in the freeze?
Yes off, but it will be harder
How about croissants? Simple but very technical.
I will think about it :)
You said that the sugar content of egg whites is 70 percent, which means 98 grams of sugar and 140 grams of egg whites. Isn't that a lot, and don't forget the sugar, which is base 60 grams, meaning that the total sugar is 158 grams?
It is not that much for normal meringues you use double the amount of sugar as egg whites. So not sure what is the problem here? It is dessert, yes it is sweet, that is a souffle.
OMG 🤤🤤🤤
chocolate trianon chef..
hazelnut paste hey, does that mean Nutella? :D
No, in proper paste is 50%+ of hazelnuts. In Nutella is maybe 20% not sure now maybe even less.
I regret buying the cheaper ice cream machine that you have to freeze before hand
Yeah I know what you mean, for these machines is better to go for one with its own freezer for sure.
@@ChefMajk yep. Thanks for the fast reply. Is this something you do now for a living or you still work in a restaurant or own one?
you forgot tell two sufle secrets.
Which ones?
The accent and music make it unwatchable.
Sorry then would be better for you to find another channel
@@ChefMajkDon't be sorry and don't take it wrongly. I think you're a great chef but the audio is letting your channel down. It's something you could improve on. Tada
@@boutek yes I agree, but the accent is difficult to change and the music could be better for sure, let's see in the future
@@ChefMajk love your accent chef don't let ignorance/intolerance on the internet make you self conscious. your voice and delivery are very musical to me
@@booon-booon I appreciate it. It's nice to hear something nice around this area :)