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38 FRBE SHM 300 C1
Soufflé au cognac
Ingrédients
200 ml de lait
70 g de sucre
40 g de farine
20g de beurre
5 cl de cognac
4 jaunes d’œuf
6 blancs d’œuf
Sucre glace
Et en plus :
4 petits ramequins à soufflé
Du beurre et du sucre pour les moules
Préparation
1) Préchauffez le four à 200°C.
2) Mélangez le lait, le sucre et la farine avec
les fouets dans une casserole puis portez
le tout à ébullition tout en remuant jusqu’à
ce que le mélange prenne.
3) Versez la pâte dans une jatte et incorporez-y
le cognac et les jaunes d’œuf.
4) Montez les blancs d’œuf en neige et in-
corporez-les doucement dans la pâte.
5) Beurrez les petits ramequins à soufflé et
saupoudrez-les de sucre.
6) Remplissez les petits ramequins aux trois-
quarts de pâte puis enfournez les soufflés
(rail moyen). Faites-les cuire 20 minutes.
7) 2 minutes avant la fin du temps de cuisson,
saupoudrez les soufflés d’un peu de sucre
glace.
41


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