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6.08.2009

Peach Souffle for Antonin Caremes Birthday


Do you know who Antonin Careme in this world of Food Network and Celebrity Chefs who are here today, gone tomorrow? Well he was the first celebrity chef and the culinary world owes so much to him. Born in Paris to a very poor family,Marie Antonine -Careme was cast out in the streets as a child and forced to make his way in the world during the French Revolution. He started as a kitchen boy and eventually worked under a famous pastry chef, who saw his talent.Careme moved onto his own shop. He was fascinated with architecture and self taught himself many principles. From this he created elaborate piece montees (pastry sculptures). He went onto cook for Napoleon, Talleyrand, George IV, the Romanov's, Rothschild's, and countless others in high society and heads of state all over Europe.Careme is credited with inventing the chefs hat, the vol a vent, the souffle, and the service a la Russe (serving one dish after another in proper order) rather than the service a la francaise( all at once).He died at the age of 48 , sickly from the hazards of carbon monoxide from the kitchen back then. Grande Cuisine is because of Antonin Careme and he left behind several published works.

A more modern and fascinating book was written by Ian Kelly called Cooking For Kings, The Life of Antonin Careme, The First Celebrity Chef. Its a great biography with actual recipes from Careme himself.One of my favorite bloggers Louise called out his birthday to me in a post where she mentioned him.I didn't think I would have the time to make a recipe of his, but flicking through my copy of this book I found a simple souffle aux fraises ( strawberry souffle). While I didn't have strawberries, I decided to use peaches.This has to be one of the easiest souffle recipes I ever found. I followed his rough instructions and adapted it to a more modern technique. One helpful hint he gives ,as he had to keep them puffed as they went from the kitchen through vast palaces, and then the table, was to keep hot bricks on the baking dishes . I kept mine on a hot pizza stone on which I baked them and it somewhat worked for a bit.They will fall, however.



Peach Souffle in honor of Antonin Careme's Birthday
makes 6 mini souffles or one large souffle dish
3 peaches ( peeled and sliced)
2 tbs sugar
2 tbs powdered sugar
4 egg whites
1/8 tsp ground ginger
butter and some sugar for ramekins
Butter and sugar ramekins. Set aside, preheat oven to 350F. Put peeled and stoned peaches in blender. Puree, add ginger and granulated sugar. Whip up egg whites with a mixer or stand mixer until stiff with the powdered sugar. Gently fold in peach puree. Pour into ramekins and set on a baking sheet or baking stone. Bake for 15-20 minutes until puffed and golden. Dust with powdered sugar and serve immediately.


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25 comments:

Rosa's Yummy Yums said...

What a wonderful soufflé! Delicious looking and beautiful!

Cheers,

Rosa

MeetaK said...

i love fruity souffles and peaches are a great idea in this! wonderful!

kayce. said...

looks absolutely gorgeous... and i bet the peaches were nice and sweet. damn, now i want some peach fro yo or jam or somet, LOL.

~~louise~~ said...

What a wonderful tribute to the "The King of Chefs, and the Chef of Kings." I could never make such a beautiful Souffle, Courtney. Simply gorgeous. I want a taste so so bad...I suppose the best way to dream about making such a masterpiece is to check out that book. Thanks for the link Courtney:)

nyc/caribbean ragazza said...

I enjoyed reading about Antonin.

Your souffle looks divine.

maybelle's mom said...

What a lovely souffle. I have been reading that book in fits and starts; now I feel like I should finish it.

Peter M said...

I did not know of Antoine, my dear Courtney..thanks for the story.

You have some good height on that souffle...you got air miles for that?

Ben said...

Oh thanks for the history lesson and the delicious recipe. I have never made a fruity souffle before, but this looks so delicious that I want one right now :)

The Duo Dishes said...

They're perfect. This sounds like a really easy summer dessert. Bring on the vanilla ice cream!

Laurie Vengoechea said...

I love souffles and this looks divine!

Jen of A2eatwrite said...

The souffles look lovely. I hadn't heard of Careme, and now I definitely want to read this book.

Jude said...

Such a nice tribute... I make souffles every now and then, sometimes with the intention of blogging, but I could never get consistent results :(

toni said...

Courtney, I always learn something from you. This souffle, which sounds spectacular, looks like it just might levitate out of it's dish!

Black and (a)Broad said...

Love the historical bit. Makes this recipe even sweeter!

Proud Italian Cook said...

I love souffles but have been a little intimidated by them, I don't know why, this sounds so simple! I'm on a quest for lighting up my food, and this cannot be that bad calorie wise! Just put it in my favorites!!

michelle | bleeding espresso said...

Oh wow, that looks amazing. I *love* peach desserts...can't wait till they're in season here!

nora@ffr said...

what a delightful soufflé! never tried any peach included soufflé!.. so its time for me t try this fabulous soufflé.. thanx for sharing..
cheers!!

Soma said...

what a beautiful recipe.. i am bookmarking this, since i got a few lbs of peaches just yesterday!

Cynthia said...

My birthday's coming up soon. Will you make me a souffle too?

Lori Lynn said...

Great story. Glad to learn about him.

Wow, such a nice and easy soufflé. I need to try this.
LL

The Caked Crusader said...

Your souffle looks - and I bet, tastes - delicious. So fluffy and airy.

Krissy @ The Food Addicts said...

oh my goodness - your peach souffle is awesome. we have peaches growing in our backyard right now and it would be so much fun to try this recipe! thanks!

Shine said...

Oh now that looks yummy!

Hendersonville Epicurean said...

Oh, I want my Peach Souffle! Pleeeease!!

~~louise~~ said...

Borrowing this link to tweet today, Courtney. Thank YOU!!!