Cooking Class: Seasonal Soufflés - Cheese, Lemon, and Chocolate with Shawnie Kelley
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In this class, you will learn to make three soufflés, perfect to impress any dinner guest:
- Cheese Soufflé
- Lemon Soufflé
- Chocolate Soufflé
In this technical baking class, you learn how to make various flavored bases and properly fold in whipped egg whites. Soufflés, French for “blow up” (or puff up), are known for their majestic eggy puff. Shawnie will discuss ways to stabilize the soufflé , timing for baking, and how to prepare ramekins to achieve an airy height with crisp edges. The goal of our class is for you to master this show stopping dish and feel confident to serve a delicious soufflé for your holiday meal or any celebration.
This cooking class partners perfect with Shawnie's Context Conversation: Cooking Class: A Festive Beef Wellington Feast.
Lemon Soufflé
- 1 Tbs. butter, unsalted at room temperature, plus more for greasing ramekins
- 3/4 cup granulated sugar, divided, plus more for preparing ramekins
- 4 large eggs, separated, room temperature
- 2 additional egg whites
- 1 cup whole milk
- 1 Tbs. lemon zest
- 1/2 cup lemon juice
- 2 Tbs. cornstarch
- 1/2 tsp. fine sea salt
- 1 tsp. vanilla extract
- 1/4 tsp. cream of tartar
- 1 Tbs. powdered sugar
Cheese Soufflé
- 1/4 cup, plus 2 Tbs. finely grated Parmesan cheese
- 4 Tbs. unsalted butter
- 4 Tbs. all-purpose flour
- 1 1/4 cups heavy cream
- 4 large eggs, separated, room temperature
- 2 additional egg whites
- 1 Tbs. sherry wine (not vinegar)
- 6 oz. Gruyère cheese, finely grated (2 packed cups)
- 2 Tbs. cream fraîche
- 1 tsp. kosher salt
- 1 tsp. Dijon mustard
- 1/4 tsp. cayenne pepper (optional)
- 1/4 tsp. cream of tartar
Chocolate Soufflé
- 6 oz. semisweet chocolate
- 6 large eggs, separated, room temperature
- 1/2 cup sugar, plus 1 Tbs. for egg white, plus more for ramekins
- 1/2 tsp. salt
- 2 Tbs. heavy whipping cream
- 1 tsp. vanilla
- A dusting of powdered sugar on top
- Raspberry sauce and fresh raspberries for garnish
EQUIPMENT
1 - Stand Mixer with whip (for whites) and paddle (for yolks)
8 - 4-6ounce ramekins
1 - baking sheet pan
pastry brush
whisk
rubber spatula
mixing spoons
measuring spoons
dry measuring cups
liquid measuring cup
zester
citrus juicer (if fresh squeezing)
small wire mesh strainer (dust powdered sugar)
2 - small sauce pans (lemon soufflé base & cheese base)
1 - medium sauce pan fitted with large heat proof bowl (double boiler for chocolate)
2 - bowls (for dividing eggs)
2 - medium or large mixing bowls (for folding lemon & cheese soufflé bases)
Columbus-based author and Chef Instructor, Shawnie Kelley is a food and travel writer who has published four books, including "Discover Cape Cod" and "It Happened on Cape Cod," as well as hundreds of food, travel and history related magazine articles. She teaches cooking classes at Columbus State in Columbus, Ohio and was previously Resident Chef for Sur La Table. As a food lover, Shawnie is particularly interested in regional culinary traditions and how food connects us with a place and with each other. In 2008, she started Wanderlust Tours, a cultural and culinary travel company conducting food and art tours throughout Europe and the US. She has been teaching cooking and travel classes for nearly twenty years. Shawnie attended Carnegie Mellon University in Pittsburgh, PA.; The Ohio State University in Columbus, OH., The University of Edinburg, Scotland; and University of Nice in the south of France. Her academic background is in Art History with a focus on Medieval and Renaissance architectural history, but her passion for food grew out of exploring markets and taking cooking classes around the world. She is an avid home cook, runner, herb gardener, and cat lover.
This conversation is suitable for all ages.
90 minutes, including a 30 minute Q&A.
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