by gemma matsuyama February 08, 2012
Apple Maple Soufflé
This recipe will yield four individual servings, each in a 6 ½ oz baking dish (“ramekin”)
1 tablespoon soft butter
Plus a bit more, for spreading on ramekins
1 tablespoon and 1 ½ teaspoon All-purpose Flour
¼ cup buttermilk
¼ teaspoon salt
¼ cup maple syrup, preferably Grade B
2 eggs, separated into whites and yolks
1 tablespoon sugar
Plus more, for dusting on ramekins
1 cup grated Granny Smith apple, skin on
Vanilla Whipped Cream (for serving):
½ cup cold heavy cream
¼ whole vanilla bean (or ½ teaspoon of vanilla extract, if a whole vanilla bean is not possible)
Preheat the oven to 350 degrees Fahrenheit.
Brush the inside of the baking dishes generously with soft butter. Brush the butter upwards along the side of the dishes to ensure proper coverage. Dust the buttered baking dishes with enough sugar to coat the inside and tap out the excess. Place the baking dishes in the refrigerator until the soufflé batter is ready.
Wash and grate the apple on a box grater on the larger pore size. Measure out 1 cup, drain out the liquid by squeezing it out with your hands and set aside.
Separate your eggs, keeping the yolks in a slightly larger bowl. Place the whites in a small bowl for whipping in a future step.
Pour all of the maple syrup in a small saucepan and reduce the liquid to half its original volume on medium high heat. When the maple syrup becomes a very dark caramel, add the apples to the warm syrup and stir in.
When the apples are well covered, stir in the butter and then flour. Cook the syrup, apple, butter, and flour mixture until it starts to thicken.
Whisk in the milk and cook for about a minute, until thick. Take the pot off the heat and stir in the salt. Add the warm mixture into the egg yolks, a few tablespoons at a time so as not to cook the eggs with the heat.
Off on the other side, whip the eggs whites on medium-high speed with a mixer with a whisk attachment. Once the egg whites start to foam, add in the tablespoon of sugar and whip to stiff peaks.  Stiff peaks are peaks of egg whites that stand up on their own, as if an ocean just froze.
Gently, add 1/3 of the egg whites into the warm maple syrup mixture and fold together. Folding, not stirring, ensures a proper mix without flattening the whipped egg whites. Fold in the rest of the egg whites very carefully until well incorporated.
Pull your baking dishes out of the refrigerator. Divide the batter into the chilled dishes filling it to the top then smooth it with a spatula. Bake for 25 minutes at 350 degrees until the crust is browned and golden.
While the soufflé is baking, it is time to make the whipped cream. Prior to whipping the cream, slice the vanilla bean in half, opening it lengthwise. Using the blade of a paring knife, slide the inside of the vanilla bean away from the husk. The dark brown inside will be all that is used. In a medium bowl, whip the heavy cream until soft peaks are about to form. Then add the vanilla bean and whip until the medium, stiff peaks are complete.
After 25 minutes, your soufflé will be complete. Serve immediately with a dollop of freshly whipped cream.


Gemma Matsuyama is a pastry cook based in New York City. She currently works as pastry cook at Locanda Verde, and was a baker at Sullivan Street Bakery. Her parents are from Japan and Italy. Her previous work in Fortnight includes In the Kitchen, The Once and Future Cafe and The Secret Recipe.