Skip to main content
Dessert

Apples, Souffle Parisien

A baked apple soufflé made with apple marmalade, whipped egg whites, and powdered sugar glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Apple and lemon are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 7,551 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Apples, Souffle Parisien

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the marmalade

  1. Make a marmalade by cooking the apples, ½ pound powdered sugar, lemon peel, and ⅓ cup water until thick.

  2. Dry the marmalade as much as possible for better appearance.

Make the soufflé

  1. Whip the egg whites to a strong froth.

  2. Gradually mix ¼ of the whipped egg whites into the apple marmalade.

  3. Fold the remaining egg whites into the mixture gently.

  4. Pour the mixture into a prepared croustade.

  5. Bake in a moderate oven at 350°F (175°C) for 1 hour.

  6. Glaze with powdered sugar.

  7. Serve immediately after removing from the oven.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Whipped into a foam that traps air, lifting the soufflé as it bakes and gives it a light texture.
Apples
Cooked into a thick marmalade that forms the flavorful, moist base of the soufflé.
Powdered sugar
Sweetens the apple base and helps it thicken during cooking, then glazes the finished soufflé.

The step that matters

Folding in the egg whites. Egg whites hold air only while whipped; folding gently keeps that air in the mixture so the soufflé rises. Stirring vigorously deflates the foam and leaves a dense result.

Swap the apple

How well each one fits the dish's main ingredients (sugar, lemon, egg):

  1. Orangefits better
  2. Vanillafits better
  3. Limefits better
  4. Applethe original

Fit is the average pairing score against sugar, lemon, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Apple PuddingApple Pudding256 recipesLemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipes