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Dessert

Souffle Baked in Paper Case

A light soufflé made with almond macaroons, cream, powdered sugar, brandy, and eggs, baked in paper cases.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Souffle Baked in Paper Case

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 base

  1. Heat the cream with powdered sugar and brandy in a saucepan until scalding hot.

  2. Pour the hot cream over the crushed macaroons and let the mixture cool.

  3. Once cool, beat in the egg yolks.

Prepare the soufflé mixture

  1. Preheat the oven to 350°F (175°C).

  2. Place paper cases on a baking sheet.

  3. Beat the egg whites until stiff peaks form.

  4. Gently fold the beaten egg whites into the macaroon mixture.

  5. Spoon the mixture into the paper cases.

Bake and serve

  1. Bake until light brown.

  2. Serve immediately on a pretty dish.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Cream + brandytop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Almond + creamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  4. Almond + brandytop 17% of all pairs
    Smell alikelow
    Cooked together1,969 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  5. Egg + brandytop 17% of all pairs
    Smell alikemoderate
    Cooked together7,340 recipes

    Shared aroma: acetoin (butter, cream).

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

What each ingredient does

Eggs
Whipped whites provide the airy structure that lifts the soufflé, while yolks add richness.
Almond macaroons
Crushed macaroons give the base its body, nutty flavour and sweetness.
Cream
Adds moisture and richness, giving the base a smooth, soft texture.
Powdered sugar
Sweetens the base and helps stabilise the cream mixture.
Brandy
Adds aroma and a warm flavour to the base.

The step that matters

Folding in the egg whites. Whites hold air only when beaten to stiff peaks, and folding gently keeps that air in. Stirring vigorously deflates the mixture, so the soufflé will rise poorly.

“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.

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