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Dessert

Souffle Mi Pain Bis

A chilled souffle made with egg yolks, egg whites, vanilla, sugar, bread crumbs, brandy, and heavy cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Vanilla and sugar are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Souffle Mi Pain Bis

Ingredients

Directions

Make the base

  1. In a pan, combine egg yolks, egg whites, vanilla, sugar, and bread crumbs.

  2. Whip the mixture until thick and warm, then cool until stiff.

  3. Fold in the whipped cream gently.

Freeze and serve

  1. Pour the mixture into a papered souffle case and freeze for 3 to 4 hours.

  2. For serving, place a bottle or tin in the center of the souffle case, fill the space with the mixture, and freeze again.

  3. Remove the bottle with a hot knife and fill the center with iced compote of strawberries.

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. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. Vanilla + brandytop 11% of all pairs
    Smell alikemoderate
    Cooked together806 recipes

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

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Vanilla + creamtop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Vanilla and sugar barely smell alike, yet cooks put them together in 35,032 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 yolks
Enrich the custard-like base and add richness and body to the frozen mixture.
Egg whites
Whipped to stiff foam, they give the soufflé its light, airy structure.
Heavy cream
Whipped and folded in, it adds lightness and a smooth, creamy texture.
Brown bread crumbs
Absorb liquid and add body and a toasty, bready flavor to the mixture.
Caster sugar
Sweetens the mixture and helps stabilize the whipped egg foam.

The step that matters

Cool the whipped mixture until stiff before folding in the cream. If the whipped egg mixture is still warm or loose, folding in the cream deflates the foam and weakens the airy structure the frozen soufflé depends on.

“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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