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Dessert

Petits Souffles Au Gros Sucre, Aux Pistaches, Et Au Raisin De Corinthe

Petits Souffles are small souffles made with egg whites, sugar, and optional pistachios or currants.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rose and currant work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 494 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Petits Souffles Au Gros Sucre, Aux Pistaches, Et Au Raisin De Corinthe

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

Make the souffle base

  1. Whip the egg whites until stiff.

  2. Gently fold in the sugar.

Flavor and bake

  1. For rose souffles, press sugar grains onto the surface before baking.

  2. For pistachio souffles, flavor with essence of roses and top with chopped pistachios.

  3. For currant souffles, use broken sugar alone.

  4. Bake until golden and puffed up.

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. Rose + curranttop 11% of all pairs
    Smell alikelow
    Cooked together494 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Rose + pistachiotop 13% of all pairs
    Smell alikelow
    Cooked together135 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

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

  4. Sugar + pistachiotop 21% of all pairs
    Smell alikemoderate
    Cooked together1,233 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  5. Sugar + rosetop 25% of all pairs
    Smell alikelow
    Cooked together3,584 recipes

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

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

What each ingredient does

Egg whites
Whipped into foam, they create the airy structure that lifts the souffle as it bakes.
Sugar
Folded in to sweeten the base and help stabilize the whipped egg white foam.
Broken sugar
Pressed onto the surface to add a crunchy, sweet crust on the rose souffles.

The step that matters

Whip the egg whites until stiff. Egg whites hold air only when whipped to stiff peaks. Under-whipped whites collapse, and over-whipped whites turn grainy and dry, so the souffle will not rise well.

Swap the pistachio

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

  1. Almondfits better
  2. Pistachiothe original
  3. Pecansfits less well
  4. Chestnutfits less well

Fit is the average pairing score against sugar, egg, rose, currant. 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.

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