Soufflé pie
12 servings
60 minutes
Soufflé pie is a delicate, airy treat born from European culinary traditions. Its base is Greek yogurt and whipped egg whites that create lightness and a springy texture. The flavor of the pie is soft, creamy, with subtle notes of sweetness highlighted by powdered sugar. Cornstarch and baking powder give it fluffiness, while butter adds a velvety touch. The soufflé pie is especially good warm when its structure resembles a cloud. It is perfect for breakfast or as an exquisite dessert for tea time. The history of such soufflés traces back to French gastronomy where the art of working with airy masses became a symbol of culinary mastery. Enjoying this pie is a moment of refined taste, simplicity, and elegance.
1
Prepare the products and measure the dry ingredients.
- Cornstarch: 4 tablespoons
- Sugar: 4 tablespoons
- Baking powder (raising agent): 1 teaspoon
2
Separate the whites and yolks.
- Chicken egg: 4 pieces
3
Leave the yolks in a large bowl, put the whites in the refrigerator.
4
Add dry ingredients to the yolks.
- Cornstarch: 4 tablespoons
- Sugar: 4 tablespoons
- Baking powder (raising agent): 1 teaspoon
5
Mix everything with a mixer until smooth.
6
The mass will be glossy and stretchy.
7
Then add yogurt and mix with a mixer
- Greek yoghurt: 500 g
8
Take the egg whites out of the fridge, add a pinch of salt. Start beating the egg whites with salt at low speed, gradually increasing it.
- Salt: pinch
9
Whipping for a few minutes until a thick white foam is obtained is called the peak state when the mass does not fall out of the inverted container.
10
Check the consistency of proteins.
11
Carefully fold the egg white foam into the mixture of yolks, yogurt, and starch with sugar.
- Cornstarch: 4 tablespoons
- Sugar: 4 tablespoons
12
Mix, trying not to disturb the fluffiness of the overall mass.
13
Mix until a uniform color is achieved.
14
Grease the baking dish with butter.
- Butter: 50 g
15
Pour the foam mixture into the mold.
16
Bake for 35 minutes at 180 degrees.
17
You can check the readiness with a toothpick. The souffle will be high if you don't take it out of the oven immediately after it's done, but let it cool a bit inside.
18
Sprinkle the finished soufflé with powdered sugar.
- Icing sugar: 1 tablespoon
19
Cool slightly, cut into portions, serve at the table.
