½ cup bread flour
1 cup butter
4 cups milk
10 egg yolks
10 egg whites
1 cup sugar
½ cup raspberry puree
Heat milk with half the sugar to a strong simmer.
Mix butter and flour to a dough and flake this dough in the milk mixture.
Continue simmering until mixture has thickened.
Remove from heat.
Add egg yolks and raspberry puree with a wooden spoon, and set aside.
Whip egg whites with remaining sugar to a stiff merengue and fold in the above mixture.
Fill into buttered and sugared souffle molds.
Set souffle molds in a shallow pan of water and bake at 395ºF for 30 minutes.
Serve with your favorite warmed chocolate sauce.
Pairs Well With
The first time we tasted raspberry souffle was at the Hyatt Regency in Maui.