Most people like sweets and cakes. Simply because they are delicious and make us happy. But there are also those who, for some reason, have to do without it. MATUSZ - Wild has a solution to this problem.
What is gluten sensitivity?
Gluten is a protein component of cereals. Two groups of gluten are distinguished, glutenin and gliadin. Celiac disease, also known as gluten sensitivity, is a hypersensitivity to the protein gliadin in wheat (chicory), barley, rye and oats. It may go unnoticed for a long time, but if it is diagnosed late, it can cause serious malabsorption. If a person develops this, nutrients cannot be absorbed optimally and therefore cannot be properly utilised, so it is important to be vigilant. However, there is no need to go without and deprive yourself of the best bites, as there are raw materials, products that can be safely consumed regardless of this sensitivity. Examples include gluten-free chocolate soufflé.
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What is souffle
Simply put, it's a puff pastry. Mostly associated with French cuisine, it is an elegant dessert that dates back to around the beginning of the 18th century. The French word soufflé means „to blow”, „to puff up”, „to puff up”. The first known mention of soufflé is attributed to the French chef Vincent La Chapelle, while the term souflé was coined by the French chef Marie-Antoine Carême. It is a beautiful, elegant dessert that can be served in any restaurant dessert menu, and can also be enjoyed at home with loved ones.
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As easy to make as it is to mess up
A ChocolateThe essence of soufflé is nothing but air. Beat the egg whites until stiff, so that the mixture is light and rises out of the mould during baking. Of course, if it were that simple, anyone could make it. So the perfect egg mousse is the basis of it all. It is advisable to use room temperature egg whites, perfectly separated from the yolks. It is best to use a hand whisk. If you use a robot, make sure that all the foam is displaced, which is difficult to do with a machine because of the rise. It needs to be firm enough that even an egg will stay on top without falling in. A few drops of lemon, a little vinegar, a pinch of sugar or salt will do the trick.
The basic mixture is milk, cream, butter, and the flavouring and thickening ingredients. These are blended until homogeneous and slowly boiled to thicken. Wait for it to cool and add the egg yolks. Once it is done, add the egg whites. It is ideal not to add it all at once, but to gradually add 1/3 and then 2/3 of the mixture. Care must be taken not to break it up, as you will scrape the air out of it.
Now it's time for the dosing and moulding. The moulds should be pre-sponged and stored in the fridge until ready to use. Once filled, they can go into the preheated oven. When everything is we did it perfectly, you just have to watch it rise.
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There is a solution that is not complicated
So making the souffle is quite time-consuming. For this reason, it is not a typical home-made cake. Nevertheless, once you have made the dough, it can be baked relatively quickly. For those who are not experienced, however, it will easily fall apart and will not look anything like the picture in one of the recipes. Fortunately, there are ready-made products that are easy to prepare. A MATUSZ -Vad in your offer can also be found in high quality frozen chocolate soufflé, which is vegan, gluten-free and lactose-free. It can be a huge help for restaurants, suitable for catering and even a very practical solution for hotels. Its simplicity and consistent quality make it an ideal choice.
