thanks Doug, its a lot of info but once you tick all the boxes you are there and there is no deesert like a souffle if you want to impress. hope all is well and appriociate your support . have a great day Walter
Hi Sean Thanks and love the Ace in the hole approach. i do that as well . if i need to impress quickly i pull out my creme cheese souffle and a souffle is always something that impresses like nothing else:-). have a great day chef and hope to meet you one day
@WalterTruppTheChefsTable It may be possible to meet! I am in California but maintain a residence 30 minutes from CBD. I hopefully will relocate permanently later this year.
hey Linda , great to hear you gave it try and i always use moulds that are at least 4-5 cm deep or deeper. the souflees turn out better in larger moulds, the cheese cake souffle is my favourite , have a great day and thanks for watching
@@hablin1 Hi Linda There could be another issue like the fruits being to wet and making the mixture too wet than. try to cook it down to a consistency of jam, the more water you cook away the firmer and intensieve tasting the souffle will be Have a great day
@@WalterTruppTheChefsTable thanks Walter that could have been it , I’m going to try it again for my friends birthday see how that turns out ,I’ll let you know 👍🥰
It's nice to see you use your mouth to wipe your fingers is easy and quick 😂 the souffle needs to flatten to come up straight and with even crust on top otherwise it looks like a mountain ⛰️ look alike 😉 🫶
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Thanks for the great instruction. You’re knowledge , generosity and sense of humor make you a great teacher!
thanks Doug, its a lot of info but once you tick all the boxes you are there and there is no deesert like a souffle if you want to impress. hope all is well and appriociate your support . have a great day Walter
Brilliant as always!
Souffle was always one of my "Ace in the hole" menue items.
Thanks Chef!
Hi Sean
Thanks and love the Ace in the hole approach. i do that as well
. if i need to impress quickly i pull out my creme cheese souffle and a souffle is always something that impresses like nothing else:-). have a great day chef and hope to meet you one day
@WalterTruppTheChefsTable It may be possible to meet!
I am in California but maintain a residence 30 minutes from CBD.
I hopefully will relocate permanently later this year.
❤ love it will do this at my next dinner party 😂
Thank you Edita , hope you have a nice weekend and good luck with it 😉
I made these , but I think my ramekins where too shallow how deep should they be ? They tasted great though 👍🥰
hey Linda , great to hear you gave it try and i always use moulds that are at least 4-5 cm deep or deeper. the souflees turn out better in larger moulds, the cheese cake souffle is my favourite , have a great day and thanks for watching
@@WalterTruppTheChefsTable I made the strawberry ones but some of them sort of collapsed to the side so I’m going to get deeper moulds 👍
@@hablin1 Hi Linda There could be another issue like the fruits being to wet and making the mixture too wet than. try to cook it down to a consistency of jam, the more water you cook away the firmer and intensieve tasting the souffle will be Have a great day
@@WalterTruppTheChefsTable thanks Walter that could have been it , I’m going to try it again for my friends birthday see how that turns out ,I’ll let you know 👍🥰
It's nice to see you use your mouth to wipe your fingers is easy and quick 😂 the souffle needs to flatten to come up straight and with even crust on top otherwise it looks like a mountain ⛰️ look alike 😉 🫶