{"id":15937,"date":"2021-05-11T08:26:55","date_gmt":"2021-05-11T06:26:55","guid":{"rendered":"https:\/\/getitmagazine.co.za\/highway-berea\/?p=15937"},"modified":"2024-05-31T10:10:19","modified_gmt":"2024-05-31T08:10:19","slug":"whip-up-a-deliciously-delicate-souffle-for-world-baking-day","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/highway-berea\/blog\/2021\/05\/11\/whip-up-a-deliciously-delicate-souffle-for-world-baking-day\/","title":{"rendered":"Whip up a deliciously delicate souffl\u00e9 for World Baking Day"},"content":{"rendered":"<p>Upscale your dessert repertoire for World Baking Day on Sunday,16 May and whip up a deliciously delicate souffl\u00e9 with the help of Tryn Restaurant\u2019s talented pastry chef, Mark Festus.<\/p>\n<p>Chef Mark, who has been baking up a storm at Steenberg Vineyards for the past 13 years is expert at making the perfect souffl\u00e9: \u201cOne of the highlights as a pastry chef was making 100 souffl\u00e9s for a function and every single one turned out to be awesome!\u201d<\/p>\n<p>His passion for pastry and desserts started at a young age helping his godmother on Sundays preparing puddings and cakes. While honing his skills at Silwood Cooking School, Chef Mark found himself gravitating towards the pastry section during his in-service training.<\/p>\n<figure id=\"attachment_15939\" aria-describedby=\"caption-attachment-15939\" style=\"width: 400px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-15939\" src=\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2021\/05\/Tryn-Pastry-Chef-Mark-Festus-HR-400x278.jpg\" alt=\"\" width=\"400\" height=\"278\" srcset=\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2021\/05\/Tryn-Pastry-Chef-Mark-Festus-HR-400x278.jpg 400w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2021\/05\/Tryn-Pastry-Chef-Mark-Festus-HR-1024x711.jpg 1024w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2021\/05\/Tryn-Pastry-Chef-Mark-Festus-HR-768x533.jpg 768w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2021\/05\/Tryn-Pastry-Chef-Mark-Festus-HR-1536x1066.jpg 1536w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2021\/05\/Tryn-Pastry-Chef-Mark-Festus-HR-100x70.jpg 100w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2021\/05\/Tryn-Pastry-Chef-Mark-Festus-HR-696x483.jpg 696w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2021\/05\/Tryn-Pastry-Chef-Mark-Festus-HR-1068x741.jpg 1068w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2021\/05\/Tryn-Pastry-Chef-Mark-Festus-HR-605x420.jpg 605w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2021\/05\/Tryn-Pastry-Chef-Mark-Festus-HR.jpg 1772w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><figcaption id=\"caption-attachment-15939\" class=\"wp-caption-text\">Tryn Pastry Chef Mark Festus<\/figcaption><\/figure>\n<p>\u201cI have had the opportunity to work alongside amazing and talented chefs. Being patient and calm is a big bonus as pastry is an art. I am very passionate about what I do and love every moment doing it,\u201d adds Chef Mark, who is in his element at Tryn, grabbing every opportunity to express his creativity.<\/p>\n<p>Making a perfect souffl\u00e9 need not be as daunting as you may think. Take a leaf out of Chef Mark\u2019s recipe collection and give his sumptuous souffl\u00e9 a try.<\/p>\n<p><strong>Grand Marnier and white chocolate souffl\u00e9<\/strong><\/p>\n<p>Pastry cream (10 portions)<br \/>\n300ml orange juice<br \/>\n150ml milk<br \/>\n2 eggs<br \/>\n10g sugar<br \/>\n25g cornflour<br \/>\n25g butter<\/p>\n<p>Place the orange juice in a pot and bring to the boil.<br \/>\nCook until the liquid has reduced to a third (100ml).<br \/>\nIn a bowl, mix the eggs and cornflour together.<br \/>\nIn a separate pot, mix the milk and sugar and bring to the boil. Whisk this into the egg mix bowl.<br \/>\nPour the egg mix back in the pot and cook until thickened.<br \/>\nWhisk in the butter and reduced juice.<\/p>\n<p>Souffl\u00e9 (10 portions)<br \/>\nPastry cream<br \/>\n60g grated white chocolate<br \/>\nWhites of 8 eggs (should weigh 250g)<br \/>\n60g sugar<br \/>\n10ml Grand Marnier<\/p>\n<p>In a bowl, mix the pastry cream and white chocolate together.<br \/>\nIn a separate bowl whisk the egg whites. When frothed up add the sugar a little at a time while whisking. Whisk until stiff peaks form.<br \/>\nMix a small amount of the meringue into the pastry cream and then fold in the rest of the meringue making sure you don\u2019t over mix.<br \/>\nPour into a prepped ramekin and scrape off the excess on the top making sure it\u2019s even on the top and the sides are clean. This will make sure the souffl\u00e9 rises evenly.<br \/>\nPlace in an oven at 175\u00b0C for 12-15 minutes<br \/>\nTake out gently and enjoy.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Upscale your dessert repertoire for World Baking Day on Sunday,16 May and whip up a deliciously delicate souffl\u00e9 with the help of Tryn Restaurant\u2019s talented pastry chef, Mark Festus. Chef Mark, who has been baking up a storm at Steenberg Vineyards for the past 13 years is expert at making the perfect souffl\u00e9: \u201cOne of [&hellip;]<\/p>\n","protected":false},"author":24,"featured_media":15938,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2060],"tags":[4443,4439,4442,4441,3705,4440],"class_list":{"0":"post-15937","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"tag-silwood-cooking-school","9":"tag-souffle","10":"tag-souffles","11":"tag-steenberg-vineyards","12":"tag-tryn-restaurant","13":"tag-world-baking-day"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Whip up a deliciously delicate souffl\u00e9 for World Baking Day - Get it Highway &amp; Berea<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/highway-berea\/blog\/2021\/05\/11\/whip-up-a-deliciously-delicate-souffle-for-world-baking-day\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Whip up a deliciously delicate souffl\u00e9 for World Baking Day - Get it Highway &amp; Berea\" \/>\n<meta property=\"og:description\" content=\"Upscale your dessert repertoire for World Baking Day on Sunday,16 May and whip up a deliciously delicate souffl\u00e9 with the help of Tryn Restaurant\u2019s talented pastry chef, Mark Festus. 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