Delight in the airy elegance of our Freeform Sweet Potato Soufflé, a culinary marvel that stands tall without the confines of a ramekin. Crafted from purely flavored sweet potato juice, this soufflé combines velvety smoothness with a light, cloud-like texture. Each bite gently melts in your mouth, offering a harmonious balance of natural sweetness and unexpected depth. Baked to golden perfection, its beautifully structured form is as captivating as its flavor. A show-stopping centerpiece for your table, redefining what a soufflé can be!
Difficulty
Easy
Ingredients
- Compressed Pecan Cake Ingredients:
- 1 Egg
- 125 Grams Sugar
- 57 Grams Vegetable Oil
- 25 Grams Maple Syrup
- 40 Grams Ground Pecans
- 82 Grams All Purpose Flour
- 3 Grams Baking Powder
- 52 Grams Heavy Cream
- 100 Grams Milk
- Soufflé Ingredients:
- 2 Large Sweet Potatoes ( 250 Grams Of Juice)
- 20 Grams Cornstarch
- 180 Grams Egg Whites
- 4 Grams Versawhip 600K
- 120 Grams Sugar
- 113 Grams Unsalted Butter (Room Temperature)
- 50 Grams Cornstarch
Equipment
- Stand Mixer
- ¼ Sheet Tray
- Sparula
- Vacuum Seal Machine
- Vacuum Seal Bag
- Medium Saucepan
- 4x 3inch Wide Ring Mold
- Parchment Paper
- Juicer
- Small Heavy Bottomed Saucepan
- Medium Bowl
- Whisk
- Disposable Piping Bags
Timing
Active Time: 30 Minutes Total Time: 1 Hour 30 Minutes
Yield
4 Soufflés
-
Create Compressed Pecan Cake
Preheat oven to 350°F. Whisk the eggs, sugar and vegetable oil in a stand-up mixer on medium speed. Whisk for 10 minutes or until sugar is dissolved and mixture is nice, white, and creamy.
Combine the ground pecans, flour, baking powder and thoroughly combine whisk.
Combine the heavy cream and milk together. Alternately add the dry and liquid to the whipped eggs until all combined.
Place mixture into a parchment lined ½ sheet tray and bake in the oven for 10-12 minutes or until a toothpick can be inserted and come out clean and cool.
Once cooled cut the cake to fit into a vacuum seal bag. Sandwich the chocolate cake between two pieces of parchment paper and slide the cake into the vacuum bag. Vacuum seal the cake on high to compress.
Remove the cake from the bag and peel off the parchment paper. Cut out rounds with a 3-inch ring cutter and set aside.
-
Create Sweet Potato Juice and Creamed Butter
Peel The sweet potato and cut it into 1 inch pieces and juice
Add 250 grams of sweet potato juice to the small saucepan whisk in the 20 grams of cornstarch and bring up to a boil while constantly whisking.
Remove from heat and place mixture into a bowl to cool. Cover the mixture with plastic wrap. Press the plastic wrap directly onto the sweet potato base to make sure it does not form a skin.
The sweet potato base can be stored and used for 3 days, this base will make 3 batches.
Cream the butter and cornstarch together in the stand mixer with the paddle attachment for 5 minutes or until smooth and light in color and reserve at room temperature.
-
Whip Egg Whites
Preheat the oven to 350°F. On a very low speed in a stand mixer whisk the egg whites and the Versawhip. It’s important to start slowly to create small uniform sturdy air bubbles.
Mix for 2-3 minutes or until nice and frothy. Slowly add the sugar until fully incorporated, whisk on medium speed for 10 minutes.
-
Prepare Ring Molds
Cut 4 12”x4” strips of parchment paper and brush both sides of each strip with the butter and cornstarch mixture.
Brush the inside of the ring molds and place the parchment paper inside the molds.
-
Combine Egg Whites and Sweet Potato Juice
Once the whites are ready, add 80 grams of the sweet potato base in a medium sized bowl.
Add ¼ of the whites to the base and whisk together quickly to avoid air loss from the meringue.
Add this mixture back to the whites and gently fold together.
Place mixture in a disposable piping bag and cut a 2-inch hole. Be careful not to cut too small, so you are not forcing out the air when piping.
Pipe the mixture into the lined ring cutter and pipe to the top of the ring cutter.
-
Bake Soufflés
Place in the oven and cook for 10 minutes.
Remove from the oven, let rest for 5 minutes and remove ring mold with tongs.
Carefully lift the souffle onto the compressed cake and enjoy!
