To whip a small amount of cream, don’t haul out the standing mixer. A little elbow grease and the right whisk will get the job done just fine.
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More Clips From This Episode
- All-Purpose Whisks
To whip a small amount of cream, don’t haul out the standing mixer. A little elbow grease and the right whisk will get the job done just fine.
- Make-Ahead Chocolate Souffle
The secret to a bold, intense chocolate soufflé is a high proportion of chocolate and the use of beaten egg yolks instead of the usual béchamel or pastry cream.
- Souffles
How do souffles get their dramatic rise?
- Grand Marnier Souffle
Many soufflés are foamy, flavorless, and temperamental. Here is a creamier, richer, more stable dessert that takes only minutes to prepare.
