I’ve always been curious about Soufflés – why they’re so delicate and should be cooked in perfect timing. When I learned that we’re doing this… I was a bit scared that the outcome won’t be up to par. Surprisingly though, things went really well! We got the results we wanted to achieve. And I now understand why Soufflés require precision and perfect everything!
TOP L-R: Spinach Soufflé; Orange Soufflé; Crème Brûlée
BOTTOM L-R: Crème Caramel; Apple Soufflé; Gruyere Soufflé
Not to brag or anything, but I’d say all of these were very tasty! The Spinach Soufflé needed a little more salt. Other than that – muy delicioso! Of course the Crème Brûlée gets my highest vote! Hahaha Of all the Soufflés we baked, it’s the Orange Soufflé that I liked best. I will definitely make those again.
I never thought culinary school could be so much fun. I didn’t experience this in college. Maybe because the actual cooking is just a secondary priority in the curriculum. I shouldn’t have waited this long to do this. =)
My team and I in action! The Três Marias wanted a photo together… but the guys couldn’t resist photo bombing every time!
I ♥ them! I couldn’t ask for a better group of people to work with. And I’m stuck with them for the entire school year. So yey!