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SOUFFLÉ PANCAKES INSPIRED BY FOOD WARS!
905,470 views Dive into the light, fluffy soufflé pancakes paired with sweet red bean paste and crispy black sesame Tuiles—a dish straight out of Food Wars!
2 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Red Bean Paste
1 cup Azuki beans
2 cups water
1 cup brown sugar
pinch of salt
For the Black Sesame Tuile
2 tbsp black sesame seeds, toasted
2 tbsp all purpose flour
2 tbsp water
1 tbsp sugar
1 tsp honey
1 tbsp unsalted butter, melted
For the Soufflé Pancakes Batter
2 egg yolks
½ oz granulated sugar
2 oz cake flour
½ tsp baking powder
pinch of kosher salt
2 oz whole milk
4 egg whites
2 ½ oz granulated sugar (for meringue)
2 oz Greek yogurt (homemade or store bought)
For the Garnish
powdered sugar
1 tbsp unsalted butter
Golden syrup (or maple syrup)
Chantilly cream (whipped cream)
Pineapple leaves and rosemary flowers (optional)
TOOLS
Pressure cooker
Food processor
Fine mesh sieve
Nonstick pan with lid
Stainless steel pastry rings (3 4 inches tall)
Parchment paper
Stand mixer with whisk attachment
Mortar and pestle
Small bowl
Spatula (offset if possible)
Silpat or parchment lined baking tray
Teacup (for stencil)
Acetate sheets
Pastry brush
Chopsticks
Colander
Coffee filters
saucepan
mixing bowls
whisk
ladle
DIRECTIONS
1.
For the Red Bean Paste
1.
Rinse the Azuki beans thoroughly and place them in a pressure cooker with water. Cook on high pressure for about 50 minutes until the beans are soft.
1 cup Azuki beans
2 cups water
Pressure cooker
2.
Strain the beans and transfer them to a food processor. Blend until smooth. Pass the paste through a fine-mesh sieve to catch any remaining chunks.
1 cup Azuki beans
Fine mesh sieve
Food processor
Colander
3.
In a saucepan over medium heat, combine the bean paste with brown sugar and a pinch of salt. Stir until the paste thickens and turns a dark violet color. Let cool.
1 cup brown sugar
pinch of salt
1 cup Azuki beans
saucepan
4.
For the Greek Yogurt
1.
Set up a rig using a colander, chopsticks, and coffee filters.
Colander
Chopsticks
Coffee filters
2.
Place whole milk yogurt in the filters and let it strain for 1-2 hours until thickened.
2 oz Greek yogurt (homemade or store bought)
mixing bowls
3.
For the Black Sesame Tuile
1.
Grind toasted black sesame seeds in a mortar and pestle, keeping the texture slightly coarse.
2 tbsp black sesame seeds, toasted
Mortar and pestle
2.
In a bowl, combine flour, water, sugar, honey, melted butter, and the ground sesame seeds.
2 tbsp all purpose flour
2 tbsp water
1 tbsp sugar
1 tsp honey
1 tbsp unsalted butter, melted
2 tbsp black sesame seeds, toasted
mixing bowls
3.
Prepare Tuile stencils by cutting circles from acetate sheets using a teacup. Adhere the stencils to a Silpat-lined baking tray.
Acetate sheets
Teacup (for stencil)
Silpat or parchment lined baking tray
4.
Spread the batter thinly in the stencils, ensuring even coverage for a lacy texture and freehand the next batch.
For the Black Sesame Tuile
5.
For the Soufflé Pancakes
1.
In a bowl, whisk together egg yolks, sugar, cake flour, baking powder, salt, and whole milk. The mixture should be thick and smooth.
2 egg yolks
½ oz granulated sugar
2 oz cake flour
½ tsp baking powder
pinch of kosher salt
2 oz whole milk
mixing bowls
whisk
2.
In a stand mixer, whip the egg whites with sugar until soft peaks form.
4 egg whites
2 ½ oz granulated sugar (for meringue)
Stand mixer with whisk attachment
3.
Fold 1/3 of the egg whites into the yolk mixture, followed by Greek yogurt, Then, carefully fold in the remaining egg whites until just combined.
2 oz Greek yogurt (homemade or store bought)
4.
Grease the stainless-steel pastry rings with nonstick spray and line them with parchment paper.
Stainless steel pastry rings (3 4 inches tall)
Parchment paper
5.
Heat a nonstick pan over medium-low heat. Place the pastry rings in the pan and ladle the batter into the molds, filling each 75-80% full.
For the Soufflé Pancakes Batter
Nonstick pan with lid
ladle
Stainless steel pastry rings (3 4 inches tall)
6.
Cover the pan with a lid and cook for 10 minutes, allowing the bottoms to the crisp and inside to steam and puff up.
Nonstick pan with lid
7.
Flip the pancake by inverting the pan onto the pancake. Cook for another 10 minutes until fully set and bouncy.
8.
For the Assembly
1.
Spread a generous layer of red bean paste on the first pancake.
For the Red Bean Paste
For the Soufflé Pancakes Batter
2.
Gently stack the second pancake on top.
For the Soufflé Pancakes Batter
3.
Dust with powdered sugar, add a pat of butter, and drizzle with syrup.
powdered sugar
1 tbsp unsalted butter
Golden syrup (or maple syrup)
4.
Garnish with Chantilly cream and stick in the black sesame Tuiles for some added crunch
Chantilly cream (whipped cream)
For the Black Sesame Tuile
5.
For presentation, add pineapple leaves and rosemary flowers for a decorative touch.
Pineapple leaves and rosemary flowers (optional)
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