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SOUFFLÉ PANCAKES INSPIRED BY FOOD WARS!

Picture for 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

For the Red Bean Paste

Azuki beans

1 cup Azuki beans

water

2 cups water

brown sugar

1 cup brown sugar

of salt

pinch of salt

For the Black Sesame Tuile

For the Black Sesame Tuile

black sesame seeds, toasted

2 tbsp black sesame seeds, toasted

all purpose flour

2 tbsp all purpose flour

water

2 tbsp water

sugar

1 tbsp sugar

honey

1 tsp honey

unsalted butter, melted

1 tbsp unsalted butter, melted

For the Soufflé Pancakes Batter

For the Soufflé Pancakes Batter

egg yolks

2 egg yolks

granulated sugar

½ oz granulated sugar

cake flour

2 oz cake flour

baking powder

½ tsp baking powder

of kosher salt

pinch of kosher salt

whole milk

2 oz whole milk

egg whites

4 egg whites

granulated sugar (for meringue)

2 ½ oz granulated sugar (for meringue)

Greek yogurt (homemade or store bought)

2 oz Greek yogurt (homemade or store bought)

For the Garnish

For the Garnish

powdered sugar

powdered sugar

unsalted butter

1 tbsp unsalted butter

Golden syrup (or maple syrup)

Golden syrup (or maple syrup)

Chantilly cream (whipped cream)

Chantilly cream (whipped cream)

Pineapple leaves and rosemary flowers (optional)

Pineapple leaves and rosemary flowers (optional)

TOOLS

Pressure cooker

Pressure cooker

Food processor

Food processor

Fine  mesh sieve

Fine mesh sieve

Nonstick pan with lid

Nonstick pan with lid

Stainless steel pastry rings (3  4 inches tall)

Stainless steel pastry rings (3 4 inches tall)

Parchment paper

Parchment paper

Stand mixer with whisk attachment

Stand mixer with whisk attachment

Mortar and pestle

Mortar and pestle

Small bowl

Small bowl

Spatula (offset if possible)

Spatula (offset if possible)

Silpat or parchment  lined baking tray

Silpat or parchment lined baking tray

Teacup (for stencil)

Acetate sheets

Acetate sheets

Pastry brush

Pastry brush

Chopsticks

Chopsticks

Colander

Colander

Coffee filters

Coffee filters

saucepan

saucepan

mixing bowls

mixing bowls

whisk

whisk

ladle

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.

Azuki beans

1 cup Azuki beans

water

2 cups water

Pressure cooker

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.

Azuki beans

1 cup Azuki beans

Fine  mesh sieve

Fine mesh sieve

Food processor

Food processor

Colander

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.

brown sugar

1 cup brown sugar

of salt

pinch of salt

Azuki beans

1 cup Azuki beans

saucepan

saucepan

4.

For the Greek Yogurt

1.

Set up a rig using a colander, chopsticks, and coffee filters.

Colander

Colander

Chopsticks

Chopsticks

Coffee filters

Coffee filters

2.

Place whole milk yogurt in the filters and let it strain for 1-2 hours until thickened.

Greek yogurt (homemade or store bought)

2 oz Greek yogurt (homemade or store bought)

mixing bowls

mixing bowls

3.

For the Black Sesame Tuile

1.

Grind toasted black sesame seeds in a mortar and pestle, keeping the texture slightly coarse.

black sesame seeds, toasted

2 tbsp black sesame seeds, toasted

Mortar and pestle

Mortar and pestle

2.

In a bowl, combine flour, water, sugar, honey, melted butter, and the ground sesame seeds.

all purpose flour

2 tbsp all purpose flour

water

2 tbsp water

sugar

1 tbsp sugar

honey

1 tsp honey

unsalted butter, melted

1 tbsp unsalted butter, melted

black sesame seeds, toasted

2 tbsp black sesame seeds, toasted

mixing bowls

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

Acetate sheets

Teacup (for stencil)

Silpat or parchment  lined baking tray

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

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.

egg yolks

2 egg yolks

granulated sugar

½ oz granulated sugar

cake flour

2 oz cake flour

baking powder

½ tsp baking powder

of kosher salt

pinch of kosher salt

whole milk

2 oz whole milk

mixing bowls

mixing bowls

whisk

whisk

2.

In a stand mixer, whip the egg whites with sugar until soft peaks form.

egg whites

4 egg whites

granulated sugar (for meringue)

2 ½ oz granulated sugar (for meringue)

Stand mixer with whisk attachment

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.

Greek yogurt (homemade or store bought)

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)

Stainless steel pastry rings (3 4 inches tall)

Parchment paper

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

For the Soufflé Pancakes Batter

Nonstick pan with lid

Nonstick pan with lid

ladle

ladle

Stainless steel pastry rings (3  4 inches tall)

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

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 Red Bean Paste

For the Soufflé Pancakes Batter

For the Soufflé Pancakes Batter

2.

Gently stack the second pancake on top.

For the Soufflé Pancakes Batter

For the Soufflé Pancakes Batter

3.

Dust with powdered sugar, add a pat of butter, and drizzle with syrup.

powdered sugar

powdered sugar

unsalted butter

1 tbsp unsalted butter

Golden syrup (or maple syrup)

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)

Chantilly cream (whipped cream)

For the Black Sesame Tuile

For the Black Sesame Tuile

5.

For presentation, add pineapple leaves and rosemary flowers for a decorative touch.

Pineapple leaves and rosemary flowers (optional)

Pineapple leaves and rosemary flowers (optional)

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