Norman Apple Soufflé

The ultimate in refinement, the soufflé requires patience and attention because it is a delicate recipe. A pillar of French pastry, here is its Normandy version which is full of praise with the subtle aroma of Calvados and the melting texture of apples from the Auge Valley.


For 4 people:

  • 250 ml of whole milk
  • 2 egg yolks
  • 4 egg whites
  • 60 g of sugar
  • 35 g wheat flour
  • 5 cl of Calvados du Pays d'Auge
  • 25 g of sponge cake
  • 1 apple
  • 2 tablespoons of sugar
  • A knob of butter
  • 1 pinch of salt


Peel the apple and cut it into small cubes.

Melt butter in a skillet and pan fry until golden brown.

Add a tablespoon of sugar and let caramelize. Leave to cool off the heat.

Heat the milk without boiling.

Blanch the egg yolks with the sugar and add the flour.

Gradually pour the hot milk over it while whisking.

Return the mixture to low heat and let it thicken, stirring frequently.

Once the cream is thick, take it off the heat, add a few drops of Calvados and set aside.

Preheat the oven to 200°C and butter the ramekins. Sprinkle with the remaining tablespoon of sugar.

Whip the egg whites with a pinch of salt and add to the cooled custard.

Soak the spoonfuls of Calvados.

Place a little of the soufflé dough in the bottom of the moulds, spread the apple pieces on top and finally the soaked cookies. Repeat this operation a second time.

Bake for about 20 minutes, the top should be golden brown.

Sprinkle with powdered sugar and serve immediately.


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