French Dutch English German Spanish

Soufflé Normand with Apples

The height of refinement, soufflé requires patience and attention because it is a delicate recipe. Pillar of French pastry, here is its Norman version which is full of praise with the subtle aroma of Calvados and the melting texture of apples from the Vallée d'Auge.


For 4 people :

  • 250 ml de lait entier
  • 2 egg yolks
  • 4 egg whites
  • 60 g sugar
  • 35 g wheat flour
  • 5 cl of Calvados from Pays d'Auge
  • 25 g biscuits with spoon
  • 1 apple
  • 2 tablespoon of sugar
  • A knob of butter
  • 1 pinch of salt


Peel the apple and cut into small cubes.

Melt the butter in a pan and fry it until golden.

Add a tablespoon of sugar and leave to caramelize. Cool off the heat.

Heat the milk, avoiding boiling.

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

Gradually pour the hot milk over while whipping.

Return the mixture to a low heat and allow to thicken, stirring frequently.

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

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

Beat the egg whites with a pinch of salt and add them to the cooled pastry cream.

Soak the Calvados spoon cookies.

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

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

Sprinkle with icing sugar and serve immediately.