Chocolate Souffle TartSouffle is a French word which literally means "puffed up". It is a cullinary term in both French and English for a light, frothy dish. souffle was a French invention of the late 18th century, beaulilliers was making souffle possible as early as 1782, though he did not puplish his L'Art du Cuisiner until 1814. The word souffle first appeared in English in Louis Ude's the French Cook 1813 and by 1845 was so commonly accepted that in Eliza Acton's modern cookery, 1845 - a recipe for souffle was as just another recipe. Mised of chocolate souffle and the pat brise are a delicious combination , they become very rich with roasted pecan, they also become lighter with fresh fruit. |
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