Pfitzauf — small Swabian soufflés
Small steam-risen batter soufflés, dusted with sugar and served hot.
Active time20 min
Cooking45 min
Total1 h 15 minResting : 10 min
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Ingredients
- 25 g unsalted butter
- 250 ml pasteurised whole milk
- 2 medium eggs, size M
- 130 g plain wheat flour
- 1 g fine salt
- 30 g icing sugar
Preparation
Heat the conventional oven to 200 °C. Prepare 6 small tall ovenproof moulds of 120 ml each. Thoroughly grease with 10 g butter. Gently melt the remaining 15 g for about 5 minutes, then cool for 5 minutes.
25 g unsalted butter- oven
- small tall ovenproof moulds
- brush
- saucepan
Crack the eggs and whisk them with the milk and salt. Sift in flour and mix until lump-free. Add the reserved cooled melted butter. Divide the liquid batter between the moulds, filling no more than two-thirds of their height.
250 ml pasteurised whole milk2 medium eggs, size M130 g plain wheat flour1 g fine salt- bowl
- whisk
- sieve
- ladle
- moulds
Bake for about 40 minutes at 200 °C in the middle of the oven without opening the door, until well risen and golden. Switch off and wait another 5 minutes with the door closed. Open gently, remove the moulds, dust with icing sugar and serve immediately. They may sink slightly when served.
30 g icing sugar- oven
- oven gloves
- small sieve
- plates
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration