Small raspberry soufflés

Instructions

1. 1

   Break the eggs by separating the whites from the yolks.

2. 2

   Work the yolks with 120 grams of sugar until the mixture whitens.

3. 3

   Fold in the flour.

4. 4

   Add the scalding milk in a stream, while beating constantly.

5. 5

   Pour the mixture into a saucepan and bring to a boil, stirring continuously.

6. 6

   Cook for 3 minutes, stirring without stopping.

7. 7

   Off the heat, pour in 30 grams of melted butter.

8. 8

   Reserve 18 raspberries and cook the remaining 5 with 170 grams of sugar, 4 tablespoons of water, and lemon juice over high heat.

9. 9

   Take off the heat and stir in the cognac before preheating the oven (thermostat 7 - 210°C).

10. 10

    Mix the cream with the yolks and the raspberry puree.

11. 11

    Whip the whites into stiff peaks.

12. 12

    Fold in 1/3 of them while beating, then gently fold in the remaining 2/3.

13. 13

    Butter the molds and dust each one with 10 grams of sugar.

14. 14

    Fill half the molds with the raspberry preparation.

15. 15

    Add a slightly crushed macaron, then three whole raspberries.

16. 16

    Finish filling and smooth the surface with the back of a knife.

17. 17

    Bake for 10 minutes.

18. 18

    Immediately after removing from the oven, lightly dust with powdered sugar and serve.