Name: Soufflé d’Écrevisses à la Florentine
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 pint / 2 cups (475 ml / about 475 g) finished, unbaked Soufflé au Parmesan preparation (No. 2295a); 2 tablespoons (30 ml / about 30 g) Lobster Cream (No. 295), prepared with crayfish rather than lobster; 2/3 cup (160 ml / 85 g) cooked crayfish tails, thoroughly drained and patted dry; 1 small fresh or jarred whole black truffle (about 20 g), drained if preserved and sliced paper-thin; 1 tablespoon (15 ml / 14 g) unsalted butter, softened

Question 1

How long do I bake Soufflé d’Écrevisses?

Accepted Answer

Bake the one-quart Soufflé d’Écrevisses at 400°F (200°C) for 20–25 minutes on a preheated heavy baking sheet. Keep the oven closed for at least 18 minutes. The soufflé is done when it stands several inches above the rim, the crown is deep butter-gold, the sides are set, and the center has only a small tremble.

Question 2

What should I do if my Parmesan soufflé mixture turns slack?

Accepted Answer

Stop folding immediately if the Parmesan soufflé mixture becomes slack; continued stirring weakens it further. Divide the mixture among four buttered 6-ounce (180 ml) ramekins, recreate the crayfish-tail and black-truffle layers, and bake at 400°F (200°C) for 13–16 minutes. The individual ramekin walls support the weakened structure.

Question 3

How do I help a crayfish soufflé rise high?

Accepted Answer

Thoroughly drain and pat 2/3 cup of cooked crayfish tails dry because moisture burdens the rise. Keep the tails and sliced black truffle 1/2 inch (1 cm) from the dish wall, preserve a clear climbing ring, fold only until faint coral streaks remain, and never press the finished layers.

Question 4

Can I use frozen crayfish tails in Soufflé d’Écrevisses?

Accepted Answer

Yes. Use plain cooked frozen crayfish tails, thawed slowly in the refrigerator, thoroughly drained, and pressed dry between towels. Avoid seasoned crawfish tails because their flavor does not suit this French Parmesan soufflé. Pat the thawed tails dry again immediately before layering to prevent excess moisture from weighing down the rise.

Question 5

What can I use when fresh black truffle is unavailable?

Accepted Answer

Use a small jarred whole black truffle when fresh black truffle is unavailable or out of season. Drain the preserved truffle and slice it paper-thin so every serving receives a distinct layer. Do not substitute truffle oil; it cannot provide the actual truffle ribbons and layered texture required by Soufflé d’Écrevisses.

Question 6

Can I prepare Soufflé d’Écrevisses ahead of time?

Accepted Answer

Prepare the crayfish cream up to 4 hours ahead, covered and refrigerated, then let it stand for 10 minutes before folding. Drain the crayfish tails and slice the black truffle up to 2 hours ahead, refrigerating them separately. Mix, layer, and bake the unbaked Parmesan soufflé only when the oven and garnishes are ready.

Culinary Explorer

Soufflé d’Écrevisses à la Florentine

Ingredients

finished, unbaked Soufflé au Parmesan preparation

crayfish cream

cooked crayfish tails

Where cooking meets culture.

Ingredient	Quantity
finished, unbaked Soufflé au Parmesan preparation	1 pint / 2 cups (475 ml / about 475 g) Soufflé au Parmesan (No. 2295a)
crayfish cream	2 tablespoons (30 ml / about 30 g) Lobster Cream (No. 295), prepared with crayfish rather than lobster
cooked crayfish tailsthoroughly drained and patted dry	2/3 cup (160 ml / 85 g)