Nestled in the heart of Provence, the Crillon le Brave hotel is an emblematic destination for lovers of refined gastronomy and enchanting landscapes. Among the culinary creations that amaze visitors, Chef Thomas Lesage’s thyme and lemon soufflé stands out as one of the star desserts. This dessert combines the typical flavors of French Provençal cuisine with impeccable pastry-making technique, offering a light, airy texture.
Chef Thomas Lesage, renowned for his expertise in revisited traditional desserts, draws inspiration from local produce to put together his creations. The thyme and lemon soufflé perfectly reflects this attachment to Provence, with its subtle balance between sweetness and herbaceous freshness.
Ingredients for a successful lemon thyme soufflé
To make this lemon and thyme soufflé dessert, you’ll need the following ingredients:
– 100 g milk
– 36 g egg yolks
– 36 g sugar
– 6 g cornflour or, failing that, flour
– 1 ½ squeezed lemons
– 10 g fresh thyme
– 15 egg whites
– 3 g extra sugar
These simple ingredients create an airy, light soufflé, perfect for ending a meal on a delicate note.
Steps for making lemon thyme soufflé
Follow these steps to make Chef Thomas Lesage’s easy soufflé recipe:
- Prepare the thyme-infused crème pâtissière:
– Heat the milk with the 10 g fresh thyme in a saucepan until it boils.
– Leave to infuse for a few minutes, then strain.
– In a bowl, mix the egg yolks, sugar (36 g) and cornflour.
– Gradually pour the hot infused milk over this mixture while whisking.
– Return to a low heat until you obtain a thick cream. Reserve 10 g of this cold custard for the next step.
- Beat egg whites until stiff:
– Beat the egg whites with the 3g sugar until stiff peaks form.
- Assemble soufflé mix:
– Gently fold the 10 g cold custard into the stiffly beaten egg whites using a pastry blender.
- Prepare the ramekins:
– Apply butter generously to the sides of your flan ramekins, then line with powdered sugar.
- Fill and bake:
– Fill ramekins with soufflé mixture.
– Smooth the surface with a spatula and run your finger along the inside edge of the ramekins to form a collar (this helps the soufflé rise evenly).
– Bake in a preheated oven at 220°C for 12 minutes.
- Enjoy immediately:
– Serve immediately to take full advantage of the soufflé’s light, airy texture.
Tips and tricks for a successful soufflé recipe
A successful soufflé requires precision and care. Here are a few tips to prevent your dessert from falling apart:
– Control oven temperature: Preheat the oven to 220°C before placing in the oven. A constant temperature is essential for the soufflé to rise properly.
– Don’t open the oven during cooking: this could cause the soufflé to fall apart abruptly.
– Take care when preparing the ramekins: butter them generously and line them well with sugar to help the soufflé rise.
– Gently fold the egg whites into the mixture to keep them light.
An elegant presentation
To enhance this Provençal dessert, lightly dust the top of the soufflé with powdered sugar or add a few fresh lemon and orange zests before serving. You can also accompany this dessert with a light lemon coulis, a fresh fruit salad, a scoop of thyme sorbet to enhance its Provençal flavours or, for those with a sweet tooth, a chocolate and salt sauce.
If you’d like to discover this dessert in all its splendor, head straight for the bistronomic restaurant La Table du Ventoux at the Crillon le Brave hotel. Chef Thomas Lesage offers a unique culinary experience where each dish tells a story inspired by Provence. Take the opportunity to savour this soufflé, a tribute to local traditions revisited with a modern twist.
With this easy-to-make at-home recipe, let yourself be transported by the authentic flavors of the South of France. Thyme and lemon soufflé is not only an emblematic dessert, but also an invitation to explore the culinary art of Provence at its finest.
