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MAGIC OF VANILLA SOUFFLÉ PANCAKES WITH COGNAC-INFUSED APPLES

By Delicious Recipes!Posted on
MAGIC OF VANILLA SOUFFLÉ PANCAKES WITH COGNAC-INFUSED APPLES

MAGIC OF VANILLA SOUFFLÉ PANCAKES WITH COGNAC-INFUSED APPLES

Delicate pancakes embrace fluffy vanilla soufflé clouds while cognac-soaked apples with a hint of anise tantalize your senses. A sophisticated dessert perfect for special moments.

🕒 Prep Time: 25 min

🍳 Cook Time: 20 min
🍰 Yields: 5 servings

Ingredients

Pancakes and Soufflé:

  • 1 batch of pancakes (about 5 pancakes, 24-25 cm pan)
  • 1/2 batch vanilla custard (from 250 ml milk)
  • 2 egg whites (leftover from vanilla custard)
  • 15 g powdered sugar

Cognac-Infused Apples:

  • 3 large sweet apples, diced
  • 50 g butter
  • 1 tbsp sugar
  • 3 tbsp cognac
  • A pinch ground anise

Garnish:

  • 25 g toasted sliced almonds

Instructions

1. Prepare Vanilla Custard

  • Prepare vanilla custard following your favorite recipe. Let it cool completely; can be made 1-2 days in advance.

2. Cook Apples

  • Melt butter in a wide pan. Add apples, sugar, and anise. Sauté over medium heat, stirring occasionally, until apples soften (2-3 min).
  • Taste and adjust sweetness if necessary.
  • Add cognac and cook on high heat for 30 seconds to evaporate alcohol.

3. Prepare Pancakes

  • Cook pancakes using a 24-25 cm pan, avoiding heavy browning since they’ll finish baking in the oven.

4. Toast Almonds

  • Toast almond slices in a dry hot pan, stirring frequently until golden.

5. Make Vanilla Soufflé Mixture

  • Beat egg whites until soft peaks form. Gradually add powdered sugar in 4 parts, beating after each addition until stiff peaks.
  • Gently fold egg white foam into vanilla custard in 3-5 portions with a whisk.

6. Assemble and Bake

  • Spread 2 tbsp of soufflé mixture on half of each pancake. Fold the empty half over the soufflé, add 1 tbsp more soufflé on the folded half without spreading, then fold again to form quarters.
  • Place folded pancakes on a baking sheet lined with parchment.
  • Bake at 190°C for 8-10 minutes until soufflé puffs up but does not brown excessively.

7. Serve

  • Transfer pancakes to dessert plates, top with 2 tbsp cognac apples and sprinkle toasted almonds. Serve immediately.

💡 Tips

  • Watch carefully during baking; soufflé rises quickly but can burn if left too long.
  • Use sweet apples for balanced flavor.
  • Toast almonds just before serving for optimal crunch.

🎉 Perfect For

  • Elegant dinner parties
  • Special holiday desserts
  • Impressing guests with delicate flavors

📝 Final Thoughts

This dessert combines airy vanilla soufflé pancakes with warmly spiced cognac apples, creating a luxurious treat that’s as visually stunning as it is delicious.