The Bird’s milk sweets taste heavenly airy, light and delicate. They are ideal for snacking between meals, for a tea party or as a gift. You can make the popular Polish soufflé candy at home with common ingredients. A detailed Bird’s milk sweets recipe with the exact quantities and step-by-step instructions can be found below.
What are Bird’s milk sweets?
A Bird’s milk sweet is a soufflé candy covered with chocolate. It was first invented in Poland during the Soviet period. Later, Russia also started making the sweet.
Still the soufflé candy is offered in many countries of the former Soviet Union, just like the Plushki and kartoshka cake. You can buy the sweet online or in a Russian store.
Homemade instead of bought
In order to make the Bird’s milk sweets last longer and their production cheaper, the classic recipes for them have been changed in the meantime. Preservatives and flavorings have been added to the candy.
So the best thing to do is to make the delicious soufflé candy at home, so that it tastes like it used to, just like the halva. After all, it’s pretty simple.
Agar agar pure with high gel strength
To make the soufflé firm, you need good quality agar agar, just like for classic zefir. It must not contain any other additives. Study the ingredients list on the package to see if it is pure agar agar.
Also, it must have gel strength 900 or higher.
If the gel strength of your agar agar is lower or unknown, you may need more of it for the recipe. Here you have to experiment with the amount yourself. It works the same way with the berry zephyr recipe and the vegan apricot zefir recipe.
With glaze, grated chocolate or nuts
Classically, the Bird’s milk sweets are covered with chocolate or a chocolate glaze. It is best to use dark chocolate with a high cocoa content, similar to the zucchini brownies. It combines perfectly with the sweet soufflé.
Alternatively, you can roll the candy in grated chocolate. Chopped nuts also work well for this.
Polish soufflé candy as a gift
The Polish soufflé candy is ideal for giving as a gift. Pack it in a nice gift box and surprise your loved ones with it. For example, it passes perfectly as a sweet Christmas gift from the kitchen, alongside the chocolate peanut clusters and Dominosteine.
This soufflé candy is
vegetarian – no gelatine,
easy to make at home,
ideal for snacking in between meals or as a gift,
classic of Polish cuisine.
Bird’s milk sweets recipe with agar agar
The Bird’s milk sweets recipe, which you can find here at the end of the post in the recipe box, is with the vegetable gelling agent agar agar and without gelatine. You’ll need to pay attention to a few details when making it at home, but otherwise, making the soufflé candy isn’t difficult.
First, whip soft butter and sweetened condensed milk until fluffy and set the mixture aside for now. Now whip egg whites with a pinch of salt. Boil the sugar syrup with sugar, water and agar agar.
If you have a food processor, you can do the last two steps at the same time.
Add the sugar syrup to the beaten egg whites and beat the mixture for a few minutes until stiff. Then stir in the butter mixture in batches.
Pour the soufflé mixture into a rectangular springform tin lined with baking paper and place it in the refrigerator for about an hour to set.
Then cut the soufflé into small rectangular pieces and cover them with melted chocolate or roll them in grated chocolate.
How to make Bird’s milk sweets: tips and tricks
Use pure agar agar with gel strength at least 900 for the recipe.
Do not reduce the amount of sugar, because the consistency of the Bird’s milk sweets depends on it.
Use dark chocolate with a high cocoa content to coat or roll the candy. It combines well with the sweet soufflé in terms of taste.
Store the soufflé candy in the refrigerator.
Did you make the Bird’s milk sweets using this recipe? I look forward to hearing your results, your star rating, and your comment below here on how they turned out and tasted.
The Bird's milk sweets taste heavenly airy, light and delicate. They are ideal for snacking between meals, for a tea party or as a gift. You can make the popular Polish soufflé candy at home with this recipe using common ingredients.
Line the bottom and sides of the rectangular springform tin with baking paper.
Beat softened butter, sweetened condensed milk and vanilla for about 5 minutes until light and fluffy.
Add water, sugar and agar agar to a saucepan and bring to a boil over medium heat, stirring with a silicone spatula.
Continue to boil the sugar syrup over medium heat until bubbly for 4 minutes, stirring, repeatedly going over the bottom of the saucepan with the silicone spatula so that the agar agar does not stick in it.
In parallel, using a food processor, whip egg whites with salt to form beaten egg whites.
(If you don't have a way to whip egg whites and cook the sugar syrup at the same time, whip the egg whites first and then cook the sugar syrup).
Start beating the egg whites again and pour the hot sugar syrup into them in a thin stream.
After you have introduced the sugar syrup into the beaten egg whites, continue beating until stiff, about 2 minutes.
Add the butter mixture in batches to the egg white mixture, beating it each time until it becomes a homogeneous mass that is no longer so stiff, but a little liquid.
Quickly transfer the soufflé mixture to the prepared springform tin, smooth it out, and refrigerate until set, about 1 hour.
Melt or grate fine dark chocolate.
Cut the soufflé into small oblong rectangles.
Coat the soufflé candy with melted chocolate or roll it in grated chocolate.
To speed things up, you can pour the melted chocolate over the solidified soufflé directly in the springform tin, let it dry briefly, and only then cut it into pieces. This way you get Bird's milk sweets covered with chocolate on top.
Use pure agar agar with gel strength at least 900.
Do not reduce the amount of sugar, because the consistency of the Bird's milk sweets depends on it.
Store the soufflé candy in the refrigerator.
Note the detailed tips and tricks for making the Bird's milk sweets at the top of the post.
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