One of the most versatile and traditional recipes out there: soufflé or soufflé. It adapts to the customer’s taste, it can be savory as a starter or sweet as a dessert.
So the possibilities are literally endless. The cook’s imagination is the limit.
Despite this, it is a preparation that causes fear in many people because of the timing when making and serving. After cooking, it should immediately go to the table because of its super aerated structure. In addition, of course, to care in execution.
But there’s no need to panic, it’s easier than it seems. And a dessert, in this case, a very tasty chocolate dessert that is a favorite at any time.
Souffle Chocolate
Makes: 4 – 5 units, 100g/each
Ingredients: SOUFLE
- 200 mL leite integral
- 75 g crystal Sugar (I)
- 35 g butter without salt
- 70 g egg yolk (about 4 units with ~17g/each)
- 35 g wheat flour
- 1,5 g refined salt (about 1/4 tsp)
- 135 g semisweet chocolate (chopped or drops)
- 175 g clara (about 5 units with ~35g/each)
- 25 g crystal Sugar (II)
Ingredients: ENGLISH CREAM
- 34 g egg yolk (about 2 units with ~17g/each)
- 30 g crystal Sugar (I)
- 03 g maize starch (about 1 tsp)
- 200 mL leite integral
- 20 g crystal Sugar (II)
- 1/2 vanilla bean (shaved; or 10mL vanilla extract or 5mL essence)
1 cup: 250mL | 1 tablespoon: 15mL.
Mode: SOUFLE
- Heat the oven to 190ºC. Grease ramekis or desired molds with butter, sprinkle with crystal sugar. Reserve.
- In a pan, combine milk, sugar (I) and butter. Heat until it starts to boil and the butter melts.
- In a bowl mix egg yolks, flour and salt. It will turn into a firm paste.
- Add 125mL (1/2 cup) of the hot milk over the egg yolk mixture. Stir well so the paste dissolves and leaves no lumps.
- Return the egg yolk mixture to the milk in the pan. Cook over low heat.
- Then add the chocolate and continue cooking until it thickens. It should turn into a firm cream. Remove from heat and let it stay at least warm. This step can be done in advance.
- Beat the egg whites. Add the sugar (II) little by little. It should reach a firm and shiny point, about 5-6 minutes in the mixer at medium speed.
- Place 1/4 of the egg whites in the chocolate cream and mix vigorously to combine well. The cream will become less consistent.
- Add the rest of the egg whites, mix gently to combine. It should be homogeneous.
- Transfer to the prepared ramekins/pans. The mixture should reach the top of the container, level it with a knife or spatula.
- Place on a baking tray and bake for 15 to 17 minutes. Smaller molds (~100g) for less time and larger ones (150-200g) for longer.
- Remove from the oven, sprinkle with icing sugar and serve immediately. If desired, it can be accompanied with crème anglaise.
Method: ENGLISH CREAM
- Mix egg yolks, sugar (I) and starch until it turns into a pale yellow cream.
- In a pan, add milk, sugar (II). If using vanilla bean, add it now. Leave to heat until it starts to boil.
- Add 100mL of hot milk over the egg yolk mixture, mix well.
- Return the egg yolk and milk mixture to the pan. Cook over low heat.
- The cream will thicken slightly. If you use vanilla extract or essence, add it when you change the consistency. The bean can be removed.
- Remove from heat and transfer to an appropriate container to be used when necessary.
- Eggs: the cooking time does not fully cook the egg whites, meaning the soufflé is semi-cooked. I recommend that quantities be measured by weight instead of units.
Sign up for our newsletter and stay up to date with exclusive news
that can transform your routine!
