For some reason the mere mention of the word soufflé can strike fear into the hearts of even the most experienced chefs - never mind home cooks!
Actually, all you need is a recipe, some time, be willing to pay attention to detail and some willing candidates to enjoy the fruits of your labor. Don't wait for an important dinner party to give this a try - give your family an amazing treat.
Chocolate Soufflés
For the pastry cream:
¾ cup milk
⅓ cup superfine sugar*
2 egg yolks
2 tablespoons flour
Put the milk and two-thirds of the sugar in a small pan and slowly bring to a boil. Put the egg yolks and remaining sugar in a bowl and whisk until light and thickened then beat in the flour. Pour the hot milk into the egg mixture, whisking constantly. Return to the pan and bring to a boil, whisking constantly. Transfer to a clean bowl, cover with plastic wrap and let cool slightly.
For the soufflés:
½ cup unsweetened cocoa, sifted
4 ounces chocolate - you may use semisweet or bittersweet - finely chopped
5 egg whites
2 tablespoons superfine sugar*
*If you can’t find superfine sugar, simply whiz regular sugar in a food processor briefly.
Preheat the oven to 400º and put a baking sheet in to heat. Butter and coat with sugar two 4” soufflé dishes (you may also use 4 smaller dishes). Fold the cocoa and chopped chocolate into the pastry cream.
Beat the egg whites until foamy then gradually add the 2 tablespoons sugar until soft peaks form. Fold ⅓ of the egg whites into the pastry cream then carefully fold in the rest of the egg whites using a rubber spatula.
Divide the mixture between the soufflé dishes to the top, smoothing gently. Transfer to the baking sheet and cook for 10 to 14 minutes until risen. Remove from the oven, place on a serving plate and dust with confectioner’s sugar. Serve immediately.
Note: You may make the pastry cream a day ahead and bring to room temperature before proceeding. The soufflé dishes may be filled and covered and can wait for 30 minutes before baking.
WATCH THE VIDEO DEMONSTRATION:
For the pastry cream:
¾ cup milk
⅓ cup superfine sugar*
2 egg yolks
2 tablespoons flour
Put the milk and two-thirds of the sugar in a small pan and slowly bring to a boil. Put the egg yolks and remaining sugar in a bowl and whisk until light and thickened then beat in the flour. Pour the hot milk into the egg mixture, whisking constantly. Return to the pan and bring to a boil, whisking constantly. Transfer to a clean bowl, cover with plastic wrap and let cool slightly.
For the soufflés:
½ cup unsweetened cocoa, sifted
4 ounces chocolate - you may use semisweet or bittersweet - finely chopped
5 egg whites
2 tablespoons superfine sugar*
*If you can’t find superfine sugar, simply whiz regular sugar in a food processor briefly.
Preheat the oven to 400º and put a baking sheet in to heat. Butter and coat with sugar two 4” soufflé dishes (you may also use 4 smaller dishes). Fold the cocoa and chopped chocolate into the pastry cream.
Beat the egg whites until foamy then gradually add the 2 tablespoons sugar until soft peaks form. Fold ⅓ of the egg whites into the pastry cream then carefully fold in the rest of the egg whites using a rubber spatula.
Divide the mixture between the soufflé dishes to the top, smoothing gently. Transfer to the baking sheet and cook for 10 to 14 minutes until risen. Remove from the oven, place on a serving plate and dust with confectioner’s sugar. Serve immediately.
Note: You may make the pastry cream a day ahead and bring to room temperature before proceeding. The soufflé dishes may be filled and covered and can wait for 30 minutes before baking.
WATCH THE VIDEO DEMONSTRATION:
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