French Chocolate Soufflé
Let a classically trained chef show you the secrets to making the perfect French chocolate soufflé.
Servings: 4 people
Calories: 330kcal
Cost: $10
Equipment
- soufflé molds
- bain-marie, optional
Ingredients
- 1/2 cup whole milk (100 ml)
- 3 egg whites
- 1 egg yolk
- 1 pinch salt
- 2 1/2 teaspoons cornstarch (6 grams)
- 1 tablespoon sugar - plus 1 teaspoon (30 grams)
- 3.5 ounces 65% dark chocolate
- butter
Instructions
- Cut the chocolate into small pieces. Melt it in a bain-marie or in the microwave.
- Mix the yolk with the cornstarch.
- Bring the milk to a boil in a small pot. Remove from the heat once it begins boiling.
- Add some milk to the yolk mixture and stir constantly. Place the yolk mixture inside the pot with the remaining milk. Heat it slowly and continue to stir constantly until you achieve a creamy texture, which will be used to make the pastry cream.
- Preheat the oven to 360°F (180°C).
- Mix the melted chocolate with the pastry cream.
- Lightly coat the insides of the molds with butter. Remove the excess.
- Whisk the whites until stiff.
- Carefully mix the stiff whites with the chocolate pastry cream.
- Pour the mixture into the molds, and place them in the oven for 15 minutes.
- Serve as soon as they come out of the oven.
Notes
Chef's tips:
- Chocolate’s greatest enemy is water. Make sure it doesn’t come into contact with it.
- When making the pastry cream, don’t lose concentration. The heat from the milk will coagulate the yolk if you don’t stir it constantly. Make sure not to undercook or overcook it.
- Use only the minimum amount of butter you need to cover the molds.
- Use a scraping spatula and not a whisk to add the whites to the chocolate pastry cream. Do not spend too much time on this process because the whites may lose consistency.
- Once the soufflé is in the oven, DO NOT open the oven door until the soufflé is cooked.
- Serve the soufflé as soon as possible.
Nutrition
Calories: 330kcal