CHOCOLATE SOUFFLE

 A souffle is a light and fluffy baked dish made with egg yolks .

It's usually baked in small ceramic like pots called ramekins.

These delicious desserts are made using a cremé patisserie base which can be flavoured with chocolate,fruits and many other flavours all before folding in the egg whites.

Just looking at the name SOUFFLE or hearing about CREMÉ PATISSERIE can put anyone who does not have the slightest clue that cremé patisserie is basically a custard cream that is thickened and stabilised by flour. I will not lie,I was one of those people who saw a fancy name or a desserts term that only pastry chefs understand like another term for cremé patisserie that pastry chefs would know is cremé anglaise which all boils down to CUSTARD CREAM

Here's a simple chocolate souffle recipe for anyone who wou like to try.

INGREDIENTS

FOR THE CREMÉ PATISSERIE/CUSTARD CREAM

2 TBSP plain flour

2 tsp caster sugar

½ tsp corn flour

1 whole egg + 1 yolk

4 TBSP milk

1 TBSP double cream

25 g dark chocolate

1tsp cocoa powder

FOR THE EGG WHITES

6 egg whites

85 g caster sugar

FOR THE CHOCOLATE GANACHE

4 TBSP double cream

50 g dark chocolate

1 TBSP cocoa powder

METHOD

preheat oven to 190⁰C

Brush 4 souffle dishes (ramekins) with butter and chill the dishes for 5 minutes. Remove and apply another coat, sprinkle a little chocolate into each dish and roll so it coats the sides of the dish.

METHOD FOR CREMÉ PATISSERIE/CUSTARD CREAM

Mix flour, sugar,corn flour and cocoa powder in a bowl, in a separate bowl beat egg and egg yolk, add half the flour mix and whisk into a smooth paste, add the other half and whisk. Keep aside. In a pan heat milk and cream, bring to a boil and then remove ,d the chocolate and beat until fully melted and smooth. Slowly stir in the hot chocolate mix into egg mixture a little bit at a time. Return to stove and cook over low heat for about 5 minutes, stirring constantly. Remove and allow to cool.

METHOD FOR GANACHE

Warm cream (DO NOT BOIL) on low heat, remove from heat and add chocolate, beat with a spoon to obtain a velvety texture, add the cocoa powder while beating.

METHOD FOR EGG WHITES

Whisk egg whites until soft peaks,start adding the sugar a little at a time until stiff peaks

METHODS OF PUTTING IT ALL TOGETHER

Mix custard cream and ganache together in a large bowl,stir in 2 TBSP of egg whites to loosen the mixture.

Carefully fold in a third of the whites ( use a cutting motion so air doesn't get knocked out),add in another third and then the rest.

Spoon the mixture into chilled dishes ¾ way full and gently press down with a spoon to make sure there is no gaps or air pockets, top up the mix right to the brim of ramekins and tap on a hard surface to ensure all gaps are filled.

Take a pallet knife and pull across the tops of each dish to make sure that the tops are completely flat. Clean all spillages around the edges

Run thumb around top edges of the mix to create a ring shaped indent around the lip of the dish. Sprinkle a little chocolate in the centre and bake for 15 to 17 minutes. The souffle should be risen ⅔ of the original height and will jiggle a little when moved.

To serve make a small dip in the centre then pour cream or ice cream on top.

Hope you'll enjoy and please let me know in the comments section if any of you'll tried this recipe.

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