Wednesday , 17 December 2014
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Don’t be intimidated by a soufflé

Don’t be intimidated by a soufflé

I’m often asked for our soufflé recipe, especially the chocolate-flavored one.

Some might be intimidated by the challenge of making a soufflé. If you are, then call the restaurant and make reservations.

TWO CHEFS CHOCOLATE SOUFFLE
2 cups of milk
1 cup of granulated sugar
1 stick of butter
1 cup of all purpose flour
1 cup bitter sweet chocolate
10 eggs separated into yolks and whites
8 6 oz ramekins, buttered and coated
with sugar

Combine milk and sugar in a sauce pan and heat without reaching a boil (to melt the sugar). Melt butter in a saucepan, add the flour, mix thoroughly (roux) and “toast” on the stove for 15 seconds until the roux releases from the bottom of the saucepan. Add the milk, mix firmly and cook for about 15 seconds; remove from heat, wait 5 minutes and transfer mixture into an electric mixer. Let the batter turn on low speed for 5 minutes, add the chocolate and let the remaining heat melt the chocolate. Let machine continue to stir another 5 minutes; add egg yolks one by one slowly. Transfer batter into a large mixing bowl.

In a clean electric mixing bowl beat egg whites into a stiff peak; scoop 1/3 of stiff whites into chocolate batter, mix with a whisk by hand. With a spatula, gently fluff remaining egg whites into chocolate batter until fully mixed. With a ladle, spoon the batter into ramekins and bake in the middle of a preheated oven @ 325 F. If convection mode is available, choose convection.

Bake for about 15 minutes or until soufflé has risen double in volume.

Enjoy with chocolate sauce and ice cream of your choice, creme anglaise.

Chef Jan Jorgensen is the owner of Two Chefs Restaurant. For more information and reservations, call 305-663-2100 or go to www.twochefsrestauurant.com.

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