Chocolate Soufflé from Pastry Cream
Baking and Desserts • French
Description
Chocolate Soufflé from Pastry Cream
Ingredients
- Butter 0 oz
- Raw cane sugar 10 oz
- Cocoa Powder 5 oz
- Cherries in Liqueur 3 tablespoons
- Liquid dark chocolate 5 oz
- Egg white 12 pieces
- Egg white 6 pieces
- Powdered Sugar to taste
- Corn Starch 0 oz
- Wheat Flour 0 oz
- Milk 20 fl oz
- Vanilla Pod 1 piece
- Cream (40%) ½ cup
Step-by-Step Guide
Step 1
Grease the inside of eight 300 ml soufflé molds with butter. Sprinkle a small amount of cane sugar into each. Preheat the oven to 375°F and place a baking tray inside.
Step 2
For the pastry cream, whisk the egg yolks and 60 grams of cane sugar until creamy. Add the cornstarch and wheat flour. Mix well. Pour the milk, 65 grams of sugar, and vanilla into a saucepan, bring to a boil, and quickly incorporate into the egg mixture. Cook for 2 minutes, then add 15 grams of butter. Allow to cool. Pour the cream into a bowl and place over a water bath. Remove from heat and stir in the cocoa, liqueur, and chocolate.
Step 3
Beat the egg whites until stiff peaks form, then fold in the remaining sugar. Add half of the egg whites to the cream, mix, and then add the remaining whites. Transfer to the molds. Place on the hot baking tray and bake for 15–18 minutes. Check for doneness with a wooden stick. Serve immediately, dusted with powdered sugar.
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