Do This For a Perfect Chocolate Souffle | Recipe from Paris
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- Опубликовано: 20 дек 2021
- This classic chocolate souffle instills fear in so many, that I wanted to share my techniques on how to slay the souffle. With my tips from culinary school in Paris you’ll be making perfect souffles every time. Wait till you see what the best one is. FULL RECIPE BELOW.
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RECIPE: CHOCOLATE SOUFFLEE
125 ml 35 % cream ( ½ cup)
120 gm bittersweet chocolate , (4 oz )
2.5 ml vanilla (1/2 tsp)
20 ml Grand Marnier or favourite liquor (1 ½ Tbsp. )
3 eggs, separated + 2 whites
70 gm granulated or caster sugar (1/3 cup )
Icing sugar or cocoa for sprinkling
Preheat oven to 425 no convection degrees F.
Butter 6 x 6 oz ramekins (175 ml) each and sprinkle well with sugar. Tap out excess and make sure that the top rim of ramekin has no sugar on it or the souffle will catch as it rises and prevent the perfect puff.
Fill a medium baking dish with water 2 inches high.
Melt chocolate with cream over a double boiler , with water just steaming. Do not stir until it melts. Take off heat . Stir 3 egg yolks to blend well and while chocolate is still hot, whisk in the 3 egg yolks until smooth and thickened. Stir in the vanilla and Grand Marnier . You can make this mixture ahead and cover well at room temperature for a few hours , until ready to make the souffles. When you want to bake them , just heat gently over the water bath again for a few minutes.
Whip 5 egg whites in a clean bowl, on medium speed until light and fluffy. Increase to high speed and continue to whip while gradually add sugar until glossy but not stiff . Stir ¼ of this egg white mixture into warm chocolate base until full blended and no white streaks appear. Fold in remaining meringue , gently and quickly .
Reduce oven temp to 400 D.
Place ramekins in water bath. Bake for 18-20 minutes or until puffed. Water bath is not essential but it does give you a more perfect rise for the final souffle.
Makes 6
Creme Anglaise:
250 ml full fat milk (1 cup )
75 gm sugar ( 1/3 cup )
3 large egg yolks
1/2 vanilla bean, scraped
Grand Marnier 1 Tbsp.- 2 Tbsp. (15-25 ml)
In a small , heavy bottom sauce pan, heat milk ,sugar and 1/2 vanilla bean , over medium heat. In a small bowl whisk the egg yolks. Once milk is scalded but not at a rapid boil, pour a little of the hot milk into yolks to temper, and whisk thoroughly. Add yolk mixture back to hot milk and return to medium high heat. Stir with wooden spoon until mixture just coats the back of your spoon, about 3-5 minutes. Do Not Boil! The sauce will thicken more once cooled so you don't want it to boil or it will split. Remove from heat and add the Grand Marner. Stir and cool completely.
Pour into finished souffle , as per video.
Connect with Chef Christine on social media:
Instagram: / ccfearless
Twitter: / ccfearless
Facebook: / chefchristin. .
Christine's Website: christinecushing.com/
Linkedin: / christine. .
#souffle #chocolatesouffle 
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Christine, Wow! As I watched you work the spatula over and over with the same stroke every time I thought "This is the mark of an experienced professional chef." My compliments.
Many thanks. Yes there is definitely a folding muscle 😀. Thanks for watching
@@ChristineCushing I think folding must be like a golf swing. Golf pros talk about practicing their swing over and over and over again to develop what they call muscle memory. Then they let their bodies make the swing while their minds concentrate on ball placement. That your motion is the same time and time again leads me to believe that your hands and arms have muscle memory for folding that frees your mind to concentrate on the result. Subtle but every bit as impressive as seeing Jacques Pepin french a shallot in 1.4 seconds.
Thank you 🙏😊
SAVED! to my "Souffles & Mousses" list of items to bake.
So glad you enjoyed
As a hobbyist, I have to admit that your videos are so well explained, that they give you the confidence to prepare that dessert, and that it will be perfect. Thanks a lot.
Thanks so much. I always want you to have great success in every recipe. That’s why I’m so obsessed with the details.
Oh, WOW! This will be tried in a quiet kitchen with my two granddaughters (both great cooks at 15 and 18).
Yea I think they will enjoy it !
loool at how she tosses the egg shells. The souffle looks amazing
many thanks, .
I have been terrified of souffles my entire life. Tried making them once, utter disaster, never have tried again.
You are SO wonderful at explaining everything and making it all seem so approachable, that I am not only willing, but eager to try making these. Thank you for such an encouraging and informative video!
Thanks for watching. I really do hope you try the recipe because it gives you such a great feeling of accomplishment once you have made a great soufflee! Thank you
After a very long time i see an old days dish and feeling happy thank you for sharing this .
It is my pleasure. There is something about a soufflé that is irresistible
HAPPY HOLIDAYS! Merry Christmas! Thanks for sharing your videos!
My pleasure I hope you had a Merry Christmas also !
This looks absolutely perfect!! 😍
Thank you so much.
Just perfect. And thank you so much for the precious tips!
My pleasure ! Hope you try it.
That looks so good.
Thank you
Thanks for showing us another French culinary school classic that you've learned to make, I love seeing you cook the type of dishes you made in culinary school. Merry Christmas and Happy Holidays. 😇😇😇
My pleasure. Hope you had a good Christmas and will have a great 2022! See you in the kitchen.
Drool worthy😋
I made a raspberry sauce the other day. I think I’ll go with that to finish it off.
Oh that would be perfect !
Chocolate heaven 🤤
Love this recipe and all of your tricks and tips!!! Ps. I have been bingeing wall of chefs and love it whenever you are on🙌
Thanks so much. So glad you loved the Wall. It’s such a fun show. We have some great episodes in store for new season Jan 3 !
This is a challenge for me now! Thank you so much for sharing the recipe, I will definitely test my skills! Merry Christmas to you and your family! 🙏🤗🎄🎄⛄️❄️⛸⛷
I hope you are up for it ! Merry Christmas
@@ChristineCushing oh yes! Thank you for the wishes as well! 🙏🎄🥰
Incredibile!😍
Thank you so much !
Oh guhhhhhhhhhhhh Christineeeeeeeeeee!!!!!!! Po po po .. wow and wow again. 💞
Thank you
Was that hot water or room temperature water u added in tray before baking
It is best to use hot water but I used room temp. I hope you try it
Honey, I just ran across your channel…. And I’m hooked 😂. Your channel should be called This Girl Can Cook ❤❤❤
Those pro tips which matters the most.. Thanks for the wonderful recipe..
Happy Holidays.. 🎄🎄
Hello Christina the souffles look amazing! Would love to watch you make Coq au Vin and Ossobuco 🙏
Thank you. I will add these to request list
I love love love your food
I made your Easter bread my friends loved it.
I wish u teach us Greek halva
I am from Dubai I study in LA and I have lot of Greek friends i love them they are like my family here in LA.
Thank you so much ! Hope you are well in LA and I will add your request to the list.
Thank you 🙏🏼
Omg
Definitely ! 😀
Hi 👋 Christine
Wow 😮 I have always wanted to try a soufflé ,but never have. I like the looks of this one thank you 🙏 sooooo much Christine I can not wait to try it .I wish you and your family a very Merry Christmas 🎄 and a happy 😃 safe new year.
Mary.
Hi something good every time delicious and fast and sweet my sweet tooth is turned on again super. 💖💥😘😍🤩👌👌👍👍👍Merry X_mas happy holidays. For you and your family.
Thank you and Merry Christmas
Do you just eat a few bites of that? How good that looks to me. Thank you for doing this sharing of your specialty! Happy New Year to you
Thanks so much. Happy new year !
Hello Christine, I very much enjoy your channel and have made quite a few of your recipes. I'm planning to make this one too, but i'd like to check one detail. The written recipe gives two oven temps 425F preheat to be reduced to 400F before baking, but in the video you say 425 as you place the ramekins in the oven. Was that a slip of the tongue? Thank you for your entertaining videos and the wealth of information you provide.
Thank you. I’m glad you are enjoying my videos/recipes. Yes the video was the 3rd time I made it for testing and I felt after that to be sure 400 is a better temp. The 425 is a good burst of heat then the heat will drop slightly. I think you will love it. Are you trying the water bath method ?
@@ChristineCushing Ah, I see. Thank you. I am going to use the water bath method. That demonstration was brilliant. You are a gifted teacher. All the best from Australia.
What does one do with any that can't be eaten right away?
Well the soufflé must be eaten once it comes out of the oven. Neighbours? LOL. Thank you
How do you make cheese soufflé?
how to make creme anglaise
My apologies. The crème Anglaise recipe is there now
How do make The glaze that go in The chocolate soufflé
The recipe is now there for the crème anglaise . Thank you
Where ARE you throwing those eggshells? LOL
It’s a secret 😜
They look big and soft, yum and so does the soufflé
Christine could teach us, but she'd have to charge. I'm being silly.
Haha. Thanks for watching