Dear Titli, your videos are always such a joy to watch, I find you absolutely hilarious! Thank you for making me a brilliant cook and keep making your great videos!
The "classic" Julia Child recipe uses milk, flour and butter to thicken the base and although it results in a very light soufflé it is not very stable. The cornstarch/beaten egg base gives a more stable structure to the soufflé and the results are more reproducible too.
Titli's I love your recipe and I am going to use it for new years eve tomorrow but I am not sure how many people it serves. Thank you anyway for the amazing recipe your the boss.
The upthrust on a brownie in water is equal to the weight of water displaced. For the brownie not to sink the brownie must displace its own weight of water.
Maybe you're thinking of chocolatre fondant. But this is exactly what a chocolate souffle is supposed to look like, look it up. There are many ppl/recipes who call chocolate fondant or molten lava cakes a "souffle", but the original souffle is just what Titli is showing.
STIFF!? Hah, another great video...I'm learning too quickly. You are an awesome teacher with humor comparable to Mrs. Doubtfire. Thank you for the videos.
I rarely LOL, and cookery is amusing but not a laughing matter to me. However, you get me every time. And that last comment... I sprayed water out on my computer screen. Worth it tho. Thanks for the brilliant recipe!
Hi Titli, can this recipe be adapted to make any other souffle, like pear or banana? Obviously the amount of the chocolate would be substituted with fruit puree like poached pear puree or mashed bananas, but I'd like to know if the scientific properties of chocolate play a very important role in stability of the souffle. help?
Titlis Busy Kitchen I can't wait to make this over the weekend! Would you get the same results if you make the batter and store it in the fridge until after dinner? I would like to have them warm after dinner. Advice?
I would make the batter just before dinner, pour into the ramekins, get the oven on, then sit down to dinner. Pop them in the oven as you're clearing the table :-)
Hi Titli, Id I put chocolate sqaures in the middle of these before baking, do you think it would ruin the recipe..I just thought it would nice to have melting centres??. Or is that a pants idea lol..
hmm Some people use cocoa powder instead of sugar while buttering the raimcan, what do you think is better, and what does each action do differently than the other?
would they still be successful if you prepared the mixture and left in fridge before guests arrived for dinner. Then as you are approaching desert - pour mixture into ramekins and cook? Will the preparation in advance affect the air ??
Titli, I love this recipe but, folding the chocolate/butter(really thick) and the egg mix (very light/fluffy) together takes alot of folding. I am pretty sure alot of the air is lost. What am I doing wrong? If I thinned out the chocolate butter a little before folding, would I be ruining the souffle?
I had my first souffle yesterday and I didn't like it....I actually just don't like sweets except for ice cream. I do love to cook and want to try this recipe. I have a question though. the one I had was gooey in the middle like a lava cake...I was told that's what it supposed to be like. Is this recipe like that too? Can't see it from the video
Hi.... I always watch your videos. I love your ideas and recipes. I'm starting to record videos as well. Here in Brazil. You make your recordings to help someone? one professional videographer? Which program you use to edit videos? Thank you! I will be grateful if you answer me. Eusa
Actually its electrical rod oven. it has two rods one above and one at bottom for heating and only one grill for keeping the stuff. its kind of Small old oven.
I was near tears when I saw the Closed Captioning. Thank you! I am hearing Impaired but I enjoy your videos so much. Hope to see more videos with CC.
Stiff?!
That face. That has made my day. 😂 That is PRICELESS!
"all the appeal of a chocolate diaphragm!" Bwahahahaaaaa! I'm dying over here! You've got a serious "Mrs. Doubtfire" thing going... Love it!
"A chocolate diaphragm"...that was too funny, Thanks for your video, I will give this recipe a try.
Stiff? That look. Priceless
hahaha
I made the recipe and it was awesome, really, it's like a taste of heaven, delicious! thank you very much for sharing!
HAHAHAH YOU'RE HILARIOUS! YOU MAKE WATCHING RECIPES ENJOYABLE BAAHHA
Stiff???
Shiny! Shiny! Shiny!
Your so hilarious! 😂 just love it 😍
You are so funny and clear at explaining :) loved it! what are the words you said at the beginning and end?
Dear Titli, your videos are always such a joy to watch, I find you absolutely hilarious! Thank you for making me a brilliant cook and keep making your great videos!
"Give it a good beating with a wooden spoon." I know that all too well. hah but great video ! i love it!
Internal diameter: 83mm
External diameter:92mm
Internal height: 49mm
External height: 53mm
Total volume: 265cm²
I was having a terrible day, but your last remark made me laugh and I feel better. Thanks, Titli!
thanks for the recipe, mines came out wonderful and delicious...
As with all you recipes, this is quick and simple and tastes great.
Thank you Titli. I hope you make some videos soon
The "classic" Julia Child recipe uses milk, flour and butter to thicken the base and although it results in a very light soufflé it is not very stable. The cornstarch/beaten egg base gives a more stable structure to the soufflé and the results are more reproducible too.
Love your personality! Gonna try the souffle too!
These look delicious. I've never attempted a souffle, but I just may give this recipe a try. Thanks for sharing this.
Titli's I love your recipe and I am going to use it for new years eve tomorrow but I am not sure how many people it serves. Thank you anyway for the amazing recipe your the boss.
The upthrust on a brownie in water is equal to the weight of water displaced. For the brownie not to sink the brownie must displace its own weight of water.
i love you enthusiasm and your videos... keep it up!!
‘Chocolate diaphragm’
Always a last minute twist from the Titli!
wow, this is such a useful trick!! I put this video in second place amongst all of yours, after the beans on toast episode (saved my life)
You could certainly try it!
I didn't even get to the first minute of the video and I stopped to say: you are gorgeous
You can use either. I like the extra bit of sweetness from the sugar.
she kinda reminds me of ms.doubtfire.... anyone else?
the whole time i kept thinking that lol.
For some reason I forgot the souffle existed and your video reminded me to make one, it was a delight :)
Looks very yummy! Can't wait to try it myself!!
Maybe you're thinking of chocolatre fondant. But this is exactly what a chocolate souffle is supposed to look like, look it up. There are many ppl/recipes who call chocolate fondant or molten lava cakes a "souffle", but the original souffle is just what Titli is showing.
Can you be my grandma 😂😂😂
I'd love one of those right now! Do you think it is the cornstarch that prevents it from falling?
I enjoy watching you cooking ,, love your channel a lot .
I like the way when you say Shiny the word 3 times...very entertaining!
Should I pick 6 oz remekin or 10 oz remekin?
STIFF!? Hah, another great video...I'm learning too quickly. You are an awesome teacher with humor comparable to Mrs. Doubtfire. Thank you for the videos.
I rarely LOL, and cookery is amusing but not a laughing matter to me. However, you get me every time. And that last comment... I sprayed water out on my computer screen. Worth it tho. Thanks for the brilliant recipe!
Mrs. Doubtfire cooking channel??
I just love this, I found about it just this week and I was very excited you made a video about it. :)
Nice recipe! You recommend to bake at 200C, is it a fan oven or conventional oven?
Hi Titli, can this recipe be adapted to make any other souffle, like pear or banana? Obviously the amount of the chocolate would be substituted with fruit puree like poached pear puree or mashed bananas, but I'd like to know if the scientific properties of chocolate play a very important role in stability of the souffle. help?
Love the fact that you said "Al Salam Alaikum" Loved you already
A CHOCOLATE DIAPHRAGM.... That has to be some of the most disgustingly amazing imagery ever.
i will try to do this. thank you for you sharing :)
Yum looks delicious defo need to make
You are going to have 50000 subscribers soon! Keep on the good work!
Ms Titli you are a riot XD. I will definitely have to try this one.
Sure!
Yes.
Titlis Busy Kitchen I can't wait to make this over the weekend! Would you get the same results if you make the batter and store it in the fridge until after dinner? I would like to have them warm after dinner. Advice?
I would make the batter just before dinner, pour into the ramekins, get the oven on, then sit down to dinner. Pop them in the oven as you're clearing the table :-)
Titlis Busy Kitchen thank you so much for getting back to me! I will be sure to do that!
Love your videos and can not wait to try your recipes!
Just found this video and I love it. You're so cute Titli, thank you for your advice!
mmm, looks like the best souffle ever.
I love you titli and all your recipes.
Hi Titli, Id I put chocolate sqaures in the middle of these before baking, do you think it would ruin the recipe..I just thought it would nice to have melting centres??. Or is that a pants idea lol..
“The only thing that will make a souffle fall is if it knows you're afraid of it.”
― James Beard
I love your recipes and most of all I love your sense of humor. Keep up the great work. Chocolate diaphragm too funny. God bless
Very nice & very easy ♥
hmm Some people use cocoa powder instead of sugar while buttering the raimcan, what do you think is better, and what does each action do differently than the other?
I just love the way she talks
Hi, my oven is kinda small n only fits 2 ramekins (d: 10cm). Is it ok if I delay baking the remaining dough until the first batch done?
Thank you~
Chocolate diaphgram!! Dying
Is it the corn floor that prevents it from falling?
would they still be successful if you prepared the mixture and left in fridge before guests arrived for dinner. Then as you are approaching desert - pour mixture into ramekins and cook? Will the preparation in advance affect the air ??
As long as you don't leave it too long (i.e. several hours!) it should be OK
If I want it to be more like a lava cake it would be ok to take the souffle out in 7 or 8 minutes?
تسلمين يا تيتلي نيهان يا ملحك هههههه عاد عشقي هالسوفليه
Merci pour cette recette
Of course I trust your methods Titli, but I'm interested to know what it is that makes these souffléa stand where others have fallen :)
Lovely!
Wow I love how dry she is with her humor lol she's not in your face with 'LAUGH NOW' plus this looks delicious.
amazing video as always, Titli! :D
You can get them online
I made it and it turned out really well : )
Thank you for the recept souffle
Titli, I love this recipe but, folding the chocolate/butter(really thick) and the
egg mix (very light/fluffy) together takes alot of folding. I am pretty sure alot
of the air is lost. What am I doing wrong? If I thinned out the chocolate butter
a little before folding, would I be ruining the souffle?
Matthew Clark Maybe thin the choc/butter mix a little with a little butter.
i just want to ask if it still has a melted chocolate in the middle or is it just a lightly baked cake?
No, it doesn't have melted chocolate in the middle. But this does... ruclips.net/video/rnxQhMQsl34/видео.html
Thank you..! Your video really helping me :)
Can we substitute pineapple instead of chocolate? What rack of otg to keep them for baking?
what temperature and time for electric oven with rod?
Yum! Wow! Should be making this soon!!! :)
Instead of Corn Flour can I use normal flour?
P.S. : I love you! You're a sweety just like my grandmother ( not offensive )
Don't mind my comment, but, in the kitchen I work in, when you add flour, it's a cake, no longer a souffle, you want to clarify this mam? :)
Looool, working tirelessly for 15, that was funny :) :D
she sounds like Mrs. Doubtfire
What kind of butter? Please
Ah! I understand. The temperature and time should be the same.
I'm still laughing over the chocolate diaphragm comment. :-) thank you Ms Titliw! Great recipe, too!
do you use Kerrygold Irish butter?
I had my first souffle yesterday and I didn't like it....I actually just don't like sweets except for ice cream. I do love to cook and want to try this recipe. I have a question though. the one I had was gooey in the middle like a lava cake...I was told that's what it supposed to be like. Is this recipe like that too? Can't see it from the video
What temp for a fan assisted oven thx
how did you find this word ? khuda hafez , it's in persian, my mother tongue
You sure are a jolly one. Keep up the good spirit. There is much need for it.
can the ramekins be like wavy or not straight?
Titli how many centimeters are your ramekins? I'm thinking of making this recipe :)
They are 9cm across.
Thanks Titli
what make it so different from different recipe?
Hi....
I always watch your videos. I love your ideas and recipes.
I'm starting to record videos as well. Here in Brazil.
You make your recordings to help someone? one professional videographer?
Which program you use to edit videos?
Thank you! I will be grateful if you answer me.
Eusa
Eusa Maciel I do everything myself and use Sony Vegas Pro to edit my videos.
Actually its electrical rod oven. it has two rods one above and one at bottom for heating and only one grill for keeping the stuff. its kind of Small old oven.
OMG... the noise I made when I heard "chocolate diaphragm"... Too funny!
There is another way : eat them before they collapse!
Mayonnaise, bearnaise or hollandaise sauce. Simply yum as they also have masses of butter.