Chocolate soufflé



With this recipe, you'll melt with pleasure!

Material
  •     Whip
  •     Passette
  •     8 ramekins 9 cm in diameter and 4.5 cm in height
  •     Pastry robot
  •     Sieve
  •     Thermometer

Ingredients (for 8 people)
  •     400g milk
  •     80g eggs
  •     80g sugar
  •     40g cream powder
  •     60g cocoa paste

Blown:
  •     300g egg whites
  •     100g sugar
  •     Enough cocoa powder
Preparation (45 min)
  • In a saucepan, boil the milk.
  •     In a basin, whisk the eggs with the sugar and cream powder.
  •     When boiling, pour half the milk over the previous mixture while whisking to relax and rise to temperature. Put everything back in the pan, stirring vigorously and bring to a boil. When the cream is cooked, add the cocoa paste and mix well. Book.

Blown:
  • Chemize the ramekins with ointment butter and then with semolina sugar.
  •     Using a pastry processor or a whisk, set the egg whites into snow. Gradually add the sugar and mix to obtain a meringue.
  •     Gradually stir the meringue into the custard with a maryse and mix gently.

Mounting:
  • Fill the ramekins, smooth to the height. Put your finger on the edge of the ramekins to remove the excess device.
  •     Bake at 180-200oC (th. 6/7) avoiding opening the oven to hold the steam for 20 to 25 minutes for a well-developed soufflé.
  •     Sprinkle with cocoa powder and serve quickly.

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