Have a Souffle’for Valentine’s Day

What better way to spend Valentine’s Day than making souffle’.  This light, fluffy egg creation has been popular among many and goes back to the early 18th century in France. This dish can be savory or sweet and can be served as dinner or as dessert. There are many different kinds of souffle’s today. This year make a chocolate souffle’ that will wow that special someone and put your culinary skills above the rest.

Just a Note Before we begin

All of the today’s ingredients will be weighed. Most baking recipes work with weights rather than using measurements. There are some dry ingredients that can differ in volume by weight. By weighing the ingredients it makes the ingredients more accurate.

Ingredients

  • 3 ounces bread flour
  • 3 ounces butter
  • 1-pint milk
  • 4 ounces sugar
  • 6 ounces egg yolks (8-9 egg yolks)
  • .33 ounces of vanilla (2tsp)
  • 10 ounces egg whites (10 whites)
  • 2 ounces sugar
  • 2 Tbl of Chocolate powder (I used Ghirardelli’s, Sweet Chocolate Powder)

Start by pre-heating the oven to 375 degrees. We will begin by combining the flour and butter together to form a paste. Mix the sugar and chocolate powder together in a small bowl. After you combine the sugar and the chocolate powder put milk in a saucepan over medium heat to a simmer and combine the sugar mixture. Stir until the sugar mixture is dissolved and once it has dissolved remove from heat. Next use a wire whisk and beat in the flour paste.  Make sure to remove all of the lumps it will have a smooth, thick consistency.

Next place the mixture back on medium-low heat and bring it to boil.  By doing this you are cooking out the flour so that there will be no starch like taste in the mix.  Beat consistently and simmer for about 4 minutes until the mix is thick and there is no starch taste.  Move your mix to a bowl, cover and let cool at room temperature for 5 to 10 minutes.

After your mix has cooled beat in egg yolks and vanilla,  place it in the fridge for 30 minutes.  ( This can be prepared up to 24 hours before it needs to be baked.)  While you are waiting for your mix to cool prepare your souffle’ ramekin by buttering the insides and coating them with sugar.  The butter and the sugar should go all the way to the top of the ramekin.

After the mix has completely cooled set-aside and whip your egg whites until they form soft peaks and add 2 ounces of sugar. Continue whipping until the mix forms firm peaks.  After the peaks have formed fold the egg whites into your mix with a spatula.

Take a medium sized ice cream scoop and scoop the mix in the ramekin. Make sure to not get any of the mix on the edge of the ramekin. If you do wipe the excess mix away. By doing this your souffle’ will be more even and have a higher rise.  Bake souffle’s for 15 minutes.

After you have baked these yummy little chocolate clouds make sure to top them with a homemade sauce such as raspberry, or a sprinkle of powder sugar.

 

 

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