The chocolate soufflé
Our Chef Nicolas Cloiseau, Meilleur Ouvrier de France Chocolatier, explains how to make individual chocolate soufflés.
For 4 individual soufflés
PREPARATION: 25 minutes
BAKE: 10 minutes
Ingrédients:
150 g milk
10 g cornstarch
2 egg yolks
4 egg whites
20 g sugar
160 g dark chocolate 60/70%
Crafting Chocolate Soufflés
-
Preheat oven to 170°C.
-
In a pan, bring the milk to the boil.
-
In a bowl, mix together the cornstach with the eggyolks. Then pour this mix in the hot milk. Mix well.
-
Bring this mix to boil again and bake it during 1 minute while mixing without stopping.
-
Pour this mix into a bowl containing 150g of chocolate. Mix it until the chocolate is completely melted and homogeneous.
-
Beat the egg whites until stiff and then add the sugar by little to the egg whites.
-
Incorporate the egg whites in the chocolate mix and mix it slowly with a spatula.
-
Butter and flour with sugar 4 individual ramekins.
-
Fill the 4 ramkins and put the rest of the chocolate in it (1 or 2 squares per ramekins) then smooth to the edge and the top.
-
Bake at 170C° for 10 minutes.
-
Sprinkle the ramekins with icing sugar when removed from the oven.
-
Enjoy right away.
Orangettes Gift Box 230g
Made with deliciously soft, slow-cooked candied orange peel, covered with a thin layer of crisp dark chocolate, this traditional sweet treat combines bitter and sweet flavors for incredible indulgence.
Approximately 60 pieces.
Tuileries Chocolate Bar
A crunchy mixture of almonds, pistachios and hazelnuts on a thin layer of dark chocolate, creating the perfect bar to share, presented in an elegant and brightly colored box.
Saint-Honoré Chocolate Bar
Melt-in-the-mouth caramelized white chocolate and crunchy milk chocolate with pecans, subtly combined through two delicious layers in a reinvented chocolate bar, presented in a luxurious turquoise blue box.
Saint-Germain Chocolate Bar
