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.
Twigs Case 9 pieces
Three pralinés mousse recipes to enjoy in a sun-drenched box: crunchy dark pralinés, coconut milk pralinés and classic caramelized biscuit pralinés.
Tuileries Hatbox
A Hat box bringing together 7 essentials: Maison Noir & Lait, Amandas, Orangettes, Pralinés, Truffles, Tuileries, Craquant.
Saint-Honoré Hatbox
A generous creation bringing together: ganaches, pralinés, twigs, truffles bar, avelinas and a case of Palais des Thés "Montagne Bleue" tea.
Saint-Germain Hatbox
Hatbox composed of 6 chocolate gift boxes: ganaches, pralines, truffles, bar and dried fruits for an intense and refined tasting.
