Wednesday, April 11, 2012

Brown & White Chocolate Souffle with walnut

Brown & White Chocolate Souffle with walnut.Bon Appetit.

3 tbspn all purpose flour
3 tbspn unsalted butter
1 tspn of salt, to taste
1 1/2 cups cream milk
1 chocolate bar of bittersweet baking chocolate, coarsely chopped
1 packet of walnut (to be baked)
1 teaspoon vanilla extract
1/2 cup caster sugar
5 egg yolks
7 egg whites
Icing sugar for topping.

Melt baking chocolate in a double boiler. Do not let the bottom of the bowl
touches the bowling water.

Melt butter in a sauce pot over medium heat, whisk in the flour, salt and then milk and cook until it comes to a boil for a few seconds and thickens. What you have just made is a very basic béchamel sauce.

Off the heat, stir the chocolate and stir constantly until it's melted. Add vanilla, and ¼ cup of sugar, whisking it until it smooth. One at a time, add the egg yolks while whisking constantly. With the addition of these ingredients, you have just made chocolate pastry cream, or chocolate pudding.

Before you bake the soufflé, butter the soufflé dish or baking tray dish. Add about 2-3 Tablespoons of castor sugar, and then tap and rotate the dish to cover the bottom and sides with castor sugar.

In a perfectly clean and dry bowl, whisk the egg whites to soft peaks, and gradually whisk in the remaining ¼ cup of sugar. Continue to whisk until the peaks are stiff and glossy.

Stir ¼ of the whites into the soufflé base to lighten it. Then, thoroughly but gently fold in the rest of the whites.

Fill the soufflé dish with a scoup of batter and place a walnut inside the the baking tray and add the batter all the way to the top. Run your thumb around the top inside of the soufflé dish to clean off the rim. This helps the soufflé to rise more evenly.

Bake for 15 - 20 minutes until the soufflé rises above the soufflé dish and/or when the top of the soufflé is golden brown. Dust with icing sugar and serve immediately because the soufflé will deflate in less than two minutes.

For individual soufflés, butter and sugar the individual ramekins and bake for about 20 minutes, or until it is well risen.

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