Chocolate Week: How To Make The Perfect Chocolate Soufflé
16 Oct 2013
To celebrate Chocolate Week, our Head Pastry Chef Reece has given us an insight into how he makes the perfect Chocolate Soufflé.
Click here to watch our Head Pastry Chef, Reece make the perfect Chocolate Soufflé
Ingredients (Makes 4)
450g x Milk
5 (100g) x Egg Yolks
80g x Sugar
45g x Strong Flour
50g x Coco Powder
200g x Soufflé Base
5 (160g) x Egg White
60g x Sugar
4 x small ramekins
Method For Soufflé Base
Boil 450g of Milk
Whisk the Egg Yolks and Sugar together till smooth then add the flour and coco powder and mix to form a thick paste.
Add 225g of boiling Milk to the Egg Yolk, Sugar, Flour and coco powder paste, then return the mixture back to the Milk and cool out, until thick.
Cool the mixture thoroughly.
Method For Soufflé Mix
Whisk Sugar and Egg Whites to make a Meringue, still with peaks.
Gently fold through the Souffle Base in three parts.
Butter the ramekins twice and coat in sugar
Fill the ramekins to the top and flatten off
Cook on a preheated oven for 10-12 minutes at 180˚c