[Music]
hey guys Teddy this is Alex from French
guy cooking and today I’m going to show
you how to make a delicious and sweet
chocolate souffle this dessert will have
a rich and chocolatey flavor indulgent
and decadent you can keep that for
special occasions to impress your guests
so if you’ve seen my stuff before you
know that I like simplifying French
cooking and make it more accessible so
souffle means to blow or to puff and we
use that word because the steam is what
makes the souffle rise so souffle is
made around two things first off a
creamy base and then a foam usually egg
whites so to start off we need to
prepare the mold and brush them with
melted butter twice instead of once
because we absolutely don’t want the
souffle to stay stuck at the bottom they
go in the fridge to chill let’s prepare
the creamy base turn on the heat on
medium place the saucepan and pour in
300 milliliters of whole milk to that
I’m going to have two tablespoons that’s
20 grams of cornstarch stir this nicely
and don’t stop stirring actually because
otherwise it will burn why this is
slowly heating up and I’m keeping an eye
on it you want to break up 300 grams of
dark chocolate at least 70% dark
chocolate very intense in terms of
flavor
as soon as reach a simmer then you can
put it over the chocolate bits
now combine those together until you get
a smooth texture right so this is the
texture you want glossy and smooth so at
this time of the recipe you have to
resent the earth to dip your whole body
in this mixture so to make this base a
bit more sturdy we’re going to need to
add two egg yolks
but save your egg whites for later
because we are going to need them so
keep in mind to buy the best quality
eggs you can afford now combine those
together okay so I reckon this is good
let’s move on and whisk those egg whites
I already have two egg whites from
previous steps so let’s add one so in
the world of a stand mixer let’s add
three egg whites and one tablespoon of
castor sugar at first you want to mix
this slowly just to combine the eggs
with the sugar and then you can increase
the speed and slowly slowly add five
tablespoons of sugar so that’s the
texture you’re looking for firm peaks
that looks like a bird’s beak and in
French we call it and back it wasn’t
right so this is the technical part of
the recipe you want to mix the creamy
base in the egg whites but not exactly
mixing in fact we are going to fold it
keep in mind you add the creamy base
gradually so folding means taking the
egg whites from the bottom and placing
them on top turn repeat so the reason
why we are folding instead of stirring I
mean gently folding it is because we
want to keep the air into the mixture if
we just stir it simply then we are going
to lose all the air and the souffle is
not going to rise up
I reckon the mixture is ready but before
we pour it in the mold we need to coat
them another time with butter and a
sprinkle of sugar so the reason why we
are coating the sides with castor sugar
is because we want to create some tiny
little bearings that will help the
souffle rise right everything is ready
let’s fill those ramekins so as you can
see those ramekins are a bit higher than
your normal ones but the reason behind
it is that we want to get that vertical
rise in the oven place those on a baking
tray and it goes in a preheated oven at
180 Celsius or 360 for light for about
20 to 22 minutes these are our beauties
out of the oven look how they nicely
puffed up this one is a bit broken but
nobody will care come on you made
souffle right let’s have a taste the
texture is so light it’s Airy it’s
fluffy yet it has some intense chocolate
flavors the thing is it’s almost cloudy
guys that’s it I hope you enjoy this
brilliant yet simple souffle recipe and
if you did then give it a like thumbs up
and share that over on your social media
also do not forget to subscribe to
foodtube for more delicious recipe and
to my own channel as well see you guys
bye bye
[Music]
hey guys Teddy this is Alex from French
guy cooking and today I’m going to show
you how to make a delicious and sweet
chocolate souffle this dessert will have
a rich and chocolatey flavor indulgent
and decadent you can keep that for
special occasions to impress your guests
so if you’ve seen my stuff before you
know that I like simplifying French
cooking and make it more accessible so
souffle means to blow or to puff and we
use that word because the steam is what
makes the souffle rise so souffle is
made around two things first off a
creamy base and then a foam usually egg
whites so to start off we need to
prepare the mold and brush them with
melted butter twice instead of once
because we absolutely don’t want the
souffle to stay stuck at the bottom they
go in the fridge to chill let’s prepare
the creamy base turn on the heat on
medium place the saucepan and pour in
300 milliliters of whole milk to that
I’m going to have two tablespoons that’s
20 grams of cornstarch stir this nicely
and don’t stop stirring actually because
otherwise it will burn why this is
slowly heating up and I’m keeping an eye
on it you want to break up 300 grams of
dark chocolate at least 70% dark
chocolate very intense in terms of
flavor
as soon as reach a simmer then you can
put it over the chocolate bits
now combine those together until you get
a smooth texture right so this is the
texture you want glossy and smooth so at
this time of the recipe you have to
resent the earth to dip your whole body
in this mixture so to make this base a
bit more sturdy we’re going to need to
add two egg yolks
but save your egg whites for later
because we are going to need them so
keep in mind to buy the best quality
eggs you can afford now combine those
together okay so I reckon this is good
let’s move on and whisk those egg whites
I already have two egg whites from
previous steps so let’s add one so in
the world of a stand mixer let’s add
three egg whites and one tablespoon of
castor sugar at first you want to mix
this slowly just to combine the eggs
with the sugar and then you can increase
the speed and slowly slowly add five
tablespoons of sugar so that’s the
texture you’re looking for firm peaks
that looks like a bird’s beak and in
French we call it and back it wasn’t
right so this is the technical part of
the recipe you want to mix the creamy
base in the egg whites but not exactly
mixing in fact we are going to fold it
keep in mind you add the creamy base
gradually so folding means taking the
egg whites from the bottom and placing
them on top turn repeat so the reason
why we are folding instead of stirring I
mean gently folding it is because we
want to keep the air into the mixture if
we just stir it simply then we are going
to lose all the air and the souffle is
not going to rise up
I reckon the mixture is ready but before
we pour it in the mold we need to coat
them another time with butter and a
sprinkle of sugar so the reason why we
are coating the sides with castor sugar
is because we want to create some tiny
little bearings that will help the
souffle rise right everything is ready
let’s fill those ramekins so as you can
see those ramekins are a bit higher than
your normal ones but the reason behind
it is that we want to get that vertical
rise in the oven place those on a baking
tray and it goes in a preheated oven at
180 Celsius or 360 for light for about
20 to 22 minutes these are our beauties
out of the oven look how they nicely
puffed up this one is a bit broken but
nobody will care come on you made
souffle right let’s have a taste the
texture is so light it’s Airy it’s
fluffy yet it has some intense chocolate
flavors the thing is it’s almost cloudy
guys that’s it I hope you enjoy this
brilliant yet simple souffle recipe and
if you did then give it a like thumbs up
and share that over on your social media
also do not forget to subscribe to
foodtube for more delicious recipe and
to my own channel as well see you guys
bye bye
[Music]
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