Chocolate Soufflé from Pastry Cream

Baking and Desserts | French cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Chocolate Soufflé from Pastry Cream

Ingredients

Butter - 1.9 oz
Raw cane sugar - 11.3 oz
Cocoa Powder - 3.2 oz
Cherries in Liqueur - 3 tablespoons
Liquid dark chocolate - 2.8 oz
Egg white - 12 pieces
Egg white - 6 pieces
Powdered Sugar - to taste
Corn Starch - 1.1 oz
Wheat Flour - 0.4 oz
Milk - 18 fl oz
Vanilla Pod - 1 piece
Cream (40%) - ½ cup

Step by Step guide

Step 1

Grease the inside of eight 300 ml soufflé molds with butter. Sprinkle a small amount of cane sugar into each. Preheat the oven to 374°F and place a baking tray inside.

Step 2

For the pastry cream, whisk the egg yolks and 60 grams of cane sugar until creamy. Add the cornstarch and wheat flour. Mix well. Pour the milk, 65 grams of sugar, and vanilla into a saucepan, bring to a boil, and quickly incorporate into the egg mixture. Cook for 2 minutes, then add 15 grams of butter. Allow to cool. Pour the cream into a bowl and place over a water bath. Remove from heat and stir in the cocoa, liqueur, and chocolate.

Step 3

Beat the egg whites until stiff peaks form, then fold in the remaining sugar. Add half of the egg whites to the cream, mix, and then add the remaining whites. Transfer to the molds. Place on the hot baking tray and bake for 15–18 minutes. Check for doneness with a wooden stick. Serve immediately, dusted with powdered sugar.