The French Chocolate Souffle recipe
"Souffle" comes from the French verb "souffle" and shows its characteristic "blown" consistency. Initially, the term "souffle" was used to describe a type of cooking that is softened by beaten egg white, such as "leaf omelette" and "souffle".
Over time, the word past tense becomes a noun and has a broader meaning, acquiring a non-egg component of the mixture.
Former King Sent's chef, Antoine Boville, who wrote in detail about the successful creation of souffle in his 1814 book The Art of the Chef, went down in history as the inventor of souffle and as the kitchen of an open chef. I went. The first large restaurant was Le Beauvilliers in 1782.
In the volume "French Chef" by Louis-Estache Ude, the most famous French chef and writer in London, he wrote about souffle: ..
Behind the scenes, in the 1920s, chef Antonin Carreme invented the Rothschild souffle, a frozen Kirsch and candied souffle that British courts loved. It is this famous Mushurent who has a peak in souffle. It can encode all types of souffles and present them in separate parts to provide excellent results.
The word souffle is derived from the French verb "blow" and, as the name implies, is a light dessert. This dish dates back to the early 18th century and is now a staple of the dessert menu around the world. The crispy chocolate crust is perfect for serving creamy chocolate and giving a surprise. However, it doesn't have to be sweet. In fact, if you're looking for something a little salty, cheese souffle is just as delicious.
This is the perfect recipe for a very light chocolate souffle. Every bite is a small cloud of chocolate! The Simple Chocolate Souffle 5 is best enjoyed when it’s hot and takes 10 minutes to bake and 10 to 1 minute to bake, so you can make it on Day D. It’s a good idea to double the height of the oven. Make it in a separate version, such as a video or a large souffle ಖಾ some dish (some ovens can bake for 20-25 minutes). Of course, why not try spicy chocolate with coffee, caramel and milk?
ingredients:
- 100 g of baking chocolate
- 1 egg yolk
- 3 egg whites
- 1 large teaspoon of cornstarch (5 gms)
- 100 ml whole milk
- 30 g of sugar + a little for the mussels
- Butter for ramekins
How to prepare:
- Start by cutting the chocolate into small pieces and melting in a 1 m 30 water bath or microwave to smooth out the melted chocolate.
- Separate the whites from the yolks and mix one yolk with the cornstarch (I do not use the other two yolks in this recipe)
- Heat the milk in a pan, add to the yellow / cornstarch mixture, remove from the heat, stir well and return to medium heat to thicken (note, it will thicken quickly, need to be constantly stirred with a whisk )
- Then mix the melted chocolate and this cream until you have a shiny and homogeneous preparation.
- Stir in the three whites with a pinch of salt, add the sugar as soon as they start to harden a little, and beat for another minute with the whisk.
- Slowly add Snow White to the preparation
- Stir in the Ramekin butter, sprinkle with sugar, remove any excess and fill to 3/4 of the height of the mold.
- Bake in a hot oven (180 ° C) for 12-15 minutes until the souffle is swollen.
I hope you like this recipe, if you have questions or reviews please put it in the comments section below.