I made my first souffle. I will shamefully admit that I am a fan of Master Chef and follow it more or less religiously. So lately after the pressure test I have been trying to make whatever they where assigned if I had never done it before. For the ones that do not follow Master Chef, it is a realty show with amateur cooks that try to start a career in the restaurant business. The pressure test is one of the elimination rounds in which they get a recipe and are supposed to cook it to perfection. The last two were eggs Benedict and cheese souffle. I had never made either and I felt compelled to poach and egg and bake some sort of souffle.
The egg poaching is something that always scared me, now that I tried I wonder why. It came out beautifully. Nothing to report on that front. The hollandaise I still haven’t tried, so nothing to report there either. The souffle is more complicated. On the positive I can say it was easier than I though and it came out beautifully: It raised beautifully and was airy and light. It deflated a bit fast (1-2 minutes) but I heard that is about the norm.
On the other hand though, I will confess that I did not like it all that much. It is so airy and foamy that is almost like not eating anything. I liked the deflated next day leftover much better, as the deflated version had some body and texture. I think I will have to try other flavors for my souffle. Maybe I will like cheese or vegetable souffle better.
- 1 bar Lindt 70% dark chocolate
- 2 eggs
- 5 oz. milk
- 1 tbsp flour
- 1 tbsp sugar
- 1 tbsp butter
- Start by warming up the milk and the butter until boiling. In the mean time, separate the eggs in two bowls. Beat the yolks with the sugar and the flour and separately beat the egg whites to very stiff peaks.
- Slowly pour some of the boiling milk in the egg yolk mixture and mix well so that the yolk temperature can rise, without cooking the eggs. Put the yolk and milk mixture back on the stove and keep mixing until the mixture thickens.
- Add half the chocolate to the milk mixture and let it slowly melt, then move the mixture out of the heat and pour it in a bowl. Add the rest of the chocolate and mix until melted (the residual heat should melt all the chocolate without problems). When the chocolate is all melted start adding the stiff egg whites. Incorporate the egg whites by slowly mixing them with the batter using a continuous movement. You want to avoid overmixing the batter to avoid deflatint the egg whites.
- Pour the batter in 4 individual sized souffle forms and cook them in the oven at 375F for about 30 minutes. I discovered that overcooking is better than undercooking so in doubt leave the souffles in the oven a couple of minutes longer, apparently they deflate slower if they are cooked more.
- Once they are out of the oven they will start deflating, I think you can expect them to sink noticeably within a couple of minutes. On the bright side, as I mentioned above, I liked the day after, very much deflated souffle better than the ones right out of the oven....
This entry was posted in Dessert
and tagged chocolate
. Bookmark the permalink