Chocolate Soufflé with chocolate sauce

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by WWLTV.com

wwltv.com

Posted on May 19, 2010 at 7:12 AM

Updated Wednesday, May 19 at 7:13 AM

Delgado Community College Pastry Chef Jon Petrie's chocolate souffle recipe.

Chocolate Soufflé
Yield 4 soufflés (4 ounce)

1 cup Orange Juice
4 each Egg Yolks
2 ½ Tablespoons Sugar
5½  Tablespoons All-Purpose Flour
4 ounces Semisweet Chocolate, chopped fine
4 each Egg Whites
2 ½ Tablespoons    Sugar
½  ounce Grand Marnier or Triple Sec

As needed Butter, softened
As needed Sugar

Method:
Prepare the ramekins by brushing with softened butter making sure to coat the entire sides and bottom with an even coating of butter. Sprinkle the insides with sugar and rotate the ramekin to evenly coat the inside of the buttered ramekin. Place aside (the freezer is the best place) until ready for use.
1.    To prepare the soufflé base, heat the orange juice to lukewarm in a heavy sauce pan
2.    Whisk the egg yolks with the 2 ½ Tablespoons of the sugar then add in the flour and the warm orange juice and return to the sauce pan
3.    Cook over medium - low heat stirring constantly, (Do not allow the mixture to boil), until a thick custard is formed.  Remove from the heat
4.    Add in the chocolate and stir until completely melted.  Stir in the liqueur.  Cover the base with plastic wrap letting the wrap rest on the surface of the base; this will keep a skin from forming.  Hold at room temperature while you prepare the rest of the recipe
5.    Whip the egg whites with the remaining 2 ½ Tablespoons of sugar to firm but not dry peaks. It is important to make sure that the egg whites are not over whipped as this will result in a poorly risen soufflé.
6.    Fold the entire amount of egg whites into ½ of the cooled prepared base and fill the prepared ramekins with the soufflé mixture, bake immediately and serve.
Reserve the remaining base for a second helping or in case the first ones fail to rise to your satisfication.
7.    Serve lightly dusted with powdered sugar on top and with a Crème Anglaise base sauce on the side.

 

Chocolate Soufflé Glacé
Yield 3 - 4oz soufflés
6 ounces Heavy Cream, whipped
2  ounces Heavy Cream
6  ounces Bittersweet Chocolate
2  ounces Baileys Irish Cream Liqueur
1  Tablespoons Sugar
2  each Egg Yolks
1  Tablespoon Water
2 Tablespoons Sugar
2  each Egg Whites

Method:
Prepare the soufflé ramekins by wrapping the ramekin with a strip of paper or foil that is at least two-inches higher than the ramekin. Secure the strip with tape or a staple*.
1.    In a mixing bowl whip 6 ounces of heavy cream to soft peaks reserve in the refrigerator.
2.    Place the remaining heavy cream and chocolate in a metal bowl over a pot of simmering water. Melt the chocolate while constantly stirring. When the chocolate is melted add in the Baileys Irish Cream. Set aside to cool slightly.
3.    Place the egg yolks, water and sugar in a metal bowl over a pot of simmering water. Cook while constantly whisking until the consistency of a sabayon Remove from the heat and place in the bowl of an electric mixer fitted with a whip attachment. Whip the sabayon until cool. Reserve in a clean mixing bowl (large).
4.    Whip the egg whites with the sugar to make a stiff meringue.
5.    Fold the chocolate mixture into the sabayon mixture. It is okay to have a small amount of chocolate not incorporated as this will be folded in with the meringue.
6.    Fold the meringue into the egg sabayon mixture, trying not to deflate the mixture.
7.    Fold in the whipped cream to the egg chocolate and sabayon mixture, trying not to deflate the mixture.
8.    Pour into prepared ramekins and freeze. Soufflés are best made a day in advance and may be kept in the freezer until needed for service.
*While tape is the preferred method of securing items in the pastry kitchen, tape may not hold in the freezer, which is why staples or paperclips may be used. If using staples or any metal fastener, be sure to account for all fasteners used. Serving a staple or other metal fastener to a guest may result in an injury to the guest.

Grand Marnier Soufflé Glacé
Yield 3 - 4oz soufflés

6  ounces Heavy Cream, whipped
2 ½  Tablespoons  Sugar
3 each  Egg Yolks
1 ounces Grand Marnier
2 ½ Tablespoons  Sugar
3  each Egg Whites

Method:
Prepare the soufflé ramekins by wrapping the ramekin with a strip of paper or foil that is at least two-inches higher than the ramekin. Secure the strip with tape or a staple*.
1.    In a mixing bowl whip the heavy cream to soft peaks reserve in the refrigerator.
2.    Place the egg yolks, sugar, and Grand Marnier in a metal bowl over a pot of simmering water. Cook while constantly whisking until the consistency of a sabayon.
3.    Remove from the heat and place in the bowl of an electric mixer fitted with a whip attachment. Whip the sabayon until cool. Reserve in a clean mixing bowl (large).
4.    Whip the egg whites with the sugar to make a stiff meringue.
5.    Fold the meringue into the sabayon mixture. It is okay to have a small amount of meringue not incorporated as this will be folded in with the whipped cream.
6.    Fold in the whipped cream to the egg sabayon mixture, trying not to deflate the mixture.
7.    Pour into prepared ramekins and freeze. Soufflés are best made a day in advance and may be kept in the freezer until needed for service.
*While tape is the preferred method of securing items in the pastry kitchen, tape may not hold in the freezer, which is why staples or paperclips may be used. If using staples or any metal fastener, be sure to account for all fasteners used. Serving a staple or other metal fastener to a guest may result in an injury to the guest.

Vanilla Sauce
Yield: 8 ounces

4 ounces Whole Milk
4 ounces Heavy Cream
¼  each Vanilla Bean, split and scraped
2 each Egg Yolks
5 Tablespoons Sugar
1 pinch Salt

Method
Before beginning prepare an ice bath of approximately ½ ice to ½ water and set aside
1.    Place the milk, cream, and vanilla bean in a non-reactive pot. Bring to a simmer for 1 minute; remove from heat and let stand for up to 15 minutes to develop the vanilla flavor.
2.    In a metal mixing bowl whisk the egg yolks, sugar and salt together. Remember to not let the mixture sit still for an extended period of time as this will result in a grainy or cooked appearance to the eggs.
3.    Reheat the milk to the simmering point and temper in the eggs by adding in 4 ounces of hot milk while stirring vigorously with a whip.
4.    Lower the heat and continue cooking until the sauce reaches a temperature of 160oF on a thermometer or until the sauce is a nape consistency.
5.    Strain the sauce through a chinois or fine meshed strainer. Place the strained sauce in the ice bath to cool down, stirring occasionally

Sauce may be kept refrigerated for up to 5 days.

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