A CTP Chocolate Soufflé
Today we bring you a rich and tasty recipe from one of our very own Culinary Training Program Students, Lukas Romero! What a treat these chocolate soufflés were; full of flavor and so tasty when fresh out of the oven. Test your own culinary abilities by making a student-made recipe! Let's go!
Ingredients: (Yields 2 Soufflés)
Butter 2 T
All Purpose Flour 1 T
COLD Milk ¼ Cup
Salt A Pinch
Cayenne Pepper A Pinch
Milk Chocolate Chips 4 oz
Egg Yolks 2
Egg Whites 4
Cream of Tartar A Pinch
White Sugar 2 T
Preheat your oven to 425 Degrees
Directions:
Brush soufflé dishes with soft butter and place a table spoon of sugar in each. Move the dish around to evenly coat the bottom and sides with sugar and discard the excess.
Over a double boiler on low heat place the chocolate to slowly melt.
In a separate pan over low heat add 2 tablespoons butter and 1 tablespoon flour and mix until the flour is incorporated. Add 1/4 cup of milk and stir.
Once milk becomes just past nappe consistency (slightly thick) add to your melted chocolate and stir together.
Add 2 egg yolks and a pinch of salt and a smaller pinch of cayenne pepper (only we should know it’s in there).
Place the 4 egg whites in a bowl and whisk, slowly adding the 2 tbl of sugar until soft peaks. You are making a meringue.
Remove the chocolate mixture from the stove and add about 40% of your meringue to the chocolate mixture. Fold in gently until incorporated.
Add the remaining meringue and fold in until just incorporated. Do not overmix and breakdown the meringue.
Divide the soufflé batter between the two ramekins filling about 80% full.
Bake in a 425 degree oven for about 15-20 minutes until the soufflé has risen considerably and the top is firm.
Gently remove and ENJOY!
Thank you Lukas for your culinary creativity! Send us a picture of your finished treat!
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