Soufflé means to 'puff up' in french.
Julia Child said that people consider the dessert Soufflé to be the epitome and triumph of the art of French Cookery.
Do you agree?
You get to make souffle no matter what u do but it is only that you can achieve magnificent only if the egg whites are beaten that they mount smoothly and stiffly to about seven times their original volume, and then folded carefully into the sauce base so that their maximum volume is retained. Isn't this interesting?
My recipe uses the cooked roux method however not the best because it does not puff up the most.
I will try bouilli method the next time.
Recipe for 3 (180ml) ramekins
- 75g caster sugar
- 50g butter
- 1 tablespoon plain flour
- 200g dark chocolate, melted
- 2 egg yolks
- 4 egg whites
- Preheat the oven to 180 degrees Celsius
- Grease the ramekin with butter and sprinkle sugar in it. Shake off excess. Place cups on baking tray.
- Melt butter in saucepan, add flour and cook. Stir and remove after 2 minutes.
- Add in melted chocolate and egg yolks. Stir and transfer to a big bowl.
- Whisk egg whites till soft peaks. Add in sugar slowly. Whisk it till sugar dissolves.
- Fold in egg white into mixture.
- Divide the mixture into the ramekins.
- Bake for 12-15 minutes.