Their origins souffle should be grateful to the French masters of a ladle and the pan. It is in this country came up with such a wonderful airy dessert. Airiness is even in its name, because French soufflé translates as “inflated” or “air”. This extremely easy dessert is made from egg yolks, mixed with various ingredients and then add whipped egg white proteins that give the product its “airiness”.
Especially for Zazuzoom chef of the new Kyiv restaurant ChezRV Herve Bourdon shared the secret of making real French soufflé.
Ingredients for 10 portions:
Milk – 1 liter.
Cocoa powder – 40 gr.
Sugar – 150 gr.
Chocolate cream – 50 gr.
Eggs – 12 PCs.
Butter – 20 gr.
Flour – 60 gr.
The mold for the cake grease with butter, put on 5 minutes in the refrigerator, take it out and grease with butter again. Sprinkle the mold with sugar, distributing it over the entire area of the molds.
Prepare the chocolate cream: bring the milk in a saucepan to a boil. Whisk 6 egg yolks and 150 gr. sugar. Then mixed with 60 gr. flour, then add cocoa powder and gently pour in the warm milk. Stir for 12 minutes on low heat. Remove from heat for 3-4 minutes, add 6 egg yolks.
Then whisk whisk 12 protein, add a pinch of salt (on the tip of a knife) and 3-4 drops of lemon juice when protein thickens, add 50 gr. sugar continuing to whisk. Whipped protein added to the chocolate cream.
Fill soufflé molds until half and put on top a few chocolate chips, then filled the mold completely already.
The molds go in the oven for 10-12 minutes at 180 degrees.
After get – served with ice cream and eat it immediately! Says hervé: “souffle should be treated like a woman, if there will be long run”.
Bon appetit and experiments in the kitchen!