Go to the Recipe: Gluten-Free Molten Chocolate Soufflé
Good morning cooking temperature?
375f
Hello, is there a difference between this rice flour and normal rice flour ? And the ramekins link goes to mason jars on amazon.
@Hussein Ghandour
While i could be wrong, i believe the mason jars were provided as they are relatively inexpensive (in case there are mishaps), will serve fine in the heat of the oven, and are presentable enough to serve in.
As for your other question: Sweet rice flour is made from finely milled glutinous rice. The glutinous rice is also called sweet rice, but despite these names it is neither sweet nor does it contain gluten; the word “glutinous” is used to describe the stickiness of the rice when it is cooked. Rice flour is made from "non-sticky" rice, and has different properties than sweet rice flours.
https://www.chefsteps.com/ingredients/sweet-rice-flour
Rice Flour can be substituted for wheat flour in most bread and cake recipes. However, because of the lack of glutens, additional ingredients such as Tapioca Starch or Potato Starch are usually added to give foods a softer, doughy consistency.
Glutinous Rice Flour becomes very sticky when heated and has a uniquely chewy texture. As such, it’s a common ingredient in dumplings and many Asian desserts. Glutinous Rice Flour also makes an excellent thickener for sauces and gravies.
https://runawayrice.com/cooking-basics/rice-flour-vs-glutinous-rice-flour-what-are-the-differences/
Great insights, thanks, Brian..!
@brian - what a great answer! Thanks for being you!
And for those of us without that fancy oven but a normal electric fan assisted oven, times and temps the same?
I actually have the same question on the oven. I don't think mine will be anywhere as precise as to go exactly 191 C
@Grant Lee Crilly Thank you for the kind words.
You are welcome
After you fold in the egg whites, how long can you let them sit before baking?
@brian thank you for taking the time and effort ! @grant thank you as well for addressing it in the Beginning of the live stream.
Is it possible to substitute the glutinous rice flour with plain rice flour?
So I did this in my normal oven using a remote probe thermometer to refine the oven temp. As it cycled pre heated it went in the range 185-195C and when I opened the door to put them in it dropped to 175C. Nonetheless the 17 mins was about perfect though my ramekins were a tad thicker and could maybe, just maybe, have done with 30s longer. Idk whether this matters but I used erythritol instead of sugar at 130% and it was great. I dialled the salt back to 4g and that was right for me.
Taste was fantastic. Texture, close. Mine rose, but not like the video. I live in Hawaii, so it is a little warmer, and more humid. My counter top oven is a June. Would either make a difference that might affect rising? Also, the center, at 16 minutes was almost cooked. I used 70% cacao Wailaua cocao. I did weigh ll products.
Another batch I made was with Grand Marnier. The centers were quite nice (too much alcohol; I substituted 70% alcohol by weight volume for cacao). Any idea you could share on either would be greatly appreciated. It was quite simple, and the video was an immense help (One thought I have is I may have under whipped my meringue...). Thank you
Never fan assisted for a soufflé, i would say
Sorry, It won't work out, the glutinous rice flour is what makes this substitute for wheat flour work out.
yep, no fan though
If using plain rice flour the results will be a texture that is less smooth. If you do use plain rice flour then the grind of the flour needs to be fine.
You have a window of 30 minutes before baking, then air trapped will start to release. It is best to bake right after filling the molds for optimum spring.
The warmer air and humidity should help out with the oven spring. Make sure your base is not too hot before adding the meringue. Too hot and it may deflate. The June oven should bake a fine souffle.
I’ve made the original flour based recipe several times and each time I’ve found the result fairly awful taste-wise. I’ve compared it to other chocolate soufflé recipes and the Chefsteps recipe stands out for having a lot more flour (roux) for the amount of milk it is thickening and I think may be causing the downright weird taste that I don’t have with other recipes. Also, the total amount of sugar is about 50% higher with the chefsteps recipe in relation to the amount of other ingredients as compared to other recipes. Finally, 17 minutes will dry it out and I’m using the same exact oven.
hi i'm from Brazil and here we don't have this kind of sweet rice flour, can i use the regular rice flour?
I'm looking to make a lemon soufflé instead of chocolate. Can you help direct me?
simply remove the chocolate and add some lemon zest for flavor. no need to replace the mass of the chocolate.
I’ve made chocolate Souffle both with and without convection in the Breville Oven. If anything the rise may be higher with convection on. Chocolate Souffle is pretty stable as souffles go and it’s pure myth that you can’t make it with convection fan on. Try it yourself and see.
Hey all. My wife attempted this last night, after I had made a few batches with great success. She hoped i would finish the base today and cook it for some friends of hers tonight. However, I checked the base she made this morning, and it is is very, very dense. The only thing I noticed is that she used skim, not whole milk. Can I expect the same great souffle from this very heavy base, or can I "rescue" the base? If I can rescue it, what would you suggest? Thanks!
Same thing here it’s was really awful
If you want to make the soufflé based ahead of time and when your ready to fold in the meringue do you need to heat the base back up to a certain temp or can it come straight out of the refrigerator?
It will need to be tempered to around 100°f.
Can this recipe easily be doubled or tripled? Or due to the nature of the process, is it more ideal to stick with only 3 servings?
We tend to just stick to doing multiple batches of 1x recipe. But you can do 2x
