Go to the Recipe: Molten Chocolate Soufflé
would there be any advantage of charging the mix in soda siphon, then into the ramekins?
So, when you write "milk" in this (or any) recipe what kind of milk do you then mean? Is it skimmed milk, semi skimmed or another kind?
and you did it without a sous vide cooker (way too many of those, guys!). But you set up this recipe for a quantity of THREE? What kind of Valentines do you do?
It's always good practice to make extra. Pick the 2 best looking ones!
I think it's safe to assume that it is whole milk.
- originally posted by Pepijn
I'd be interested in a side by side comparison of siphoned base and non siphoned base. Would it actually produce a fluffier soufflé?Edit: if someone is going to try this, would it be better to run it through the siphon before adding the merengue or after?
Agree with you and Huy but really, it's very difficult to whip and make a much smaller batch. It is much more likely that something will go wrong.
- originally posted by Grant Lee Crilly
yup, whole.
I would try a side by side but I have done soufflé work in siphons before and usually the results are not very nice. Most things that you want to be delicate will turn out gummy as the gluten is worked while exiting the valve assembly.
Would all-purpose flour work?
it will, but the results will very as the flour itself has no real standard.
What is the reason for using granulated sugar rather than caster sugar?? wouldn't the granulated sugar dissolve slower and make the meringue a little grainy??
Could you comment on the ratio between egg yolks and whites? What would happen if you increased the number of yolks to the same number of whites? Or if you don't use yolks at all? I tried making this last night using the same amount of egg yolks and whites, partly because I was lazy to do anything with the extra yolks but also didn't want to waste them, but they turned out quite dense. I'm not sure if that was the cause.
Is that salt quantity right? 1% of total weight seems a lot (and tasted a lot! damn nice texture though)
To my taste it is too salty... but if you eat this with creme anglaise it will probably neutralize a little bit of the saltiness. And mine dripped a lot while baking. Besides that, mine also yielded a lot more ramekins, I think I incorporated the meringue very very gently, my mixture seems much lighter than the final mixture of the video. They retracted a lot as soon as they started to cool down. Maybe I should incorporate using more energy to degas some of the air from the meringue this way it will grow slower in the oven and form a better structure to hold the soft interior. The walls texture was like cake and the interior was very similar to a regular mousse. I think it would result in very nice pancakes!
It's probably worth mentioning that our granulated sugar is rather fine-grained, and dissolves readily. You could certainly use caster sugar, but it would be good to be certain that your caster sugar does not contain corn starch. In either case, dissolved sucrose is dissolved sucrose and you can substitute at a one-to-one ratio. But you are correct, when using granulated sugar you really need to be sure to get it dissolved.
As you increase the amount of egg yolks, you will tend to get an increasing cake-like texture. More dense, more stable, but less souffle-like. As you reduce the egg yolks, it will become lighter and more delicate (more prone to collapsing rapidly as it cools) and it will be less rich. This was our preference, but it's really worth experimenting with a lot less and a lot more to see how this changes the texture.
I had the exact same results. Too salty (I decreased the salt by half and it was still too salty) lots of dripping and collapsed quickly. Still tasted really good though. My wife said it was the best dessert she's ever had.
Made this tonight. Was short an egg yolk and my egg whites never got stiff enough (or I just lost patience and thought it was good enough), but overall it came out great. Tasted wonderful and it rose a decent bit. Not as tall as yours, but definitely noticeably. I never bake, but so far the last two things I have baked were an Avocado souffle and this souffle. Maybe I have a thing for souffles. I used Mast Brothers chocolate so this was even more awesome! Thanks for the great recipe.
Mine was a souffailure. I'm pretty sure it was due to my oven not being calibrated correctly -- it took way longer than expected to bake. The flavor is nice and the texture is nice and airy though.
You're welcome. Glad to hear that you enjoyed the result.
Have a pic? Did it not rise?
It did rise initially, but not to an impressive level as in the video. From my limited research, it seems like I may have deflated the egg whites when folding into the batter, but I'm sure there were a few other mistakes I could have made.
equiptment-spatula
- originally posted by TH
Might not have been hot enough in the oven as well. They also look like the began sticking to the edges of the ramekin. Make sure to get a good grease and sugar coating before filling.
Fucking English!!!! I can't understand it...
- originally posted by yellow monkey
Used AP as I didn't have Bread Flour on hand. I assume you've tried both. What's the difference; the affect on the recipe? Other than that, it turned out great, compared to the traditional kind i'm used to - sans milk and flour.
I was curious if someone might be able to comment on the effects of making the base for this ahead of time and refrigerating it. Then, in a couple days and bringing the mix back up to room temp before whipping egg whites and folding them in?I wasn't sure what kind of effect, refrigeration would have on the base (minus the egg whites).
- originally posted by Michael Johnson
I posted the same questions above (didn't see this before...oops). Mine came out great with AP Flour (didn't have bread flour on hand) I assume the bread flour helps with the rise? I'm going to try bread flour next time and compare results.
I went over one yolk, definitely felt like this was one of the more denser souffles I've had.
Too much salt. 7g is too much. Picture was taken 10 mins after baking.thereforee it deflated.other than that, the recipe's good!
Thanks for sharing your picture as well as your feedback about the salt being too high. I added some text about the salt level to step 3 in the recipe.
- originally posted by Nicholasgav
Infuse the soufflé with crème anglais using a syringe?
I supplemented about 3-4G with coffee extract to boost chocolate flavor.
Made this again this past weekend. This time I folded the egg whites into the souffle base and after filling four ramekins (I made a double batch) I put the excess in a ziplock bag and back in the fridge. 24 hours later I filled up two ramekins for a quick dessert with the souffle base + egg white batter and baked them. The results were perfect this time as well. Maybe I got lucky, but if you are really tight for time, I was able to make the entire recipe and then refrigerate the batter for 24 hours before baking them. Just an fyi. I'm sure I couldn't refrigerate the batter for a week like you could the souffle base, but preparing it 24 hours in advance make hosting a dinner party easier.
I have made soufflés many times working in a professional environment and I've never had a problem before so I would like to think I have a good understanding of the methodology however..............now that I live at an elevation of 6500 my results are sometimes very different than what was expected, especially regarding items involving leavening agents. So, my question is........given the nature of what a soufflé is do I need to consider adjustments because of my elevation? (And all those little tricks that are on book markers and various other items don't work). PS- I think you guys need to open up shop out here in Colorado for the elevation challenged.........just sayin.
Turned out great.
- originally posted by Guest
Turned out great
Following up to what Robert tried, I let mine go two days, I only wanted to go one day but..., souffle base + egg white batter and baked them, and they turned out great.
"ramekins that have a smooth, straight interior." <---- I cannot seem to find ramekins that do not have a lip on the top edge, can anyone help point me in the right direction?
Wondering if a milder chocolate (say 66%) would yield similar results in terms of texture.
steven, the ramekins i used had a lip and they worked just fine. I was just in Sur La Table and they had the ones you might be looking for.http://www.surlatable.com/prod...
Why does it say three egg yolks _each_?
- originally posted by Chris
Fixed to make it more clear, we're just saying that 68 g of egg yolks works out to around 3 whole egg yolks. But your mileage may vary.
I always wanted to try this dessert. But not many places sell souffle. And when I do see souffle on the menu, the waiter always told me it was sold out or they are not making it anymore because they need to be served immediately after they are done. So I never get to try a real souffle. Then I saw this recipe. I measured all the ingredients and followed all the steps correctly for both souffle and the creme anglaise.. it turned out good but tasted really salty.... Does souffle suppose to be salty like this? Or am I using the wrong salt? Or what other reason.....?:(
Typically no they will not contain that much salt. In step three we touch on the salt levels and preference. Did you do 7 or 3 g of salt? The accuracy of your scale may play a roll, does your scale go to the tenth of a gram?
Chris Young Does this work with a pre hydrated starch? You know, so I don't have to do the cooking step?
yea I used 7g instead of 3g.. i guess thats why.. lol thanks:)
the guys in this video are so cute and this is my favorite dessert. i'm swooning. dates anyone?
hi!
so if i want to do any other souffle just replace the chocolate with fruit puree or juice right?
Patrik
How long could you store the mixture in a refrigerator before cooking it with it still rising nicely?
I tried 18 hours later, and it only rose half as much. (This is for the final mixture, with the egg whites.)
