SOUFFLÉ

SOUFFLÉ

so today i'm going to share you one of my favourite dessert.

Also it is one of the most popular dessert in every Michelin star restaurant.

Especially, It is also considered as one of the most difficult dessert.

So first let learn about what is soufflé??

What is soufflé??

A soufflé is a baked egg-based dish which originated in early eighteenth century France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow", "to breathe", "to inflate" or "to puff.

History of soufflé

The earliest mention of the soufflé is attributed to French master cook Vincent La Chapelle, in the early eighteenth century. The development and popularization of the soufflé is usually traced to French chef Marie-Antoin Carême in the early nineteenth century.

So after learning about the history of soufflé and what is soufflé? i'm going to share my recipe,

So this is my hot dark chocolate soufflé.

Ingredients :

Egg yolk 10 pcs

Sugar 140 gr

Butter melt 50 gr

Egg white 10 pcs

Sugar 120 gr

Flour 55 gr

Dark Chocolate Chopped 100 gr

Method;
Pre-heated oven to 180c..(you could melt the butter in the pre-heated oven)

1. First thing first, brush your soufflé cup on the inside with soft butter. Then sprinkle sugar in cup. make sure your cup is coated with sugar. After that set the cup aside in the fridge.
2. Second thing second, melt your chocolate in bain-marie method. Bain-marie method is the fancy term for a hot water bath. It's used for cooking delicate foods like custards and terrines to create a gentle and uniform heat around the food. keep stirring your chocolate till it's shiny and completely melt. 
3. Third thing third, Egg yolk with sugar we do it in sabayon method.  A sabayon is made by beating egg yolks with a sugar over simmering water until thickened and increased in volume. It's like water bath an egg yolk.
4. Forth thing forth, Whipped Egg white with hand mixing or stand mixing till the egg white become formed soft peak. Than start adding sugar bit by bit and keep whipping till it become hard form. set aside
5. Fifth thing fifth,start combine melted butter to the melted chocolate and add sabayon egg yolk to the chocolate. 
6. Sixth thing sixth,Yehhhh!! combination time!!! this is the most important part.Using a rubber spatula, fold a quarter of the beaten egg whites into the chocolate mixture. Gently fold the rest of the egg whites into the mixture, stirring until just combined. (This is very important because if you overmix, your soufflés won't rise as much!)
7. Seventh thing seventh, fill your mixture to the pipping bag and pipe to the soufflé cup till in reach the mouth of the cup. and scrape the surface of the cup. Than run your thumb along the edge on the cup. it help your souffle to rise and make it look nice >.<.
8. Last but not least,Put your souffle cup to the pre-heated oven for 12 to 16 minutes... you know what important to make our soufflé rise beautifully is NOT TO PEEK!!  But watching the soufflé rise is satisfy.
9. Serve the soufflés immediately, sprinkling with powdered sugar, whipped cream, fresh fruit, any kind of ice-cream of your choice but for this chocolate souffle i recommend to serve with coconut ice-cream. or simply just server them alone by themselves!

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