For the challenge, and to really challenge myself I adapted a recipe from Raymond Blanc and made a Cointreau Soufflé which has a surprise chocolate centre.
Can you see how much it Soufflé’d!
- 1 tablespoon butter melted
- cocoa powder for coating
- Preheat the oven to 170° Celsius with a baking tray on the middle shelf (this is important so that the Soufflés can get a kick start when you put them in the oven, and to make getting them out easier)
- use a pastry brush to butter the inside of 4 Soufflé dishes 10cm across x 7cm high
- sprinkle the cocoa into the dishes and rotate until the butter is completely coated, shake out the excess
- over a bain-marie mix together the pastry cream, Cointreau and zest and keep it warm (I left the stove on 1 and use a bigger bowl than you think you need!)
- whisk the egg whites to soft peaks then gradually add the sugar and whisk until firm but not too stiff
- whisk a quarter of the egg whites into the base until smooth - do this off the heat!
- using a spatula fold in the balance of the egg whites
- fill your Soufflé dishes half way, place the truffle in the mix and then fill to the top and smooth off with a palette knife
- sprinkle the top with icing sugar and leave to melt for 1 minute (this will give it a lovely crunchy top)
- repeat and then thumb the edge
- bake for 10 - 12 minutes
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