Chocolate Soufflés

A lot of people are intimidated by the idea of making soufflés but hopefully these tips and the recipe for Chocolate Soufflé will encourage you to try and make your own!

  • Making soufflés is easier than you think and the results are brilliant. Just follow this advice and have confidence that all will work out!
Chocolate Soufflés
  • Do not use ramekins that are too thick as they take too long to heat
  • When buttering your ramekins use upward strokes to help the soufflés climb up the ramekin to give it a good rise
  • Make sure that you coat the ramekin completely with the butter
  • A coating of some sort helps the soufflés climb as well
Prepare your soufflé dishes
  • Place a baking tray into your oven before preheating so that the soufflés can get a kick start when you put them in the oven (it also makes removing them easier)
  • Pastry cream can be made in advance. Just leave it to cool completely and when cool place some cling film over the top. Refrigerate until needed. If you feel like making more, do so – it can also be frozen. Just allow to thaw out in the fridge. This recipe usually makes just over 100g but don’t worry if it is slightly less, it will not affect the recipe.
  • A bain-marie should only contain a small amount of water – just enough to not run dry, and should always be at a gentle simmer
Place the pastry cream over a bain marie
  • Make sure your meringue is well aerated
Make a meringue
  • Do remember to fully incorporate the egg whites
Make sure the egg whites are mixed in properly
  • Don’t worry if your batter is not 100% smooth or perfect, somehow it will work
Place the batter into the ramekins
  • Sprinkling sugar on the top of the soufflés gives it a nice crunch
Add sugar for crunch
  • Rimming the edge helps it rise
Rim the mixture
  • Soufflés can be prepared in advance. Just place them in the fridge until you need them. Add an extra minute baking time for every 30 minutes they have been in the fridge (up to one and a half hours)
Print Recipe
5 from 2 votes

Chocolate Soufflés

Recipe Category: Baking, Dessert
Makes enough for: 8 people
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

For the pastry cream:

  • 85 mls milk
  • 1 egg yolk – reserve the egg white for the soufflé
  • 8 g fructose, plus extra for sprinkling
  • 1.25 mls vanilla extract
  • 15 g flour

For the vanilla sugar:

  • 120 g fructose
  • 1 pod vanilla, seeds only

For the soufflé dishes:

  • 8 ramekins measuring 6cm wide x 4cm high
  • 10 g butter, melted
  • vanilla sugar for dusting

For the soufflé:

  • 100 g pastry cream
  • 30 g cocoa powder
  • 175 g egg whites (about 5)
  • 60 g vanilla sugar plus extra for dusting

Method

For the pastry cream:

  • In a small sauce pan bring the milk to the boil
  • In a medium sized mixing bowl, whisk the egg yolks, fructose and vanilla extract
  • Then whisk in the flour
  • Gradually add the boiling milk and whisk continuously
  • Pour the mixture back into the pan and over a medium heat, heat the pastry cream
  • Whisk constantly for about 1 minute, to achieve a smooth consistency
  • Immediately pour into a glass bowl and sprinkle fructose over the top to prevent a skin forming

For the vanilla sugar:

  • Blitz the fructose and the vanilla seeds in a food processor until fine

For the soufflé dishes:

  • Using a pastry brush, brush the entire inner surface of your ramekins with the melted butter
  • Pour some of the vanilla sugar into each ramekin and rotate until the butter is completely covered
  • Shake out the excess into your bowl

For the soufflé:

  • Preheat the oven to 170° Celsius with a baking tray on the middle shelf
  • Place the pastry cream into the largest glass bowl you have and place over a bain-marie Once warm slowly whisk in the cocoa powder a teaspoon at a time.
  • It will become very stiff but don’t let this worry you!
  • Whisk the egg whites to soft peaks
  • Gradually add the vanilla sugar and whisk until firm but not too stiff
  • Whisk a quarter of the egg whites into the pastry cream off the heat, until smooth
  • Using a spatula fold in the balance of the egg whites
  • Fill your soufflé dishes to the top and smooth off with a palette knife
  • Sprinkle the top with vanilla sugar and leave to melt for 1 minute
  • Repeat and then thumb the edges
  • Bake for 12 minutes and serve immediately

Click on the links for conversions and notes.

As you can see, these photographs were taken a year ago. I sent the recipe to someone who claimed it did not work and so asked Tami to make the recipe and tell me where it went wrong. She got back to me saying that it had worked perfectly.

What I blogged August 3:

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