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!
Cointreau Soufflé with a Chocolate Surprise
for the Soufflé dishes
- 15 g butter, melted
- cocoa powder for coating
for the Soufflé
- 100 g warm pastry cream
- 30 mls Cointreau
- ¼ orange zest, finely grated
- 175 g egg whites, (about 5)
- 60 g fructose
- 1 truffle per dish
- fructose for dusting
- 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
Ingredients for my Cointreau Soufflé:
- Butter – I always use unsalted butter in my recipes if it is available in the shops. If not, be sure to keep in mind that you need to reduce the amount of salt you use in a recipe.
- Cocoa Powder – be sure to buy the most expensive you can afford, and one that is 100& cocoa powder and does not have fillers.
- Pastry Cream – known in French as Crème Patissière, is one of the baking staples that you need to master. It is easy to make at home, following my recipe.
- Cointreau – we buy this at duty free when we travel as it works out cheapest that way. If you don’t have this liqueur feel free to substitute it with what you do have, and enjoy.
- Oranges – buy local, seasonal oranges that are firm to the touch. To zest them I find it easier to use a zester. Be sure not to include any of the pith when removing the zest.
- Eggs – In South Africa extra-large eggs weigh between 59g and 66g. I use free range eggs, and always in this weight range. When separating my eggs I do them one at a time. This way I never end up with egg yolk in the whites. If I am not using the egg whites for the recipe I store them in the freezer in bags. Be sure to write on the bag how many egg whites are in each one. Defrost your egg whites in the fridge overnight.
- Fructose – I am sucrose intolerant and use fructose in my recipes where possible. You can replace the fructose, gram for gram with sugar.
- Truffles – use store bought or make your own, whatever is easiest for you.