1. Home
  2. Eggs
  3. Whole eggs
  4. Baking

Chocolate soufflé

ANTI-CHEF · ♥ 833 likes · 14K views · 8 min video

Read about whole eggs in the BrightCulinary Book

Chocolate soufflé, from the video
Timestamp
Ingredients
Method
Techniques
▶ 0:58
  • 2 tbsp melted butter
  • 1 tbsp flour
Stir the melted butter and the flour until blended.
Making the chocolate sauce base
▶ 1:06
  • 1 cup milk
  • baking chocolate
  • ⅓ cup sugar
Heat the milk but do not boil; add the unsweetened baking chocolate and the sugar.
▶ 1:30
Add the flour mixture to the milk mixture, stirring constantly until well blended.
▶ 2:30
  • 3 whole egg yolk
  • 3 whole egg white
Separate the eggs: yolks into one bowl, whites into another.
Separating the eggs
▶ 3:10
Heat part of the sauce into the yolks, then add the yolk mixture to the rest of the sauce.
Building and cooling the custard
▶ 3:54
Stir the custard over low heat until the yolks thicken slightly; cool the custard.
▶ 4:20
Whip the egg whites stiff but not dry.
Whipping the egg whitesWhipping
▶ 5:12
  • 1 tsp vanilla
Add the vanilla and fold the egg whites gently into the custard.
Folding the whites into the custardFolding
▶ 5:40
Bake in the oven in a pan of water, 20 minutes.
Baking in a water bath, and why it risesBaking