How to Prepare Chocolate Soufflé 2-3 Hrs Ahead. So Simple

Soufflés have a reputation of being difficult to prepare as it should b done last minute. Here is a recipe that you can prepare ahead of the serving time then bake it (12-15mins) and serve

How to Prepare Chocolate Soufflé 2-3 Hrs Ahead. So Simple Recipe
31 Steps
Ingredients
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Summary of the recipe : 1: Melted chocolate and at room temp. 2: creme patissiere. 3: Egg whites in peaks.

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To succeed the soufflé -Preparing the ramekin -Knowing one's oven to control the baking.- using very cold ramekins.-how to fill the ramekin with the batter. -The rest is easy

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Preparing the ramekins: use a brush and creamy consistency butter. Make horizontal brush strokes. Then put the ramekin in the freezer few mins repeat the brush butter operation

Preparing the ramekins: use a brush and creamy consistency butter. Make horizontal brush strokes. Then put the ramekin in the freezer few mins repeat the brush butter operation

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Then dust with crystallized sugar and back to the fridge. And prepare the pastry cream. Following is a summary of the method

Then dust with crystallized sugar and back to the fridge. And prepare the pastry cream. Following is a summary of the method

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a summary of preparing the pastry cream. The only difficulty is the last stage.. Thickening...it can go fast. You can cook it in a water bath or have a bit of cold milk to drop the temp.

a summary of preparing the pastry cream. The only difficulty is the last stage.. Thickening...it can go fast. You can cook it in a water bath or have a bit of cold milk to drop the temp.

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What you need for the creme patissiere

What you need for the creme patissiere

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Beat the egg yolks then add the corn flour

Beat the egg yolks then add the corn flour

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Add the boiling milk

Add the boiling milk

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Re put the whole thing back in the pot and on the fire. Cook slowly until it thickens.  It is ready when the cream leaves a trail on the spatula

Re put the whole thing back in the pot and on the fire. Cook slowly until it thickens. It is ready when the cream leaves a trail on the spatula

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Just a small pinch of sodium bicarbonate.... Not more otherwise it will overflow

Just a small pinch of sodium bicarbonate.... Not more otherwise it will overflow

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Here I put too much sodium bicarbonate

Here I put too much sodium bicarbonate

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Sometimes I want this result and I call it volcano chocolate soufflé

Sometimes I want this result and I call it volcano chocolate soufflé

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The egg whites are in stiff peaks. Carefully, Fold in the chocolate mix in 3 steps. Fill the ramekins to the top. At this stage you can keep them in the fridge for 2-3 hrs.

The egg whites are in stiff peaks. Carefully, Fold in the chocolate mix in 3 steps. Fill the ramekins to the top. At this stage you can keep them in the fridge for 2-3 hrs.

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Preheat the oven 210. Put the ramekins in the oven and lower the temp to 190. Bake for 12-13 mins.

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Usually in restaurants the ramekin is filled to the surface.  As you desire but then the edges have to b clean

Usually in restaurants the ramekin is filled to the surface. As you desire but then the edges have to b clean

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Baking the soufflé 2-3 hrs later... No problem

Baking the soufflé 2-3 hrs later... No problem

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Here is the result

Here is the result

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