Summary of the recipe : 1: Melted chocolate and at room temp. 2: creme patissiere. 3: Egg whites in peaks.
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
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
Then dust with crystallized sugar and back to the fridge. And prepare the pastry cream. Following is a summary of the method
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.
What you need for the creme patissiere
Beat the egg yolks then add the corn flour
Add the boiling milk
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
Just a small pinch of sodium bicarbonate.... Not more otherwise it will overflow
Here I put too much sodium bicarbonate
Sometimes I want this result and I call it volcano chocolate soufflé
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.
Preheat the oven 210. Put the ramekins in the oven and lower the temp to 190. Bake for 12-13 mins.
Usually in restaurants the ramekin is filled to the surface. As you desire but then the edges have to b clean
Baking the soufflé 2-3 hrs later... No problem
Here is the result