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Chocolate Soufflé

Recipe by Norbert Tarayre

A light and airy chocolate soufflé made with couverture chocolate, a pastry cream enriched with corn starch, and whipped egg whites. Ideal for impressing your guests without too much hassle.

MediumFrenchServes 4

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Source Video
42m
Prep
25m
Cook
10m
Cleanup
1h 17m
Total

Cost Breakdown

$8.56
Total cost
$2.14
Per serving

Critical Success Points

  • Cooking the cream without scorching the milk
  • Incorporating the chocolate at the proper temperature (≈40 °C)
  • Whipping egg whites to stiff peaks without impurities
  • Delicate folding of the whites to preserve air bubbles
  • Baking without opening the oven door

Safety Warnings

  • Handle hot milk – risk of burns
  • The oven reaches 210 °C – beware of burns
  • Raw egg whites may contain salmonella – use fresh, clean eggs

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