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Chocolate Soufflé
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.
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Cost Breakdown
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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