MANILA, Philippines — Soufflés are a traditional French dish. They get their name from the French word souffler, which means “to blow up” or “to puff up.”
And that, exactly, is what happens to a souffé when it is timed properly, cooked to perfection, and ready to be consumed. It rises to a beautiful height in a ramekin inside a properly heated oven. But it falls in a matter of minutes, so it is best to have consumed it within those given minutes after taking it out of the oven.
But, yes, you can plan your soufflé meal so you can enjoy it after making it at home. In this recipe of a dessert soufflé, Chef Jessie Sincioco of Chef Jessie Rockwell Club in Makati City shows how.
Chocolate Coffee Crunch Soufflé
INGREDIENTS:
1/2 liter milk
85 grams cake flour
100 grams sugar
1 whole egg
25 grams butter
8 egg yolks
8 egg whites
10 oz. melted dark chocolate
1 Tbsp. single espresso coffee, cold
1 Tbsp. crocant*
PROCEDURE:
1. Prepare 12 pcs. ramekins. Brush sides and bottom with softened butter then coat with granulated sugar. Chill.
2. To make the soufflé base, first boil the milk.
3. In a bowl, mix together cake flour, sugar and whole egg.
4. Pour boiling milk into the flour mixture and mix until smooth. Cook into a thick paste.
5. Off heat, fold egg yolks in one by one. Set aside to cool.
6. When properly cooled, divide soufflé base into half. Add melted chocolate to one part, fold in coffee and crocant (*bits of crunchy candy brittle) into the other part. Mix separately into a smooth paste.