When I hear certain things are difficult to make I'm wary to try them, soufflé was one of them. Cracks, overflowing, not rising and of course, deflation. Deflation is one of those things that just comes with soufflé, no way to avoid it, it just happens. But, there is a way to make it deflate less quickly! So if you want to hear more tips and tricks about soufflé (you can scroll to the "Comment" section below), get your sleeves rolled up and put on an apron because it's baking time!
Chocolate Soufflé with Caramel Pecan Sauce
Makes 4 small ramekins
1 tbsp butter
1 + 1/2 tbsp a.p flour
2/3 cup milk
100g semi-sweet chocolate
2 egg yolks
1 tsp vanilla
2 tsp brandy
3 egg whites
1 tbsp sugar
Preheat oven to 400 degrees. Butter your ramekins and coat with sugar. Refrigerate. Make the beurre maine: mix butter with flour until it becomes a smooth paste. In a saucepan over medium heat bring milk to a boil, add the beurre maine and stir constantly for 3 minutes. Turn off the heat and add the chocolate, stir until smooth (it will be quite thick and a bit lumpy). Let it cool for a bit, then add the egg yolks, vanilla and brandy.
*With a hand-mixer, beat the egg whites on low until foamy, then you can increase the speed. When they start to get fluffy add the sugar little by little. Beat until it reaches soft peaks, when you lift up the whisk attachment it should form a hook shape. Fold 1/3 of the egg white mixture into the cooled chocolate mixture. Now fold the rest in, being careful not to break the egg whites. Go from the bottom to the top scraping the sides constantly. Careful not to over-fold! Immediately fill the ramekins 3/4 full and place in the oven on a baking sheet. Turn the heat down to 375 degrees and bake for 8-15 minutes. Carefully take out of oven and serve right away! Top with caramel pecan sauce (below), or icing sugar. Enjoy!
Caramel Pecan Sauce
1 cup sugar
1/4 cup water
1 tbsp corn syrup
1/2 cup heavy cream
2 tbsp butter
1/4 cup pecans, toasted & chopped
Place water, sugar and corn syrup in a medium saucepan over high heat. Without stirring, swirling the pan to cook evenly, bring to a boil. Let it turn a light amber colour, about 8-10 minutes. Remove from heat and immediately pour in cream, butter and pecans. Stir to combine. Let cool and pour over warm soufflés! Enjoy!
-*You should use a hand-mixer for this recipe, so you have more control over how much you are beating your egg whites, you really don't want to over whip them causing your soufflé to deflate faster!
-The beurre maine is the thickening agent, to achieve it's full thickening power, it must be boiled for at least 3 minutes.
-Make sure to let the mixture cool before adding the egg yolks, we don't want scrambled eggs.
-Careful not to tap or hit the bowl/ramekins on the counter when you have your final mixture in them, it will deflate the egg whites causing your soufflé to not rise!
-Over folding your mixture will also deflate the egg whites causing your soufflé to not rise properly!
-You can substitute the brandy for rum (or nothing at all).
-If you are planning on taking pictures, be quick your soufflé will only last 5 minutes before it will have completely fallen.
-Soufflé is going to look slightly different, some may be straight edged and tall, domed, etc. But, I know that they will all taste amazing no matter what they look like!
Now if you'd like to suggest a recipe that you have been dying to make, or would love to know how to, just comment below or on my facebook page, to let me know.
I hope you will try to make this dazzling Chocolate Soufflé with Caramel Pecan Sauce because it's so darn easy once you know all the tricks to making it perfect!
Shelan Boake out!