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aNeonSpecter t1_j9qer9d wrote

Nice, how long have you been making them? Or is this your first time?

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tslnox t1_j9qi8ja wrote

The souffle isn't the souffle, souffle is the recipe.

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SketchyTone t1_j9qz6s4 wrote

Recipe?

Good soufflé is crack, and that looks like good soufflé !

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Barbie_and_KenM t1_j9r1ntm wrote

Just started making soufflé using a 3/1 ratio of milk chocolate to dark chocolate and holy moly it's amazing! Super easy to make too once you know how to do it. I failed pretty hard the first couple times due to not knowing how much to whip the egg whites.

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meetmeattiffany OP t1_j9r99wy wrote

Replying to SketchyTone (#1,950,020)

Thank you! It’s Melissa Clark’s recipe from NYT. Instead of putting everything into one big soufflé dish, I used 3 smaller ramekins/cocottes and baked them for about 14 min. The third ramekin is not in frame because I fudged and forgot to butter/sugar it so it didn’t puff up as nicely.

½ cup/114 grams unsalted butter (1 stick), softened, plus more for coating dish

4 tablespoons/50 grams granulated sugar, plus more for coating dish

8 ounces/225 grams bittersweet chocolate (60 to 65 percent cacao), finely chopped

6 eggs, separated, at room temperature

Pinch fine sea salt

½ teaspoon cream of tartar

Step 1 Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1½-quart soufflé dish. Coat bottom and sides thoroughly with sugar, tapping out excess. For the best rise, make sure there is sugar covering all the butter on the sides of the dish.

Step 2 In a medium bowl, melt chocolate and butter either in the microwave or in a bowl over a pot of simmering water. Let cool only slightly (it should still be warm), then whisk in egg yolks and salt.

Step 3 Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture is fluffy and holds very soft peaks. Add sugar, 1 tablespoon at a time, beating until whites hold stiff peaks and look glossy.

Step 4 Gently whisk a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining whites in two additions, then transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create about a ¼-inch space between the dish and the soufflé mixture.

Step 5 Transfer dish to baking sheet in the oven, and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and center moves only slightly when dish is shaken gently, about 25 to 35 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.

Edit: formatting

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Shirowoh t1_j9rpzdr wrote

I love chocolate soufflé! I really gotta make it some day

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k20z1 t1_j9rtnyo wrote

Mmmm saka souffle

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GaddoGamz t1_j9s4blz wrote

Wow, great job. I worked with pastry chefs at a Michelin star restaurant that would be proud of those.

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noahlizard7 t1_j9sl9mw wrote

It rose like a column I've never seen that

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akirbydrinks t1_j9smv9b wrote

Next level is to cut an 'X' in the top and pour in warm Creme Anglaise. Can either make it from scratch, or the cheating way is to simply melt and whip expensive real vanilla bean ice cream.

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kiwilapple t1_j9t68jn wrote

What does a souffle actually taste like?? I've never had one, and my only experience with them (don't you fucking judge me) is the one from Hunchback of Notre Dame 2 when they're on the date and it pops. It looked so gooey and delightful.

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meetmeattiffany OP t1_j9tll3z wrote

Replying to kiwilapple (#1,961,145)

Thanks for the early morning belly laugh! The best way to describe soufflé is by texture, rather than taste. It’s like a light fluffy cloud cake that’s a little gooey on the inside :) I used dark chocolate so it’s also velvety and chocolate-y.

Hope you get to relive the Norte Dame 2 experience IRL!

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paul_is_on_reddit t1_j9uhwr9 wrote

Semi-related: when I was a wee lad, I would pronounce the word souffle, as su-ful. I didn't know any better, and I wasn't corrected until years later.

No regrets.

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