Do This For a Perfect Chocolate Souffle | Recipe from Paris

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This classic chocolate souffle instills fear in so many, that I wanted to share my techniques on how to slay the souffle. With my tips from culinary school in Paris you’ll be making perfect souffles every time. Wait till you see what the best one is. FULL RECIPE BELOW. Check out these other sweet #Holiday recipes: Crinkle Cake - Easy & Delicious You"ll Want to Make it Now: https://youtu.be/bm7bxigPvsw Snowball Cookies Santa Will Love - Greek Christmas Cookies | Kourabiedes: https://youtu.be/RemSmv9gbVA Chocolate Hazelnut Biscotti: https://youtu.be/piRXG1lLpTQ How To Make Best Pumpkin Pie Ever: https://youtu.be/miNx9DW64H4 Sticky Toffee Pudding & Maple Bourbon: https://youtu.be/KgR4cQ1TPvU Silky Chocolate Pudding Recipe: https://youtu.be/uKQrqnRSA2c My Dad's Best Banana Bread: https://youtu.be/_jCH8ngkNzQ Best Baklava Recipe: https://youtu.be/museX35RINQ Galaktoboureko Greek Custard Dessert : https://youtu.be/YcKu9QEORPM How To Make Perfect French Crepes: https://youtu.be/uO-DGU5J0gY Best Apple Pie Recipe, All Butter Pastry: https://youtu.be/ubpL98nnc30 Reveal - Best Apple Pie, All Butter Pastry: https://youtu.be/MlSE4t_FdKw Ice Cream Sandwich: https://youtu.be/S7UUeNIarR4 Lightest Creamiest Cheesecake : https://youtu.be/SBOUUD-qa5c Ultimate Chocolate Chip Cookies - 3 Ways : https://youtu.be/Xlo9iIz9Gmk How To Make Tiramisu: https://youtu.be/0zbZnstWf4o Rice Pudding, Ultimate Comfort Food: https://youtu.be/85wEYGr6E2w Maple Butter Tarts: https://youtu.be/Hj6mXN5u3DM Silky Creme Brulee, No Bake: https://youtu.be/SrwssAbhWVM Cinnamon Rolls (buns) soft & sticky with Cream Cheese Frosting & Maple Glaze: https://youtu.be/3rXTyRwOfTc Easy Pavlova Recipe: https://youtu.be/HUfXOgyNazo Loukoumades - Greek Honey Donuts: https://youtu.be/FiR4tc1cofI Subscribe for more videos: https://goo.gl/wNqDQB RECIPE: CHOCOLATE SOUFFLEE 125 ml 35 % cream ( ½ cup) 120 gm bittersweet chocolate , (4 oz ) 2.5 ml vanilla (1/2 tsp) 20 ml Grand Marnier or favourite liquor (1 ½ Tbsp. ) 3 eggs, separated + 2 whites 70 gm granulated or caster sugar (1/3 cup ) Icing sugar or cocoa for sprinkling Preheat oven to 425 no convection degrees F. Butter 6 x 6 oz ramekins (175 ml) each and sprinkle well with sugar. Tap out excess and make sure that the top rim of ramekin has no sugar on it or the souffle will catch as it rises and prevent the perfect puff. Fill a medium baking dish with water 2 inches high. Melt chocolate with cream over a double boiler , with water just steaming. Do not stir until it melts. Take off heat . Stir 3 egg yolks to blend well and while chocolate is still hot, whisk in the 3 egg yolks until smooth and thickened. Stir in the vanilla and Grand Marnier . You can make this mixture ahead and cover well at room temperature for a few hours , until ready to make the souffles. When you want to bake them , just heat gently over the water bath again for a few minutes. Whip 5 egg whites in a clean bowl, on medium speed until light and fluffy. Increase to high speed and continue to whip while gradually add sugar until glossy but not stiff . Stir ¼ of this egg white mixture into warm chocolate base until full blended and no white streaks appear. Fold in remaining meringue , gently and quickly . Reduce oven temp to 400 D. Place ramekins in water bath. Bake for 18-20 minutes or until puffed. Water bath is not essential but it does give you a more perfect rise for the final souffle. Makes 6 Creme Anglaise: 250 ml full fat milk (1 cup ) 75 gm sugar ( 1/3 cup ) 3 large egg yolks 1/2 vanilla bean, scraped Grand Marnier 1 Tbsp.- 2 Tbsp. (15-25 ml) In a small , heavy bottom sauce pan, heat milk ,sugar and 1/2 vanilla bean , over medium heat. In a small bowl whisk the egg yolks. Once milk is scalded but not at a rapid boil, pour a little of the hot milk into yolks to temper, and whisk thoroughly. Add yolk mixture back to hot milk and return to medium high heat. Stir with wooden spoon until mixture just coats the back of your spoon, about 3-5 minutes. Do Not Boil! The sauce will thicken more once cooled so you don't want it to boil or it will split. Remove from heat and add the Grand Marner. Stir and cool completely. Pour into finished souffle , as per video. Connect with Chef Christine on social media: Instagram: https://www.instagram.com/ccfearless/ Twitter: https://twitter.com/ccfearless Facebook: https://www.facebook.com/ChefChristin... Christine's Website: http://christinecushing.com/ Linkedin: https://www.linkedin.com/in/christine... #souffle #chocolatesouffle