P125 Chocolate Soufflé
An original recipe by L'Ecole Valrhona
200 g P125 COEUR DE GUANAJA
60 g egg yolks
300 g whole milk
20 g cornstarch
200 g egg whites
100 g sugar
Melt the P125 COEUR DE GUANAJA chocolate.
Stir a little bit of cold milk into the cornstarch and pour into the milk. Bring to a boil.
Pour over the chocolate and smooth with a whisk.
Add the egg yolks when the pastry custard cream is at 50°C/125°F.
Meanwhile, whip the egg whites with the sugar to soft peaks, whisk a little bit of the egg whites into the chocolate mixture and fold the rest of the meringue with a rubber spatula.
Assembly & Finishing
The anticipated result is to keep the core of the soufflé supple and soft.
Store the unbaked soufflés in the fridge for few hours or in the freezer for a couple of days.