P125 Chocolate Soufflé

An original recipe by L'Ecole Valrhona

Chocolate Soufflé

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
Bake in a convection oven at 190°C/360°F for 6-7 minutes according to the size of the ramekins.

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.


Products Used

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