– Soufflé au chocolat Tourism ENG

Ingrédients

For 4 people 

25 cl whole milk
2 egg yolks
15 g cornstarch
200 g 65% dark chocolate
6 egg whites
80 g brown sugar

Étapes de la recette

To make sugar-free pastry cream:

In a mixing bowl, combine the egg yolks with the cornstarch.

Heat the whole milk in a saucepan. When it begins to simmer, pour it over the egg yolk and cornstarch mixture and whisk thoroughly.

Pour the entire mixture back into the saucepan to thicken it, and whisk continuously over low heat until ribbons form.

Melt the chocolate in a double boiler or in the microwave.

Pour the chocolate into a mixing bowl, add the pastry cream, and mix the two together thoroughly.

In the bowl of a mixer, beat the egg whites to soft peaks on medium speed. When they begin to increase in volume, continue beating while adding the brown sugar in three batches. Stop when the whites form soft peaks but remain fairly soft.

Gently fold the beaten egg whites into the chocolate pastry cream in three batches, incorporating plenty of air.

Grease 4 soufflé molds or oven-safe ramekins with softened butter and sprinkle with sugar.

Pour the soufflé batter into the ramekins, filling them to the brim. Tap gently to level the surface.

Bake for 9 minutes at 200 degrees.