[Music] hey guys Teddy this is Alex from French
hey guys Teddy this is Alex from French
hey guys Teddy this is Alex from French guy cooking and today I’m going to show
guy cooking and today I’m going to show
guy cooking and today I’m going to show you how to make a delicious and sweet
you how to make a delicious and sweet
you how to make a delicious and sweet chocolate souffle this dessert will have
chocolate souffle this dessert will have
chocolate souffle this dessert will have a rich and chocolatey flavor indulgent
a rich and chocolatey flavor indulgent
a rich and chocolatey flavor indulgent and decadent you can keep that for
and decadent you can keep that for
and decadent you can keep that for special occasions to impress your guests
special occasions to impress your guests
special occasions to impress your guests so if you’ve seen my stuff before you
so if you’ve seen my stuff before you
so if you’ve seen my stuff before you know that I like simplifying French
know that I like simplifying French
know that I like simplifying French cooking and make it more accessible so
cooking and make it more accessible so
cooking and make it more accessible so souffle means to blow or to puff and we
souffle means to blow or to puff and we
souffle means to blow or to puff and we use that word because the steam is what
use that word because the steam is what
use that word because the steam is what makes the souffle rise so souffle is
makes the souffle rise so souffle is
makes the souffle rise so souffle is made around two things first off a
made around two things first off a
made around two things first off a creamy base and then a foam usually egg
creamy base and then a foam usually egg
creamy base and then a foam usually egg whites so to start off we need to
whites so to start off we need to
whites so to start off we need to prepare the mold and brush them with
prepare the mold and brush them with
prepare the mold and brush them with melted butter twice instead of once
melted butter twice instead of once
melted butter twice instead of once because we absolutely don’t want the
because we absolutely don’t want the
because we absolutely don’t want the souffle to stay stuck at the bottom they
souffle to stay stuck at the bottom they
souffle to stay stuck at the bottom they go in the fridge to chill let’s prepare
go in the fridge to chill let’s prepare
go in the fridge to chill let’s prepare the creamy base turn on the heat on
the creamy base turn on the heat on
the creamy base turn on the heat on medium place the saucepan and pour in
medium place the saucepan and pour in
medium place the saucepan and pour in 300 milliliters of whole milk to that
300 milliliters of whole milk to that
300 milliliters of whole milk to that I’m going to have two tablespoons that’s
I’m going to have two tablespoons that’s
I’m going to have two tablespoons that’s 20 grams of cornstarch stir this nicely
20 grams of cornstarch stir this nicely
20 grams of cornstarch stir this nicely and don’t stop stirring actually because
and don’t stop stirring actually because
and don’t stop stirring actually because otherwise it will burn why this is
otherwise it will burn why this is
otherwise it will burn why this is slowly heating up and I’m keeping an eye
slowly heating up and I’m keeping an eye
slowly heating up and I’m keeping an eye on it you want to break up 300 grams of
on it you want to break up 300 grams of
on it you want to break up 300 grams of dark chocolate at least 70% dark
dark chocolate at least 70% dark
dark chocolate at least 70% dark chocolate very intense in terms of
chocolate very intense in terms of
chocolate very intense in terms of flavor
flavor
flavor as soon as reach a simmer then you can
as soon as reach a simmer then you can
as soon as reach a simmer then you can put it over the chocolate bits
now combine those together until you get
now combine those together until you get a smooth texture right so this is the
a smooth texture right so this is the
a smooth texture right so this is the texture you want glossy and smooth so at
texture you want glossy and smooth so at
texture you want glossy and smooth so at this time of the recipe you have to
this time of the recipe you have to
this time of the recipe you have to resent the earth to dip your whole body
resent the earth to dip your whole body
resent the earth to dip your whole body in this mixture so to make this base a
in this mixture so to make this base a
in this mixture so to make this base a bit more sturdy we’re going to need to
bit more sturdy we’re going to need to
bit more sturdy we’re going to need to add two egg yolks
add two egg yolks
add two egg yolks but save your egg whites for later
but save your egg whites for later
but save your egg whites for later because we are going to need them so
because we are going to need them so
because we are going to need them so keep in mind to buy the best quality
keep in mind to buy the best quality
keep in mind to buy the best quality eggs you can afford now combine those
eggs you can afford now combine those
eggs you can afford now combine those together okay so I reckon this is good
together okay so I reckon this is good
together okay so I reckon this is good let’s move on and whisk those egg whites
let’s move on and whisk those egg whites
let’s move on and whisk those egg whites I already have two egg whites from
I already have two egg whites from
I already have two egg whites from previous steps so let’s add one so in
previous steps so let’s add one so in
previous steps so let’s add one so in the world of a stand mixer let’s add
the world of a stand mixer let’s add
the world of a stand mixer let’s add three egg whites and one tablespoon of
three egg whites and one tablespoon of
three egg whites and one tablespoon of castor sugar at first you want to mix
castor sugar at first you want to mix
castor sugar at first you want to mix this slowly just to combine the eggs
this slowly just to combine the eggs
this slowly just to combine the eggs with the sugar and then you can increase
with the sugar and then you can increase
with the sugar and then you can increase the speed and slowly slowly add five
the speed and slowly slowly add five
the speed and slowly slowly add five tablespoons of sugar so that’s the
tablespoons of sugar so that’s the
tablespoons of sugar so that’s the texture you’re looking for firm peaks
texture you’re looking for firm peaks
texture you’re looking for firm peaks that looks like a bird’s beak and in
that looks like a bird’s beak and in
that looks like a bird’s beak and in French we call it and back it wasn’t
French we call it and back it wasn’t
French we call it and back it wasn’t right so this is the technical part of
right so this is the technical part of
right so this is the technical part of the recipe you want to mix the creamy
the recipe you want to mix the creamy
the recipe you want to mix the creamy base in the egg whites but not exactly
base in the egg whites but not exactly
base in the egg whites but not exactly mixing in fact we are going to fold it
mixing in fact we are going to fold it
mixing in fact we are going to fold it keep in mind you add the creamy base
keep in mind you add the creamy base
keep in mind you add the creamy base gradually so folding means taking the
gradually so folding means taking the
gradually so folding means taking the egg whites from the bottom and placing
egg whites from the bottom and placing
egg whites from the bottom and placing them on top turn repeat so the reason
them on top turn repeat so the reason
them on top turn repeat so the reason why we are folding instead of stirring I
why we are folding instead of stirring I
why we are folding instead of stirring I mean gently folding it is because we
mean gently folding it is because we
mean gently folding it is because we want to keep the air into the mixture if
want to keep the air into the mixture if
want to keep the air into the mixture if we just stir it simply then we are going
we just stir it simply then we are going
we just stir it simply then we are going to lose all the air and the souffle is
to lose all the air and the souffle is
to lose all the air and the souffle is not going to rise up
I reckon the mixture is ready but before
I reckon the mixture is ready but before we pour it in the mold we need to coat
we pour it in the mold we need to coat
we pour it in the mold we need to coat them another time with butter and a
them another time with butter and a
them another time with butter and a sprinkle of sugar so the reason why we
sprinkle of sugar so the reason why we
sprinkle of sugar so the reason why we are coating the sides with castor sugar
are coating the sides with castor sugar
are coating the sides with castor sugar is because we want to create some tiny
is because we want to create some tiny
is because we want to create some tiny little bearings that will help the
little bearings that will help the
little bearings that will help the souffle rise right everything is ready
souffle rise right everything is ready
souffle rise right everything is ready let’s fill those ramekins so as you can
let’s fill those ramekins so as you can
let’s fill those ramekins so as you can see those ramekins are a bit higher than
see those ramekins are a bit higher than
see those ramekins are a bit higher than your normal ones but the reason behind
your normal ones but the reason behind
your normal ones but the reason behind it is that we want to get that vertical
it is that we want to get that vertical
it is that we want to get that vertical rise in the oven place those on a baking
rise in the oven place those on a baking
rise in the oven place those on a baking tray and it goes in a preheated oven at
tray and it goes in a preheated oven at
tray and it goes in a preheated oven at 180 Celsius or 360 for light for about
180 Celsius or 360 for light for about
180 Celsius or 360 for light for about 20 to 22 minutes these are our beauties
20 to 22 minutes these are our beauties
20 to 22 minutes these are our beauties out of the oven look how they nicely
out of the oven look how they nicely
out of the oven look how they nicely puffed up this one is a bit broken but
puffed up this one is a bit broken but
puffed up this one is a bit broken but nobody will care come on you made
nobody will care come on you made
nobody will care come on you made souffle right let’s have a taste the
souffle right let’s have a taste the
souffle right let’s have a taste the texture is so light it’s Airy it’s
texture is so light it’s Airy it’s
texture is so light it’s Airy it’s fluffy yet it has some intense chocolate
fluffy yet it has some intense chocolate
fluffy yet it has some intense chocolate flavors the thing is it’s almost cloudy
flavors the thing is it’s almost cloudy
flavors the thing is it’s almost cloudy guys that’s it I hope you enjoy this
guys that’s it I hope you enjoy this
guys that’s it I hope you enjoy this brilliant yet simple souffle recipe and
brilliant yet simple souffle recipe and
brilliant yet simple souffle recipe and if you did then give it a like thumbs up
if you did then give it a like thumbs up
if you did then give it a like thumbs up and share that over on your social media
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to my own channel as well see you guys
to my own channel as well see you guys bye bye
bye bye
bye bye [Music]
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