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Valrhona Chocolate Soufflé

Valrhona Chocolate Soufflé

Learn how to bake a soufflé with Chef Miko Aspiras from Hilton Sydney using our baking range from Valrhona.
Course Dessert

Ingredients
  

Soufflé

  • 450g fresh milk
  • 120g caster sugar
  • 30g corn flour
  • 90g egg yolks
  • 445g Valrhona Guanaja 70% Dark Chocolate Feves
  • 300g Egg whites
  • 3g cream of tartar

Serving Suggestions

  • Ponthier Raspberry purée
  • Fresh Mint

Instructions
 

  • - Whip the egg whites and cream of tartar together until stiff peaks form
  • - In a heat proof bowl , melt the chocolate in a microwave with 20 second interval, make sure to stir the chocolate around to avoid burning .
  • - In a sauce pot boil the milk, whisk in the corn flour, stir until well combined and mixture has thickened
  • - Pour the hot milk mixture on to the chocolate
  • -Whisk together until well incorporated
  • - Whisk in egg yolks
  • - Whisk in ¼ part of the egg whites
  • - Using a rubber spatula fold in the rest of the whipped meringue
  • - Prepare your cups. Use a ramekin style cup. Brush insides bottom and sides of the ramekin with butter, sprinkle with caster sugar
  • - Pipe in the soufflé mixture, level the mixture then clean the rim of cups
  • - Bake for 8-10 minutes at 195C
  • - Sprinkle top with powdered sugar
  • - serve with raspberry purée and mint

Notes

https://youtu.be/_ut0VRTQSuo

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Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.