Callebaut Chocolate Soufflé
Mandarine Napoleon Crème Anglaise
Recipe courtesy Chef Bernard Guillas, Executive Chef The Marine Room
3/4 cup granulated sugar
6 extra large egg yolks
2 cups whole milk
2 cups heavy cream
1 vanilla bean, split
1/4 cup Mandarine Napoleon liqueur
Crème AnglaiseWhisk sugar and egg yolks in mixing bowl until pale yellow and ribbony. Add milk, cream and vanilla bean to a saucepan over medium-high heat. Bring to boil. Slowly add one cup milk mixture into egg yolks, whisking constantly. Whisk tempered egg yolk mixture into remaining milk mixture in a saucepan over medium heat. Bring mixture to 180°F, stirring constantly with high heat proof rubber spatula. Do not boil. Strain through fine sieve into stainless steel bowl set over an ice bath, to stop cooking process. Whisk to cool quickly. Return vanilla bean to crème Anglaise. Stir in Mandarine Napoleon. Refrigerate. Transfer to sauce dish.
1 tablespoon unsalted butter, softened
8 teaspoons granulated sugar
10 ounces chopped dark chocolate, 72% cocoa
3 tablespoons unsalted butter
6 large egg yolks
6 large egg whites
1/8 teaspoon cream of tartar
pinch sea salt
1/4 cup granulated sugar
4 ounces dark chocolate, 72% cocoa, cut into 8 pieces
Preheat oven to 375°F. Lightly butter eight 6-ounce soufflé dishes. Coat each dish thoroughly with 1 teaspoon sugar. Place on baking sheet. Set aside. Add chocolate and butter to large mixing bowl set over a pot of barely simmering water, ensuring the bottom of the bowl does not touch the water. Stir until melted. Remove from heat. Whisk in egg yolks, one at a time. In separate mixing bowl, beat egg whites, cream of tartar and pinch of salt to soft peaks. Add sugar. Beat to stiff peaks. Whisk a quarter of egg whites into the chocolate. Gently fold in remaining egg whites, using a rubber spatula. Spoon mixture into prepared soufflé dishes. Insert one piece chocolate into center of mixture. Bake in the center of oven 12 minutes or until nicely puffed.
2 tablespoons powdered sugar
Dust top of soufflé with powdered sugar before serving. At the table, tell your guests to puncture center of soufflé with a dessert spoon and pour in crème Anglaise.
Bon Appetit! ~Executive Chef Bernard Guillas
The Marine Room, La Jolla
Get more delicious recipes by Chef Bernard in his book, Two Chefs One World.