In this class learn all the secrets and tips French chefs use to make pillowy, tender, melt in your mouth souffles! In this master class in the heart of Paris, learn how to make gruyere cheese souffles, rich chocolate souffles, plus a 2 ingredient sesame brittle popular not just in France, but the middle east!
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RECIPES:
Souffle Au Fromage (Souffle with Cheese)
Molds:
Butter
Flour
Mornay Sauce (Souffle batter)
30 g Butter
30 g Flour
250 g milk
3 egg yolks
Salt to taste
½ tsp Ground nutmeg
80 g Grated Gruyere, plus more for topping
4 egg whites
1 bunch chives, finely chopped
Butter 4 ramekins generously, then sprinkle with flour and remove excess. Preheat the oven to 390 F or 200C. Bring the milk to a boil in a saucepan, set aside. Heat butter in another saucepan, then add flour while whisking vigorously. Gradually pour the milk into the flour butter “roux” and keep whisking to avoid clumps. Let cool slightly, then add the egg yolks and whisk into the milk mixture. Then add the cheese and whisk until well incorporated. The mixture should look like a cheese fondue. In a separate bowl, blend the egg whites until stiff peaks form, then gently fold the egg whites into the cheese and milk mixture. Fold in the chives, then pour into the ramekins ¾ of the way up. Wipe any batter off the top of each ramekin. Top each one with a sprinkle of more grated cheese. Bake the souffles for 20-25 minutes, depending on the size of the molds. If you pour all of them into one large mold, it will take 45 minutes to bake. Serve immediately
Souffle Au Chocolate
Molds:
Butter
Sugar
Souffle Batter
300 g dark chocolate (60-70%)
20 g cornstarch
300 g milk
3 egg yolks
6 egg whites
30 g sugar
Butter 4-6 ramekins generously, then sprinkle with sugar and remove excess. Preheat the oven to 390 F or 200 C. Receive about ¼ cup of the milk, and whisk in the cornstarch. This will be used to thicken the ganache. In a saucepan, heat the milk, then whisk in the cornstarch milk mixture and cook for 1 minute. Pour in the chocolate combine with a spatula until melted. Remove the pan from the heat, then whisk in the egg yolks. In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the whites into the chocolate mixture, then fill up each ramekin ¾ of the way. Bake for 10-15 minutes. Serve immediately.