Soufflés are delicate — but not difficult when you avoid these common mistakes.
In this video, a professional pastry chef shows why soufflés fail and how to fix them using classic French technique.
Perfect for beginners, home bakers, and dessert lovers who want a tall, airy, chocolate soufflé every time.
👨🍳 PROFESSIONAL CHOCOLATE SOUFFLÉ RECIPE
Yield: 4 ramekins
Bake Time: 12–14 minutes
Oven: 200°C / 390°F
🧈 RAMEKIN PREP
Soft butter (for greasing)
Fine sugar (for coating)
Butter ramekins upward (helps lift). Coat with sugar. Chill.
🍫 CHOCOLATE BASE
120 g dark chocolate (60–70%)
30 g unsalted butter
2 egg yolks
30 g sugar
1 tsp vanilla
Pinch of salt
Method:
Melt chocolate + butter gently. Cool slightly. Whisk in yolks, sugar, vanilla, salt.
☁️ MERINGUE
4 egg whites
40 g sugar
Whip whites to soft peaks, gradually add sugar, whip to stiff glossy peaks.
🔄 FOLDING
Fold ⅓ whites into chocolate base to loosen
Gently fold remaining whites in 2 additions
Do NOT overmix
🔥 BAKING
Fill ramekins to the top
Level and clean edges
Bake immediately
Do NOT open oven
🍯 CHOCOLATE SAUCE (Serving)
100 ml cream
80 g dark chocolate
Heat cream, pour over chocolate, stir smooth.
🍓 GARNISH
Raspberries
Blackberries
Blueberries
Whipped cream
Powdered sugar
🏆 PRO CHEF TIPS
Room-temp egg whites whip better
Sugar stabilizes the meringue
Serve within 2 minutes — soufflés wait for no one
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