Chocolate soufflé with cream patissiere

8 servings

60 minutes

Chocolate soufflé made from pastry cream is an exquisite French dessert that impresses with its lightness and rich flavor. Its origins trace back to the depths of classic French pastry tradition, where pastry cream—a velvety base for many desserts—became the heart of this masterpiece. The rich aroma of dark chocolate, cocoa, and subtle notes of liqueur give the soufflé a noble depth of flavor. The lightness of the texture is achieved through whipped egg whites that turn the dessert into a weightless cloud of delight. Served hot with a light dusting of powdered sugar, it melts instantly in the mouth, leaving an unforgettable sensation of warm chocolate pleasure. This is the perfect treat for those who appreciate the refinement of French cuisine and strive for true culinary artistry.

Energy value per serving

• Calories: 522.8
• Proteins: 16.6g
• Fats: 24.1g
• Carbohydrates: 58.5g

Ingredients

• Butter: 55 g
• Cane sugar: 320 g
• Cocoa powder: 90 g
• Chocolate liqueur: 3 tbsp
• Dark chocolate: 80 g
• Egg white: 12 pc
• Egg yolk: 6 pc
• Powdered sugar: to taste
• Corn flour: 30 g
• Wheat flour: 10 g
• Milk: 550 ml
• Vanilla pod: 1 pc
• Cream 40%: 0.5 glass

Cooking steps

1. Grease the inner side of eight 300 ml souffle molds with butter. Sprinkle a small amount of cane sugar in each. Preheat the oven to 190 degrees and place the baking tray inside.

   Required ingredients:

   • Butter: 55 g
   • Cane sugar: 320 g

2. For the pastry cream, whisk the egg yolks and 60 grams of cane sugar until creamy. Add corn and wheat flour. Mix well. Pour milk, 65 grams of sugar, and vanilla into a saucepan, bring to a boil, and quickly mix into the egg mixture. Cook for 2 minutes, then add 15 grams of butter. Let it cool. Pour the cream into a bowl and place it over a water bath. Remove from heat and mix in cocoa, liqueur, and chocolate.

   Required ingredients:

   • Egg yolk: 6 pieces
   • Cane sugar: 320 g
   • Corn flour: 30 g
   • Wheat flour: 10 g
   • Milk: 550 ml
   • Cane sugar: 320 g
   • Vanilla pod: 1 piece
   • Butter: 55 g
   • Cream 40%: 0.5 glass
   • Cocoa powder: 90 g
   • Chocolate liqueur: 3 tablespoons
   • Dark chocolate: 80 g

3. Beat the egg whites into a stiff foam, mix in the remaining sugar. Add half of the egg whites to the cream, mix, and then add the rest. Transfer to molds. Place on a hot baking sheet and bake for 15-18 minutes. Check for doneness with a wooden stick. Serve immediately, dusted with powdered sugar.

   Required ingredients:

   • Egg white: 12 pieces
   • Cane sugar: 320 g
   • Powdered sugar:  to taste