Saturday, February 25, 2012

Le Soufflé

Ini percobaan yang ke 2 kali bikin Souffle, tapi kali ini tetep gagal, tidak sesuai dengan harapan, Souffle yang membungbung tinggi kayak di restorant….aaahhhh kecewaa.
Waktu baca resep ini ada harapan optimis bahwa Souffle ini akan berhasil…sebelum dipanggang, kue asal Prancis ini dimasukkan ke kulkas dulu untuk di dinginin.
Setelah menit ke 12, looh souffle ini tidak sesuai diharapkan padahal semua step telah dilakukan, duuh salah apa yah…
Terus gimana rasa kue ini, eiittss tunggu dulu, soal rasa Souffle ini jelas enak sekali, daku aja bisa habisin 2 ramekin coklat super duper enak ini, walaupun penampakkan belum sesuai yang diharapkan. Luar sedikit keras tapi dalam nya lembut membelai lidah.
Masih penasaran membuat Souffle yang sesuai harapan kayak chef-chef bule tersebut?


Berikut ini resep yang daku ambil dari website nya Valrhona. Tapi coklat yang saya pakai adalah DGF 61% dark chocolate.
Le Soufflé
 

Types of chocolate: Cocoa Powder & Valrhona Le Noir 61% or Le Noir 68% or Caraibe 66%
For 6 servings - 6 small ramekins
Cooking time: 20 minutes

 
Ingredients
6 oz
Valrhona Le Noir 61% or Le Noir 68% or Caraibe 66% ==> 170 gram used DGF 61% dark chocolate courverture 61%
4 very cold eggs, separated
3.5 oz (3/4 cup) powdered sugar ===> 100 gram

1 tsp Cornstarch
1 tsp
Cocoa Powder
6.75 oz Cold Cream ===> 190 gram
Butter and sugar (to grease mould)

 
 
Preparation
  • Beat the egg whites until stiff, gradually incorporating the sugar.
  • Carefully butter the molds and sprinkle with sugar.
  • Roughly chop chocolate.
  • Sift together the cornstarch and cocoa powder.
  • Add the cream to the cornstarch and cocoa in a pot. Bring to a boil, whisking constantly.
  • Take the pot off the heat and add the chocolate, whisk thoroughly and then add the egg yolks. Mix until smooth and glossy.
  • Carefully fold part of the beaten whites and then add the remaining whites.
Assembly
  • Pour into the prepared molds.
  • Set aside in fridge until ready to bake.
  • When you are ready, preheat the oven to 375 F.
  • Put soufflés in the oven straight from the fridge.
  • Bake for 10-12 minutes, until puffed and crusted on the top, but still soft ine the center. Serve immediately.
Chef’s tips:
Serve immediately on a plate with Ice Cream, Whipped Cream, Fruit Compote or Fresh Fruit.
Alternate Method:

You can also make one large soufflé and bake it at 350 for about 20 minutes.


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