Ok, so this is where the nerd chef comes in.I love to bake, but I want it to be the best it can be. When I cook savory foods, I can add a bit of this or that and it usually comes out great.With baking, I need to understand why things work and be more precise. Simply put, baking is a science.
I set out to make the best soufflé ever. A soufflé is an egg based pastry dish that can be very temperamental.You want it to be light and airy with a slightly molten center, but it needs a firm cake-like outer layer.The flavors need to be intense, but also balanced. I wanted to explore how to get the air bubbles to rise just right to create the perfectly crisp top layer. I even wanted to make sure that I got the perfect shape, that is, how do you ensure you get a nice flat top and not a ski-slope shaped soufflé?
This became the basis for my seventh grade science fair project.I took what I learned in the science fair and have compiled it all to create the perfect soufflé. Are you ready to make your best soufflé yet!
4 Tbsp Butter (unsalted) 1 Tbsp + 1/3 cup sugar 8 ounces chocolate 1/4 tsp salt 1 tsp vanilla extract 4 egg yolks 8 egg whites 1/4 tsp cream of tartar Confectioners sugar for garnish Corn starch (see pro tip below)
Preheat oven to 350 degrees.
Dust 6-8 ramekins with butter and sugar.
Melt butter and chocolate together in a double boiler (or a bowl on top of a pot with water).
Add in vanilla, and salt.
In a separate bowl, beat 1/3 cup sugar and egg yolks...about 3 minutes.
Add in chocolate mixture.
In a medium bowl, beat the egg whites until foamy then add the cream of tartar until peaks are stiff.
Gradually fold the whites into the chocolate mixture.
Divide equally among the ramekins. Bake 16-18 minutes.
Dust with confectioners sugar and serve immediately.
Keep the eggs at room temperature for maximum lift, but the ramekins cold. After I dust the ramekins with butter and sugar, I set them in the refrigerator.
Heat your oven to 350…Although your oven may vary. I found 350 to be perfect for both rise and crustiness.
For step 7: I like to mix a third of the egg whites in first. I vigorously mix that. Then, lightly fold the rest.It keeps the lift from the egg whites and allows the air bubbles in the mix to rise taking your soufflé height with it.The higher the soufflé',the prettier:)
Dip your finger in corn starch and run your finger along the top edge of the dish after filling.this sets the batter in the middle of the ramekin and prevents that ski-slope appearance with baking.
The soufflé is done when it is fragrant and risen above the edge of the ramekin....Your house will smell like chocolate..YUM!
While Evanated.com uses reasonable efforts to furnish accurate and up-to-date information, Evanated.com does not warrant that any information contained in or made available through this Site (including, without limitation, any information provided directly by representatives of Evanated.com) is accurate, complete, reliable, current or error-free. Evanated.com assumes no liability or responsibility for any errors or omissions in the content of this Site or such other materials or communications