Sat. night dinner club, souffle edition
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- Published on Sunday, 06 November 2011 16:27
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The dinner club took a little different direction tonight. Our last edition will be on Sat. the 26th, as I will be dedicating my time to writing a book on blown sugar. My thought was to leave everyone with some recipes they can execute at home as a memento of the dinner club.
The photos tonight are the different stages of making the Chocolate Kahlua souffle, a recipe I formulated for the home cook. If the term home cook makes you feel unimportant, you can call yourself a Domum Coquus. Thats Latin for home cook. Latin makes everyone feel needed somehow. The souffle in the photo was baked in a 8 oz ceramic soup cup. This recipe will be enough for up to a 10 oz souffle dish or a soup cup with straight walls. The vessel needs to be buttered and sugared and then rimmed 1/4 inch from the top. "lustre" as they say. The oven is 400 degrees convection for 10 minutes. Longer if you have no fan. For your mise en place make sure you have two stainless steel bowls, and a non reactive pan to cook the base in. A fine piano whip to whip the egg whites. A rubber spat to mix and fold the mixture. A creme englaise is a nice partner for the souffle as you get to the bottom, but that I will leave up to you.
Good luck chefs!
Mike
Recipe
Cocoa 2 tablespoon
Kahlua 4 tablespoon
sugar 2 tablespoon
a.p. flour 1 tablespoon
eggs 2, separated, with the whites in a stainless bowl with a pinch of salt(helps to whip faster) whip to soft peak
For the base take the first four ingredients and put into a non reactive saute pan and blend together. When they are blended cook them as you would a roux until it bubbles and has a plastic like sheen to it. Place immediately into a stainless bowl and put the egg yolks in and blend together. Don't worry they won't cook. Take the two egg whites and salt and whip to a soft peak(should only take two minutes)note: when you are cooking the base stir constantly and vigorously with a whip.
Take 70% of the whipped whites and blend into the base completely. then add the rest and fold in with your rubber spat so you can still see some streaks of white. Place in vessel and bake.