Saturday, May 7, 2011
Chocolate and Passion fruit Soufflé
Being a top chef's fan I was thrilled when they launched "Top Chef: Just Desserts" last September. The winner, pastry chef Yigit Pura, who happened to be my favorite contestant from the show ,made a chocolate soufflé with passion fruit and vanilla bean ice cream in one of the quickfire challenges and won.
I was inspired by that challenge and decided to recreate Yigit's chocolate soufflé with a little twist - I added passion fruit to my soufflé.
Original recipe modified from Yigit Pura's Chocolate Soufflé
46 g Valrhona Guanaja 70%
6 g unsalted butter
60 g egg whites
10 g egg yolks
12 g sugar
2 passion fruits, juice
Butter and sugar for ramekins
1. Brush ramekin with butter in an upward motion, then coat with sugar inside, tap out all excess. Note: the butter should be in room temperature / soft
2. Melt the chocolate and butter to 50-55 degrees C over a double boiler.
3. Start whipping the egg whites at room temp with the squeeze of passion fruit juice at medium speed. Start adding the sugar slowly once it has reached about 80% complete. Whip until it forms medium to medium-stiff peaks. You don’t want firm peaks
4. When the meringue is ready, mix into the chocolate mixture (at 50C) the egg yolks and emulsify with a spatula.
5. In 3 steps, gently fold in the meringue into the chocolate mixture until it’s evenly mixed, but do not over mix.
6. Gently spoon into the cups, pressing out air bubbles. Clean the tops with an offset spatula, until they are flat. Go around the rim with your finger to clean the rim of the cups so that the soufflé will rise perfectly and evenly.
7. Bake the soufflé at a 375F or 190C oven, 8-11 minutes depending on size. They will rise approximately 2” from the top of the ramekin. They should still be barely soft in the very center.
8. Sprinkle some icing sugar on top of the soufflé and serve immediately.
Posted by La Petite Vancouver at 10:07 PM