Recipes
15 g for 5 ramekins, 70 mm/2¾ inches in diameter by 50 mm/2 inches high
Mixture A
40 g egg yolks
30 g granulated sugar
20 g cake flour
200 g milk
Mixture B
40 g dark chocolate
(70% cacao), chopped30 g cocoa mass, chopped
Mixture C
100 g egg whites
15 g TREHA®︎
35 g granulated sugar
Make a pastry cream with ingredients in mixture A. Just before removing mixture A from heat, add mixture B and mix in, and then cool to room temperature.
Using a mixer, whip together egg whites and TREHA® at medium speed until TREHA®︎ is dissolved. Increase to high speed, adding the granulated sugar gradually. Continue whipping until stiff peaks form.
Mix 1/5 of 2. into 1. Add another 1/5 of 2. in, then combine the rest of 2. in.
Coat ramekins with unsalted butter (not listed) and dust with granulated sugar (not listed), then pipe 3. into ramekins.
Bake at 200℃/390℉ for 10 to 12 minutes. When cooled, sprinkle with powdered sugar.
＊The soufflé mixture can be stored frozen after step 4. To prepare, thaw the
mixture using a microwave before baking to serve.
Stabilizes meringue even when chocolate is added, which allows for a lighter, smooth texture.
Provides a delicate sweetness to allow for cacao flavor to stand out.
Prevents quality loss when freezing and enables soufflé batter to be stored frozen before baking.
