Traditional recipes

White chocolate puff

White chocolate puff

Beat the egg whites with a pinch of hard salt until it sticks to the bottom of the bowl. Separately mix the sugar well with the yolks and then add lightly to the egg white foam. Mix lightly from top to bottom until completely homogeneous. Then mix the flour with the powder. baking and with finely grated white chocolate (in the quick version! if you don't hurry you can melt the chocolate in a bain marie and when it has cooled to room temperature mix it with beaten eggs and a tablespoon of whipped cream). the composition of souffle in the rain and stirring the same from top to bottom, so that the composition remains frothy. A drop of vanilla essence is dripped.

Grease the heart tray with butter and pour the composition into the tray. Place in the preheated oven and leave on medium heat for about 25-30 minutes. Remove and let cool a little. jasmine tea.

Then garnish with a mixture of grated white chocolate and coconut in the middle, place the blackberries in abundance on the edge and then drip with a little sweet syrup another small heart in the middle. Next to it we make a few burnt sugar petals.

The petals are made as follows: heat a Teflon pan, put the sugar in it and let it melt, when it becomes liquid we drip a tablespoon of orange juice and a tablespoon of sesame oil. Stir and when it turns brown we pour the liquid on a cold porcelain plate in strips that we peel off and shape while they are still warm but not hot and we pour them on the edge of the big heart. The burnt sugar petals with sesame taste are placed in the middle.

This recipe will be served with someone dear! I assure you that it smells great and has a fine unforgettable taste!

Chocolate puff

Souls have a reputation for being out of the way difficult, but in fact they are very easy to prepare. Well-beaten egg whites give the perfect height to a chocolate soufflé and only using a few carefully chosen ingredients can you prepare this dessert, which will be guaranteed to impress at a party or an informal dinner. Here are the steps you need to follow for a perfect culinary delight!

Ingredients for chocolate soufflé:

unsalted butter at room temperature for soufflés
1/4 cup sugar
227 grams of chocolate or chocolate flakes
1 teaspoon vanilla extract
3 large egg yolks, lightly beaten
4 large egg whites
1/4 teaspoon lemon salt

6 steps to prepare chocolate souffle:

1. Preheat the oven to 176 degrees Celsius. Grease a 1.5 liter heat-resistant dish with butter. Wallpaper with a little sugar, removing excess. Place the soufflé dish on an oven tray with a baking sheet.

2. In a large heat-resistant bowl, placed on top of a pot of boiling water, combine the chocolate, vanilla extract and 1/4 cup of water. Mix well until the chocolate melts and the mixture is homogeneous for about 10 minutes. Set aside and allow to cool to room temperature for about 20 minutes.

3. Mix the egg yolks in the cooled chocolate until well combined. Set aside this soufflé base.

4. In a large bowl, using an electric mixer, beat the egg whites with the lemon salt, on medium speed, for about 2 minutes. Gradually add the sugar and beat until you get a stiff composition, for about 5 minutes, no more.

5. Mix the composition with egg whites in the soufflé base. With a rubber spatula, make room in the center of the composition and bring a little of the base of the souffle to the surface. Repeat the procedure, gently, until everything is mixed.

6. Transfer the mixture to the soufflé bowl. Leave in the oven until they swell and stabilize, between 30 and 35 minutes. Do not open the oven for the first 25 minutes of baking. Serve immediately.

Chocolate soufflé - the simplest recipe

Chocolate puff it is a pretentious and delicate dessert, but extremely tasty and effective. It is the dessert with which you will conquer your guests and friends, but it is equally true that it requires patience and attention, which is why it seems difficult to achieve.

a chocolate souffle successful must be fluffy, airy, increased & icircn volume and creamy on the inside. The soufflé is served hot, plain or with a cup of ice cream.

For this chocolate souffle you will need aluminum or porcelain molds that are resistant to high temperatures.

  • 4 eggs
  • 250 g chocolate
  • 30 g sugar
  • 1 teaspoon vanilla essence
  • 1/4 teaspoon baking soda
  • butter
  • sugar for wallpaper forms

Preheat the oven to 175 degrees Celsius. Grease the soufflé forms with butter, then add sugar and shake off the excess.

Melt the chocolate in a bain marie, together with the vanilla essence and 30 ml of water. Mix well until the chocolate has melted and the composition is homogeneous.

Remove from the heat and let cool for about 20 minutes. Add 3 egg yolks to the cooled chocolate cream and mix well. This will be the basis of the soul.

In a separate bowl, beat the 4 egg whites, together with the sugar and baking soda, until you get a thick foam.

Add the egg white foam to the chocolate cream and mix gently, from the bottom up, with a spatula. Mix carefully, otherwise the soufflé will leave and will not be aerated.

Pour the composition into molds, being careful not to fill them, because the soufflé will rise in the oven. Bake for 30-35 minutes. DO NOT bake in the oven for the first 20 minutes.

Serve immediately with powdered sugar or a cup of vanilla ice cream.

You have to see it too.

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