The souffle is a French dish that can be both sweet and savory. I chose the sweet version and I added the Cointreau to this delight. I have also served the soufflé with a delicious chocolate sauce. Don’t make to be discouraged by those who tell you that it’s a very complex dish: the devil is not so black as he is painted! I want to give you some suggestions: whisk the egg whites very well, make sure that the oven is very hot and … butter the molds perfectly! So, once baked, decorate and serve immediately, because le soufflé n’attend pas ..
For the Cointreau soufflé:
- 10 grams all-purpose flour
- 20 g of butter
- 120 ml milk
- 40 grams caster sugar
- 60 grams egg whites ( about two eggs )
- 40 grams egg yolks ( about two eggs)
- a pinch of salt
- 25 ml Cointreau
- icing sugar to taste
For the molds:
- melted butter to taste
- caster sugar to taste
For the chocolate sauce:
- 180 ml fresh cream
- 120 grams of 50% dark chocolate cut into small pieces
- 20 grams butter
First prepare the sauce, so that it has enough time to cool. In a saucepan, heat the cream until it boils slightly. Pour into the chocolate, stir and, once melted, add the butter. Stir constantly until it has melted. Put aside.
Before starting the preparation of the soufflé, turn the oven on and set the temperature to 200° Celsius degrees. Then prepare the molds. Butter the surfaces of each mold with a silicone brush proceeding from bottom to top. Pour the sugar into the molds and line all the surfaces. You will have to eliminate the sugar that has accumulated on the edge (see the attached photo). This process helps the souffé to rise.
Now bring the milk to the boil slightly. In another saucepan melt the butter, add the sifted flour and mix well. Pour the hot milk, mix and boil the cream for a few seconds. Remove from heat and pour into a bowl. At this point add one yolk at a time and mix the cream with a whisk. When the first yolk is incorporated, add the other. Put aside.
As soon as the cream is lukewarm, pour the liqueur.
Add the salt into the egg whites and begin to whisk. When the egg whites is almost whipped, add the sugar gradually and continue to whisk. Then, little by little, incorporate the egg whites into the mixture with the liqueur. In this case, mix from bottom to top with a silicone spatula. Pour the mixture into the appropriate molds and fill them two-thirds full and bake for 12/13 minutes. Remove from the oven, sprinkle with icing sugar and serve with the warm chocolate sauce.