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Recipe Step by Step
200g P125 COEUR DE GUANAJA
60g egg yolks
300g whole milk
200g egg whites
Melt the P125 COEUR DE GUANAJA chocolate.
Stir a little bit of cold milk into the cornstarch and pour into the milk.
Bring to a boil.
Pour over the chocolate and smooth with a whisk.
Add the egg yolks when the pastry custard cream is at 50°C/125°F.
Meanwhile, whip the egg whites with the sugar to soft peaks, whisk a little bit of the egg whites into the chocolate mixture and fold the rest of the meringue with a rubber spatula.
Assembly and finishing
Bake in a convection oven at 190°C/360°F for 6-7 minutes according to the size of the ramekins.The anticipated result is to keep the core of the soufflé supple and soft.Store the unbaked soufflés in the fridge for few hours or in the freezer for a couple of days.