Chocolate Soufflé

The important thing to note about soufflé's is that timing is very crucial. The different components of the soufflé: the streusel, pate a choux, and the meringue can be made separately and in a service environment the streusel can be made ahead and held in a refrigerator for quick and easy use.

Formula*: yields 10- 12 portions
Streusel:
     3 oz.  Bread flour
     3 oz.  Butter (have extra on hand for lining soufflé cups)
     3 oz. Sugar
Pate a choux:
    16 oz.  Milk
    4 oz.  Sugar
    6 oz.  Egg yolks (aprox. 8-9 yolks)
    0.33 oz.  Vanilla extract (2t)
3 oz. Unsweetened chocolate
1 oz. Sweetened chocolate
Italian meringue:
    10 oz. Egg whites (aprox. 10 whites)
    2 oz. Sugar

Tools: soufflé cups, sauce pan, large stainless steel bowl, mixer, wooden spoon, portion scoop
*This formula is adapted from Gisslen, Professional Baking, Ed. 5, pg. 550


MOP:
In mixer combine bread flour, butter, and sugar to make the streusel. Using the paddle attachment mix on low speed until combined. Streusel can be made ahead and frozen or refrigerated, especially as you can use it for a variety of different baking products. Set aside.
Prep your soufflé cups while you are mixing the streusel. Use your hands to generously butter each cup.

The following steps you want to do right before service. Soufflé are best served when hot and while they still retain their shape. If you pre make them they will look flat and taste dense and old.

In clean mixer make a meringue from the egg whites and sugar. Bring this to a soft peak. And set aside. This can be done while you do the following steps.

Heat milk in sauce pan. Let milk come to a scald, not a boil. In a separate large stainless steel bowl add both chocolates, vanilla extract. Set aside.

Add your streusel to the milk. Continuously mix while it thickens and heats up. You want to heat this until the mixture starts to bubble. When it starts to bubble add this to the chocolate mixture. Stir to dissolve chocolate.

Add egg yolks in stages. Mix to throughly combine. When all the eggs are incorporated and in your meringue, folding gently to combine into a smooth batter.

Use a portioning scoop to divide the batter into the soufflé cups.

Bake at 375 in a convection oven for approximately 10-12 minutes.