Recipe for Tandy’s Chocolate Souffles – decadent, delicious treats to serve at your next dinner party
200g white sugar
1 vanilla bean, split and seeds removed
1 egg, separated
8g vanilla castor sugar (from what you made in your previous step)
15g cake flour
100g pastry cream
30g cocoa powder
5ml ground cinammon
5 egg whites (about 175g) (make this Lemon Curd with the 4 egg yolks you have leftover)
60g vanilla sugar
Blitz sugar and vanilla seeds together in the bowl of a food processor and set aside.
Bring milk to boiling point in a small saucepan. Set aside the egg white to use later. Beat egg yolk and sugar together in a small bowl then slowly add flour. Beat well with a fork until smooth.
Place a scoop of hot milk into the egg mixture and stir well to temper the eggs. Turn the heat down on the stove before adding the egg and milk mixture to the pot and stir well with a spatula until thick and smooth.
Transfer custard into a small bowl and sprinkle over 15ml of your vanilla sugar. Set aside. This pastry cream yields about 110g of custard so you will need to measure out 100g for the next step.
Before you start with your final step, melt about 20g of butter in the microwave.
Set aside about 80g of vanilla sugar for the next step and use the rest for the bowls. Brush butter using upward strokes into 8 small or 6 large ramekins and sprinkle with sugar. Swirl the sugar around the bowl to coat the sides before shaking the excess back into the bowl of vanilla sugar. Repeat until all the bowls have had their insides buttered and coated with sugar.
Set aside the bowls and put a baking sheet in the oven. Preheat your oven to 170 degrees celcius just before you want to serve the souffles.
Set up a bain marie by placing a glass bowl over a pot of simmering water. Make sure the bottom of the bowl doesn’t touch the hot water in the pot. Slowly heat your pastry cream in this glass bowl stirring with a silicon spatula. Add 1 teaspoonful of cocoa and cinammon mixture at a time stirring well after each addition until thick and smooth. While you are busy with this you can whisk your egg whites to soft peaks in the bowl of a stand mixer using a whisk attachment. Slowly add the vanilla sugar until the meringue has become thick and glossy.
Remove your chocolate pastry cream from the heat and add a bit spoonful of meringue. Fold meringue into the chocolate custard using a figure 8 motion. Add remaining meringue in batches until everything has been well incorporated.
Scoop soufflé mixture into each bowl making sure that you only fill each ramekin halfway. Sprinkle spoonfuls of your remaining 20g of vanilla sugar over the top of each soufflé and let them rest for about 5 minutes so that the sugar melts in to the chocolate. Run your thumb around the edge of each bowl to clean off the excess sugar and to help the soufflés rise evenly.
Place ramekins onto preheated baking tray in the oven and bake for 12 minutes. Remove from oven, dust with icing sugar and serve immediately with sweetened whipped cream.
Recipe provided by Rumtumtiggs – a South African food blog by Tami Magnin.