Callet, Pure, Callebaut 1kg

Couverture chocolate in the form of convenient callets

Article number: Callebaut
Unit price: €10,50 / Kilogram
Callets are knot-shaped chocolate pieces for preparations chocolademoussse, pies, but also for chocolate. These are one of the best producers, Santa Claus, Callebaut.

Soufflé au chocolat

Self-catering means that things can go wrong, everything else is cooking IKEA cooking. That can go wrong seems to be a disadvantage, but without the risk of failure no chance of fulfillment.

One of those dishes where (hobby) cooks not look forward to the souffle. Those things would put all die at the slightest pressure change. We believe that a persistent myth, but it does mean that they can score with a successful soufflé.

Many souffle can be created from a base that lends itself to a wide range of variants. Which consists of a base with egg yolk and -witten enriched béchamel sauce. However, the souffle requires a different approach. Chocolate is naturally heavy and must avoid the souffle a kind of warm pudding. Thus, the flour is replaced by corn starch, potato starch or rice flour, less egg yolks and one chooses for a longer collection process.

  • 1 large casserole or four small (ramequins)
  • preheat the oven op190ºC
  • butter and flour to form the flower (s)

Brush the inside of the ramequins with the butter, grease at last from bottom to top and make sure the whole shape is evenly coated with a layer of fat. Put a spoonful of flour in the shape, roll the flower by the shape and type the form upside down on a cutting board to get rid of the excess flour.

  • 90 grams of dark chocolate or couverture ( callets )
  • 2 tablespoons strong coffee

Do coffee and chocolate in a saucepan with a thick bottom and cook on a moderate flame until the chocolate has melted completely. Then, set the pan in a container of hot water in order to keep it liquid.

  • 25 grams of cornstarch
  • 3 dl milk
  • 50 grams of sugar
  • 3 egg yolks

Put the cornstarch in a saucepan with three tablespoons of the milk with a whisk to make a smooth porridge from there. Add the remaining milk and sugar and bring to a moderate flame, stirring to boil. Let cook for three seconds, but keep stirring. Remove the pan from the heat. Add the chocolate and stir until well blended.

  • 25g soft butter

Spread the butter over the mixture, stir and leave to cool until it is lukewarm.

  • 5 proteins
  • pinch of salt
  • tablespoon sugar

Provide a good defatted mixing bowl. Make this preferably clean with lemon juice. Drop after the draining of the bowl with lemon juice in the bowl - the protein remains better than 'stand'. Put the salt to the egg whites and beat the egg whites with a mixer (be here forever defatted whisks) until soft peaks form. Add the sugar and continue beating until there remain hard peaks.

  • 3 egg yolks

Put the chocolate mixture into a large mixing bowl, Beat the yolks all at once through. then add one-quarter of the protein, and also save it into the mixture. This phase may without much policy. Add the rest of the protein increases. Spatula with the policy into the chocolate mixture, because the need to prevent the air is beaten out.

Put the mixture in the form or spread it on the ramequins but never fill more than about 3/4.

  • Powdered sugar in a spreader / strainer.

Place the souffle in the middle of the oven.

After about 35 minutes (25 minutes for the small form), or when the souffle is about three inches higher than the edge of the shape, icing can quickly be sprinkled over the soufflé.

After another 10 minutes and 8 is the souffle cooked (if this can be checked by stabbing a knife into the side. If the knife comes out clean, the soufflé is ready.

Source: Mastering the Art of French Cooking Vol I, Julia Child et al ISBN 0 14 046,119 1
0 stars based on 0 reviews
Please accept cookies to help us improve this website Is this OK? Yes No More on cookies »