Soufflé in pika.

English down below.Končno. Usedel sem se zraven in napisal post. Zato, ker sem nazadnje napisal, da bodo objave bolj pogoste in niso bile :), se bom odolžil z najbolj čokoladastično sladico kar se da. S čokolado pač ne moreš zgrešit. Prvo kot prvo par dejstev o souffle-jih. Souffle se vedno postreže v ramekinsu, ne NE prekucneš ga na krožnik, tisto je tortica oziroma fondant. Nikdar se ne uporablja moka, saj mora zadeva v sredini biti tekočka, kar pa pomeni, da je “surova” in če se moka ne skuha čutiš na jeziku zrnca. Saj ni big deal, ni pa prav. Souffle je Soufflé. In Souffle je (mora biti) zakon. Sploh pa ga ni ne vem kako zapleteno speči, le dovolj hiter moraš biti, da ga prineseš na mizo preden se usede sam vase :).

Čokoladni soufflé

  • 1/3 lončka sladkorja
  • 180g temne čokolade (64%)
  • 3 večje rumenjake
  • 6 jajc (beljak)
  • 110g masla
  • sladkor v prahu
  • sol

Pečico segrej na 220°C. Ramekinse namaži z maslom in jih na rahlo potresi s sladkorjem z vseh strani. Daj na stran. Pripravi bain-marie in stopi čokolado in maslo. Tukaj pazi, da v čokolado ne spraviš vode, že kapljica bo uničila čokolado. Ko se čokolada stopi jo odmakni z ognja in vmešaj rumenjake.

V drugi skledi stepi sneg iz šestih beljakov. Mešaj na srednji ali nizki hitrosti in vanj vmešaj sol. Če imaš pri hiši bakreno posodo, stepaj beljake v tej posodi, saj bakreni ioni pozitivno vplivajo na volumen snega. Stepaj, da se naredijo mehki vrhovi. Nato vmešaj sladkor (1/3 lončka) in stepaj na najvišji hitrosti, da bodo vrhovi “trdni” in svetleči.

Nežno vmešaj 1/3 beljakov v čokoladno. Preostali beljak pa pazljivo prepogni v maso. Masa mora biti res rahla in “mehurčkasta”. Enakomerno obarvana in brez belih lis. *tip: Sicer pa je bolje, da ostane nekaj beljaka celega, kot pa da preveč zmešaš. 

Napolni pripravljene ramekinse skoraj do vrha in jih pusti počivat, največ 30 minut (maso lahko v pokriti posdodi tudi pustiš počivati do naslednjega dne, tako bo še boljše, saj bo masa še bolj “fluffy”). Položi jih na dno pečice in jih peči 5 minut. Zmanjšaj pečico na 200 °C in jih še peči 5-7 minut. Voilà. Bon Appétit.

Chocolate soufflé

Finally. I sat down and wrote the next post. Therefore, since I said my publications will be more frequent, but the’re not I posted the most chocolatastic dessert possible. You can’t miss with chocolate. First of all, a cuple of facts about the souffle buissnes. Souffles are allways sereved in ramekins. No, you don’t dump them on the plate. This is called a chocolate fondat. You never use flour in your recipe, cause the middle of the souffle must be liquid, so it’s “raw”, and flour must be cooked, otherwise you tasete little “crudes” on your tounge. Well it’s not a big deal if you look that way, but a soufflé is a Soufflé. And yes, you can prepare the batter in advance and refrigerate it up to 2 days, soufflés will be even better.

Recipe

  • 1/3 cup granulated sugar, plus 2 tablespoons for sprinkling
  • 180g bittersweet chocolate (64%)
  • 3 large egg yolks, room temperature
  • 6 large egg whites, room temperature
  • 1/16 teaspoon salt
  • 110g butter/stick butter
  • Powdered sugar

Preheat oven to 220°C/428°F. Butter 6 individual soufflé ramekins and sprinkle with sugar, set aside. Melt chocolate pieces and butter over bain-maire. Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks.

In a separate bowl, beat the egg whites with salt on low speed until they hold soft glossy peaks. Continue beating egg whites on high speed, and adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.

Gently stir 1/3 of the eggs whites into the chocolate mixture, then carefully fold in the remaining egg whites. The chocolate mixture should be light and bubbly, and even colored, without egg white streaks. *tip: It’s better to leave a few pockets of white rather than over mix.

Spoon your soufflé mixture into the prepared ramekins and allow to rest a bit (you can also refrigerate the batter in a seald container up to two days, it will even be better, because the batter will be more fluffy). Place the soufflés on the bottom oven rack. Bake for 5 minutes. Decrease the temperature to 200°C/392°F and and bake them for another 5-7 minutes. Voilà. Bon Appétit.

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