Bon Appetit Desserts (110 page)
Read Bon Appetit Desserts Online
Authors: Barbara Fairchild
2½ tablespoons sugar
Powdered sugar
White Chocolate Cream (see recipe)
Butter four ⅔-cup soufflé dishes; coat with sugar. Stir 3 tablespoons water and espresso powder in heavy small saucepan until espresso powder dissolves. Add chocolate and brandy. Stir over low heat until mixture is smooth. Remove from heat. Whisk in egg yolks. Cool to room temperature.
Beat egg whites in large bowl until foamy. Gradually add 2½ tablespoons sugar and beat until medium-firm peaks form. Fold chocolate mixture into whites. Divide among soufflé dishes. Place dishes on baking sheet.
DO AHEAD
:
Can be made 2 hours ahead. Let stand uncovered at room temperature.
Preheat oven to 400°F. Bake soufflés until puffed but still moist in center, about 14 minutes. Sift powdered sugar over soufflés. Serve immediately, passing White Chocolate Cream separately.
Technique Tip:
Soufflé Secrets
As impressive as they are, soufflés are remarkably easy to make, provided you master the most important steps: beating the egg whites to firm, glossy peaks, then folding the beaten egg whites into the soufflé base. The fluffy whites are what give soufflés a lift, so you don’t want to deflate them too much. To achieve this, first fold in just a quarter of the whites. This lightens the heavy base. Then gently fold in the rest of the egg whites by drawing your spatula through the whites and down into the base.
White Chocolate CreamWhipped cream is even better when it’s combined with melted white chocolate. Serve any extra cream with whole fresh strawberries.
Makes about 1 cup
2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
½ cup chilled heavy whipping cream
Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Let stand until cool but not set. Beat cream in medium bowl until firm peaks form. Stir half of cream into cooled chocolate; fold in remaining cream.
DO AHEAD
:
Can be made 4 hours ahead. Cover; chill.
What Makes a Soufflé?
Soufflés are created from two elements: an intensely flavored base (which can often be made ahead of time) plus beaten egg whites, which are folded into the base before baking. Some bases are thickened with a roux (flour cooked with butter), others with egg yolks and sugar. Some are made with a pastry cream, and others with an intensely sweet jam-like base. The magic begins when the beaten egg whites are folded in, and then, in the heat of the oven, the air in those tiny bubbles expands, causing the soufflés to rise dramatically.
Dark Chocolate Soufflés with Cardamom Crème AnglaiseTo serve the soufflés in the classic tradition, use a small spoon to break open the soft center of the soufflé, then pour a little sauce into the indentation. Pass the remaining sauce alongside.
Makes 8
5 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
1 tablespoon unsalted butter
¼ cup plus 3 tablespoons sugar
2 tablespoons unbleached all purpose flour
1 teaspoon natural unsweetened cocoa powder
¾ cup whole milk
¼ teaspoon vanilla extract
4 large egg yolks
5 large egg whites, room temperature
¼ teaspoon coarse kosher salt
Cardamom Crème Anglaise (see recipe)
Place chocolate and butter in medium bowl. Whisk ¼ cup sugar, flour, and cocoa in small bowl. Bring milk and vanilla to boil in heavy small saucepan. Gradually whisk hot milk mixture into sugar mixture to blend. Return mixture to same saucepan. Cook over medium-high heat until thick paste forms, stirring constantly, about 2 minutes. Scrape mixture into bowl with chocolate and butter; stir until chocolate is melted (mixture may look curdled). Add egg yolks and whisk until mixture looks shiny and creamy.
DO AHEAD
:
Soufflé base can be made 1 day ahead. Press plastic wrap directly onto surface and refrigerate. Bring to room temperature before continuing.
Butter eight ¾-cup soufflé dishes or custard cups; dust with sugar. Using electric mixer, beat egg whites in large bowl until frothy. Gradually beat in remaining 3 tablespoons sugar, then coarse salt; beat just until soft peaks form. Fold ⅓ of whites into soufflé base until well combined. Gently fold in remaining egg whites just to blend (some white streaks may remain). Divide mixture among prepared dishes. Place dishes on rimmed baking sheet.
Preheat oven to 350°F. Bake soufflés until puffed above rim of dish, tops are flat, and edges are set, about 12 minutes. Remove from oven and serve immediately with Cardamom Crème Anglaise.
Cardamom Crème AnglaiseCrème anglaise is a classic dessert sauce that can also serve as the base for ice cream. Make a double batch and process half in an ice-cream maker for a sophisticated frozen treat.
Makes 2 cups
2 tablespoons whole green cardamom pods, crushed
1 cup whole milk
1 cup heavy whipping cream
½ cup sugar, divided
¼ vanilla bean, split lengthwise
4 large egg yolks
Place cardamom pods with seeds in heavy medium saucepan over medium-high heat. Stir until pods brown, about 5 minutes. Add milk, cream, and ¼ cup sugar Scrape seeds from vanilla bean into pan; add bean. Bring mixture to boil. Whisk egg yolks and remaining ¼ cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 2 minutes (do not boil). Refrigerate uncovered until cold, stirring occasionally. Strain into medium pitcher
DO AHEAD
:
Can be made 2 days ahead. Cover and keep refrigerated.
Technique Tip:
Skinless Custard
Custard recipes often call for pressing plastic wrap directly on top of hot custards or pastry creams. This is an important step because it prevents a rubbery skin from forming on the surface of the custard as it cools and keeps the soufflés from drying out or absorbing odors from the refrigerator.
Toffee Soufflés with Chocolate SauceThis decadent dessert is very much like a Heath bar in soufflé form. The individual soufflés are buttery and sweet (with little crunchy pieces of chopped toffee), and they’re topped with a warm homemade chocolate sauce. For a restaurant-worthy presentation, divide the chocolate sauce among six shot glasses and serve them alongside the soufflés.
Makes 6
½ cup heavy whipping cream
2 tablespoons (¼ stick) unsalted butter
2 tablespoons (packed) golden brown sugar
4 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
5 large egg yolks
⅓ cup (packed) golden brown sugar
2 tablespoons unbleached all purpose flour
½ cup milk
1 tablespoon unsalted butter
2 tablespoons Scotch whisky
3 large egg whites, room temperature
¼ cup sugar
1 cup finely chopped toffee candy (such as Heath bar or Almond Roca; about 6 ounces), divided
SAUCE
: Cook cream, butter, and sugar in heavy small saucepan over medium heat, stirring until sugar dissolves. Add chocolate and stir until sauce is melted and smooth.
DO AHEAD
:
Can be made 3 days ahead. Cover; chill. Before using, rewarm over low heat just until liquid.
SOUFFLÉS
: Preheat oven to 375°F. Butter and sugar six ⅔-cup soufflé dishes. Whisk egg yolks, brown sugar, and flour in medium bowl. Bring milk to simmer in heavy medium saucepan. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan and whisk constantly over medium heat until mixture is very thick, about 2 minutes. Transfer mixture to large bowl. Whisk in butter and Scotch. Cool to lukewarm.
Using electric mixer fitted with clean dry beaters, beat whites in another large bowl to soft peaks. Gradually beat in ¼ cup sugar and continue beating to stiff peaks. Gently fold ¼ of whites into soufflé mixture to lighten. Fold in remaining whites. Gently fold in ¾ cup chopped toffee. Divide mixture among prepared dishes. Smooth tops.
Bake until soufflés puff and tops are golden, about 12 minutes. Transfer to plates. Sprinkle with remaining ¼ cup toffee. Serve with sauce.
Maple Gingerbread SouffléA great cold-weather treat that makes a delightful holiday dessert, this soufflé doesn’t rise as high as many, but it more than makes up for it with its rich gingerbread flavor and luxurious texture.
6 servings