SHULA’S STEAK HOUSE CHOCOLATE SOUFFLE
NOTE: 3 oz. base plus 6 oz. whipped egg whites = 1 Soufflé; Recipe yields 16-18 portions
Stage 1: Stage 2:
Flour (1 oz.) Half & Half (1 qt.)
Cornstarch (1 oz)
Sugar (6 oz.)
Whole Eggs (3 each)
Egg Yolks (6 each)
Stage 3: Stage 4:
Chocolate, 64% Noel (12 oz.) Egg Whites (12 oz.)
Egg Yolks (6 each) White Sugar (2 oz.)
-Place Stage 1 ingredients in stainless steel bowl and mix well with whip to dissolve any lumps. Set aside.
-Bring half & half (Stage 2 ingredient) to a boil.
-Slowly add the hot half and half to the egg mixture (Stage 1 ingredients) stirring constantly. Once combined return to sauce pot and place back on stove. Cook on stovetop stirring constantly and bring to a boil; remove from heat.
-In a separate bowl combine the chocolate and yolks (Stage 3 ingredients). Slowly add the hot pastry cream mixture to the chocolate and egg yolks, continue stirring until the chocolate is completely melted and mixture is smooth.
-Cool mixture to approximately 120 degrees before attempting to add the whipped egg whites.
-Place egg whites and sugar (Stage 4 ingredients) in separate mixing bowl. Beat at medium speed for approximately 5-7 minutes until stiff peaks form, being careful not to over mix
-Fold the whipped egg whites into the chocolate mixture in 2 parts: Half of the mixture to loosen/lighten the base and the remaining gently fold in lightly making sure to incorporate well.
-With a pastry brush, coat soufflé dish with whole butter.
-Place 1 TBL of sugar in soufflé dish, coat and discard excess sugar.
-Ladle soufflé mix into soufflé dish, gently tap dish on hard surface to remove / disperse excess air pockets.
-Place in 375 degree convection oven for 15-16 minutes or until done.